Luscious Chocolate Pecan Loaf
Moist, rich Luscious Chocolate Pecan Loaf loaded with cocoa, pecans, and a silky chocolate glaze.
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla bean paste
- 1 cup buttermilk
- 1 cup chopped pecans toasted if desired
- 1/2 cup semi-sweet chocolate chips for batter
- 1/2 cup semi-sweet chocolate chips for glaze
- 2 tbsp unsalted butter for glaze
- 1 1/2 tbsp milk
Instructions
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan. Line the pan with a parchment sling if desired.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla bean paste until smooth.
- Add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix on low speed just until no dry flour remains.
- Gently fold in the chopped pecans and 1/2 cup chocolate chips with a spatula until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and no wet batter.
- Let the loaf cool in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool completely.
- For the glaze, combine 1/2 cup chocolate chips and 2 tbsp butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth.
- Stir in the milk until the glaze is glossy and pourable.
- Once the loaf is completely cool, drizzle the chocolate glaze over the top and let it set before slicing and serving.
Notes
- Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant, then cool before adding to the batter.
- Ensure the loaf is fully cool before glazing so the glaze sets on top instead of soaking into the cake.
- Store leftover loaf tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- For cleaner slices, chill the glazed loaf for 20 minutes before cutting with a sharp serrated knife.
- Ensure the loaf is fully cool before glazing so the glaze sets on top instead of soaking into the cake.
- Store leftover loaf tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- For cleaner slices, chill the glazed loaf for 20 minutes before cutting with a sharp serrated knife.