The beauty of this Luscious Chocolate Pecan Loaf lies in the balance of rich chocolate and the buttery crunch of toasted pecans. As you slice into the loaf, you’ll discover pockets of melted chocolate chips nestled among tender crumbs, while the pecans add a delightful contrast in both flavor and texture. The smooth, glossy chocolate glaze on top elevates the loaf to an indulgent treat, making every bite decadent yet comforting. Whether served with a cup of coffee or as a stand-alone dessert, this loaf brings warmth and joy to any occasion.
Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chopped pecans, toasted
- 1 cup semi-sweet chocolate chips
For the Glaze:
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- ¼ cup chopped pecans, toasted (for topping)
Directions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Incorporate Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat on low speed until just combined; avoid overmixing.
- Fold in Pecans and Chocolate Chips: Gently fold the toasted chopped pecans and semi-sweet chocolate chips into the batter until evenly distributed.
- Bake the Loaf: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent it with foil halfway through baking.
- Cool the Loaf: Once baked, let the loaf cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth and glossy.
- Glaze the Loaf: Drizzle the chocolate glaze over the cooled loaf. Immediately sprinkle the toasted chopped pecans over the glaze. Let the glaze set before slicing.
