This Chocolate Pecan Bread is just lightly sweet and makes for a delicious afternoon snack. It also pairs well with your morning coffee.
This quick bread recipe is a great option for when you are craving something chocolate, but don’t want anything as sweet as a cake.
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To Make This Recipe You Will Need:
- all purpose flour
- baking cocoa
- baking powder
- baking soda
- salt
- eggs
- brown sugar
- sour cream
- butter
- coffee
- chocolate chips
- pecans
- mixing bowls
- whisk
- loaf pan
To begin, preheat your oven to 350 degrees (F).
Thoroughly grease a 9×5 inch loaf pan with butter. Set it aside for now.
In a bowl, combine all purpose flour, baking cocoa, baking powder, baking soda, and salt. Mix them together and set it aside for now.
In your mixing bowl, beat 2 eggs.
Add in brown sugar, sour cream, and butter and beat thoroughly.
Add in half of the flour mixture, stir well.
Add in some brewed, cool coffee, stir well and then add the remaining flour mixture.
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Set aside 2 tablespoons of the chocolate chips and the chopped pecans. Add the remaining chips and pecans to the bread batter. Stir them in.
Spread the quick bread batter into the prepared pan.
Sprinkle the reserved chocolate chips and pecans over the top.
Bake for 50-55 minutes, or until the bread tests done when a wooden pick is inserted into the center.
Cool on a rack for 10-15 minutes, then carefully remove the loaf from the pan to cool completely.
Enjoy!
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Chocolate Pecan Bread
Ingredients
- 1 2/3 c all purpose flour
- 1/2 c baking cocoa
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 c brown sugar
- 1/2 c sour cream
- 1/2 c butter, unsalted, melted
- 1/2 c brewed coffee, cooled
- 3/4 c chocolate chips, divided use
- 1/2 c pecans, chopped, divided use
Instructions
- To begin, preheat your oven to 350 degrees (F).
- Thoroughly grease a 9×5 inch loaf pan with butter. Set it aside for now.
- In a bowl, combine the flour, cocoa, baking powder, baking soda, and salt. Mix them together and set it aside for now.
- In your mixing bowl, beat the 2 eggs.
- Add in the brown sugar, sour cream, and butter and beat thoroughly.
- Add in half of the flour mixture, stir well.
- Add in the coffee, stir well, and then add the remaining flour mixture.
- Set aside 2 tablespoons of the chocolate chips and the chopped pecans. Add the remaining chips and pecans to the bread batter. Stir them in.
- Spread the quick bread batter into the prepared pan.
- Sprinkle the reserved chocolate chips and pecans over the top.
- Bake for 50-55 minutes, or until the bread tests done when a wooden pick is inserted into the center.
- Cool on a rack for 10-15 minutes, then carefully remove the loaf from the pan to cool completely.
- Enjoy!
Equipment Used
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Oh my goodness! This is fabulous! My husband’s new favorite bread. LOL! Thank you for sharing. Blessings
This recipe is incredible! I’m not a huge chocolate chip fan but oh my goodness! Coffee cake, dessert, just yummy! I reduced the chocolate chips but honestly I could have made this as written. So good. My family loves this.
I’m so glad you liked it!
I have not had the opportunity to make this yet as it is 12:19 A.M. Mountain Daylight Time here. I look forward to having one of my caregivers let me help them mix this recipe up and bake it to share with some my friends here at the apartment complex where I live.
I am looking forward to hearing from you in the near future, if you like!
During your garden tour this month, you showed the beautiful “Cosmos” and “Zinnias” you have. They remind me of my dear sweet Mama’s flower beds. She and my aunt always had many different flowers. Mama used to say that working in the dirt was her therapy place. I miss her dearly, but I know without a doubt that she is in heaven with Daddy and most of her siblings and her parents.
P.S. I will certainly let you know how the “Chocolate Pecan Bread” turns out. I am sure it will be absolutely delicious.
Thank you,
Betty Jo
Thank you Betty Jo!
Hello instance,
Betty Jo here from Northwest Wyoming;
I am wondering what kind of brown sugar you use it seems to be darker and has larger crystals? Also, I am wondering if you are using a cast iron loaf pan to bake this loaf of “Chocolate Pecan Bread”? Do you have a particular brand of Cast Iron that you readily use in your kitchen?
I was watching one of your videos and heard about your dear chickens. I am so sorry to hear this. Please watch your chickens, and watch your back at all times when you are outdoors. That fox has the taste of chicken blood in his mouth and he will work to annihilate your flock of chickens if you and your family are not always vigilante.
I have another question, Constance. What has happened with your dear little granddaughter, “Willow”? I miss seeing her sweet little face and seeing the joy she brings to your face. If I have questioned something very personal and not for the world to know, please forgive me. I will understand if this is to be a private email from me to you, ok?!
I will begin to pray for you and your whole family, little “Miss Willow.
May the dear Lord above watch over each of you, whether together or absent one from the other. Amen
Hello Betty Jo! I make my own brown sugar from organic sugar and molasses. This particular sugar was a bit coarse, but it worked just fine. I’ve been making my own brown sugar for 10+ years. https://cosmopolitancornbread.com/how-to-make-brown-sugar/
Willow is still here. As a matter of fact, you can see her in the background of today’s video when I am out in the garden (wearing the coral blouse.) Her parents just asked that I not show her too much in the videos, as the internet is full of “icky” people. :) Prayers are much appreciated, always ❤️