I finally perfected my Chocolate Pecan Loaf with an unexpected ingredient and a family trick you’ll want to know.

Jump to Recipe

I love riffs that hide small surprises, and this Luscious Chocolate Pecan Loaf is one of those. I wanted something dense but not heavy, a loaf where unsweetened cocoa powder sings against a nutty crumble, and pecans toasted and roughly chopped bring the perfect punch.

I made it for friends who think every chocolate quick bread is the same, and they were wrong, which made me smug for like five minutes. People keep adding it to Pecan And Chocolate Recipes lists, and I half joke when I call it Chocolate Pecan Loaf.

Messy, bold, and oddly addictive, it grabs you.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour: offers carbs and some protein, gives loaf structure not very nutrient-dense.
Cocoa powder: bitter, adds chocolate flavor, zinc, iron and some antioxidants, low sugar.
Butter: rich fat makes loaf tender and flavorful, adds calories and satiety.
Sugar: sweetens boosts browning and moisture retention, mostly empty carbs though.
Eggs: provide protein, structure and moisture, help rise and bind ingredients.
Sour cream or yogurt: tangy, adds moisture, tender crumb, some protein and fat.
Chocolate chips: melt pockets of sweetness, adds fat, sugar, deep chocolate bites.
Pecans: crunchy, add healthy fats, fiber, protein and nutty flavor, great texture contrast.

Ingredient Quantities

1 3/4 cups (220g) all purpose flour

1/2 cup (50g) unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (115g) unsalted butter, softened

1 cup (200g) granulated sugar

2 large eggs room temperature

1 teaspoon vanilla extract

1/2 cup (120g) sour cream or plain Greek yogurt

1/4 cup (60ml) milk or buttermilk

3/4 cup (130g) semisweet chocolate chips or chopped chocolate

3/4 cup (85g) pecans toasted and roughly chopped

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Grease and line an 8×4 loaf pan with parchment, and if your pecans aren’t already toasted, toss them on a baking sheet and toast 5 to 7 minutes until fragrant, then roughly chop 3/4 cup (85g).

2. In a bowl whisk together the dry stuff: 1 3/4 cups (220g) all purpose flour, 1/2 cup (50g) unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt; sift or whisk well to remove lumps.

3. In a mixer or with a sturdy spoon beat 1/2 cup (115g) softened unsalted butter with 1 cup (200g) granulated sugar until pale and fluffy, about 3 to 4 minutes — room temp butter helps a lot.

4. Add 2 large room temperature eggs one at a time, mixing after each, then stir in 1 teaspoon vanilla extract.

5. Mix in 1/2 cup (120g) sour cream or plain Greek yogurt and 1/4 cup (60ml) milk or buttermilk just until combined, don’t overwork it or you’ll end up with a dense loaf.

6. Add the dry mixture in two or three additions, starting and ending with the dry, folding gently until just combined and no big streaks of flour remain.

7. Toss 3/4 cup (130g) semisweet chocolate chips or chopped chocolate and the chopped toasted pecans with a teaspoon of flour (this helps stop them sinking) then fold them into the batter; reserve a small handful to sprinkle on top.

8. Spoon the batter into the prepared pan, smooth the top, sprinkle the reserved chips and pecans, and tap the pan on the counter once or twice to knock out large air bubbles.

9. Bake 50 to 60 minutes at 350°F, until a toothpick in the center comes out with a few moist crumbs but no raw batter; if the top is getting too dark tent loosely with foil for the last 10 to 15 minutes.

10. Let the loaf cool in the pan on a wire rack for 10 to 15 minutes, then run a knife round the edges and invert to finish cooling completely for clean slices — you can eat it warm if you like gooey chocolate but it slices neater when cooled.

Equipment Needed

1. 8×4 loaf pan with parchment paper, make sure its greased well
2. Baking sheet for toasting the pecans while the oven heats up
3. A couple of mixing bowls, one big for batter and one small for the dry stuff
4. Electric mixer or a sturdy wooden spoon for creaming the butter and sugar
5. Whisk plus measuring cups and spoons or a kitchen scale if you wanna be exact
6. Rubber spatula to fold and scrape the bowl clean
7. Knife and cutting board for roughly chopping the toasted pecans, plus a small bowl to toss chips with flour
8. Cooling rack and some aluminum foil to tent the loaf if the top is browning too fast, and a toothpick or cake tester to check doneness

FAQ

Can I swap the sour cream for something else?

Yes, plain Greek yogurt works great cup for cup, same texture and tang. If you only have buttermilk use 1/2 cup buttermilk and skip the milk, it makes the loaf a bit tangier and extra tender.

Can I replace the butter with oil?

You can, use a neutral oil like vegetable or canola 1:1 by volume. The loaf will be moister but less buttery tasting, so add a tablespoon melted butter if you want that flavor back.

How do I know when the loaf is done?

Stick a toothpick in the center, it should come out with a few moist crumbs not wet batter. The top should spring back when pressed and internal temp about 200 to 205 F if you use a thermometer.

Any tips to stop the chocolate chips and pecans from sinking?

Toss them in 1 to 2 tablespoons flour before folding into the batter, and fold gently at the end. That helps suspend them so they don't all sink to the bottom.

Can I make muffins or mini loaves instead?

Yep. For muffins bake 18 to 22 minutes, for mini loaves about 25 to 30 minutes, keep oven temp the same and fill tins about two thirds full.

What's the best way to store or freeze the loaf?

Cool completely first. At room temp wrapped in foil or plastic it's good 2 days, refrigerated up to 5 days. Freeze whole or sliced up to 3 months, thaw at room temp or toast slices to refresh.

Luscious Chocolate Pecan Loaf Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour, same weight (220g) for a nuttier, slightly denser loaf. Or use a gluten free 1:1 baking blend (220g); if the blend lacks xanthan gum add about 1/2 tsp per cup for structure.
Unsalted butter: use an equal weight of neutral oil (115g, like canola or vegetable) or melted refined coconut oil, same volume works too. The loaf will be more tender and a bit less buttery, but still moist.
Eggs: replace each egg with 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit 10 min to gel) for a vegan-friendly option, or use 1/4 cup unsweetened applesauce per egg for a softer, slightly denser crumb.
Pecans: swap with walnuts or chopped hazelnuts, same amount (85g). For a nut-free option use toasted sunflower seeds, same weight, they give a similar crunch and flavor lift.

Pro Tips

– Let the butter and eggs warm up to room temp, it’ll make the batter smoother and the loaf lighter. If you’re in a hurry stick the eggs in warm water for 5 to 10 minutes and nuke the butter in 5 second bursts until just soft, not melted.

– Toss the chocolate and pecans with a little flour and even better, pop the chocolate in the freezer for 10 minutes before folding them in, that really helps stop sinking. Fold gently though, dont overwork the batter or it gets dense.

– Toast the pecans until you can smell them, but dont let them go too dark, bite-sized chunks give better texture than tiny crumbs. Reserve a few whole pieces to press on top for a nicer look.

– Keep an eye on the top in the last 15 minutes of baking, if it’s getting too dark cover loosely with foil, and let the loaf cool in the pan for 10 to 15 minutes before you invert it — it slices much cleaner that way.

Luscious Chocolate Pecan Loaf Recipe

Recipe by Jot Punji

0.0 from 0 votes

I finally perfected my Chocolate Pecan Loaf with an unexpected ingredient and a family trick you'll want to know.

Servings

servings

Calories

356

kcal

Equipment: 1. 8×4 loaf pan with parchment paper, make sure its greased well
2. Baking sheet for toasting the pecans while the oven heats up
3. A couple of mixing bowls, one big for batter and one small for the dry stuff
4. Electric mixer or a sturdy wooden spoon for creaming the butter and sugar
5. Whisk plus measuring cups and spoons or a kitchen scale if you wanna be exact
6. Rubber spatula to fold and scrape the bowl clean
7. Knife and cutting board for roughly chopping the toasted pecans, plus a small bowl to toss chips with flour
8. Cooling rack and some aluminum foil to tent the loaf if the top is browning too fast, and a toothpick or cake tester to check doneness

Ingredients

1 3/4 cups (220g) all purpose flour
1/2 cup (50g) unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
1/2 cup (120g) sour cream or plain Greek yogurt
1/4 cup (60ml) milk or buttermilk
3/4 cup (130g) semisweet chocolate chips or chopped chocolate
3/4 cup (85g) pecans toasted and roughly chopped

Directions

Preheat oven to 350°F (175°C). Grease and line an 8×4 loaf pan with parchment, and if your pecans aren't already toasted, toss them on a baking sheet and toast 5 to 7 minutes until fragrant, then roughly chop 3/4 cup (85g).
In a bowl whisk together the dry stuff: 1 3/4 cups (220g) all purpose flour, 1/2 cup (50g) unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt; sift or whisk well to remove lumps.
In a mixer or with a sturdy spoon beat 1/2 cup (115g) softened unsalted butter with 1 cup (200g) granulated sugar until pale and fluffy, about 3 to 4 minutes — room temp butter helps a lot.
Add 2 large room temperature eggs one at a time, mixing after each, then stir in 1 teaspoon vanilla extract.
Mix in 1/2 cup (120g) sour cream or plain Greek yogurt and 1/4 cup (60ml) milk or buttermilk just until combined, don’t overwork it or you'll end up with a dense loaf.
Add the dry mixture in two or three additions, starting and ending with the dry, folding gently until just combined and no big streaks of flour remain.
Toss 3/4 cup (130g) semisweet chocolate chips or chopped chocolate and the chopped toasted pecans with a teaspoon of flour (this helps stop them sinking) then fold them into the batter; reserve a small handful to sprinkle on top.
Spoon the batter into the prepared pan, smooth the top, sprinkle the reserved chips and pecans, and tap the pan on the counter once or twice to knock out large air bubbles.
Bake 50 to 60 minutes at 350°F, until a toothpick in the center comes out with a few moist crumbs but no raw batter; if the top is getting too dark tent loosely with foil for the last 10 to 15 minutes.
Let the loaf cool in the pan on a wire rack for 10 to 15 minutes, then run a knife round the edges and invert to finish cooling completely for clean slices — you can eat it warm if you like gooey chocolate but it slices neater when cooled.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.