Moist Chocolate Pecan Loaf
This Chocolate Pecan Loaf is a rich, moist chocolate bread packed with crunchy pecans and dark chocolate chips, finished with a smooth chocolate ganache for an extra indulgent touch.
Ingredients
- 1 ½ cups all purpose flour
- 1 cup granulated sugar
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pecans chopped
- ½ cup dark chocolate chips
For the Ganache
- ½ cup heavy cream
- ½ cup dark chocolate chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper, leaving a little overhang so the loaf lifts out easily later.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly mixed and free of lumps.
- In another bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir gently just until combined. Stop as soon as the flour disappears to keep the loaf tender.
- Fold in the chopped pecans and dark chocolate chips with a spatula. The batter should be thick and glossy.
- Transfer the batter to the prepared pan and smooth the top. Tap the pan lightly on the counter to release any trapped air.
- Bake for 55 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, cover it loosely with foil during the last 10 minutes.
- Let the loaf cool in the pan for 10 minutes, then remove and transfer to a wire rack. Allow it to cool completely.
- Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat and pour it over the chopped dark chocolate. Let it sit for 5 minutes, then stir until smooth and shiny.
- Drizzle the ganache over the cooled loaf and let it set for about 15 minutes before slicing.