This triple chocolate pecan loaf is a rich and moist dessert, made with three types of chocolate, pecans, and is topped with a creamy white chocolate frosting. A chocolate lover's dream!
Jump straight to the recipe!
🍞A perfectly chocolate loaf
What is better than a chocolate loaf!?! A triple chocolate pecan loaf! This loaf has three types of chocolate, pecans for an extra crunch, and also has a white chocolate frosting drizzled on top. The frosting is optional, but I think it adds a bit of sweetness, and makes the loaf look amazing!
You can leave the pecans out if you prefer a smoother loaf, or substitute them with walnuts. You can really play around with some ingredients to make this however you prefer.
If you like sweet loafs, try my apple butter cinnamon swirl bread, blueberry lime loaf, or banana bread!
🥘Ingredients
Ingredient notes
- Semi-sweet and white chocolate - use chocolate chips or chopped up baking chocolate. Either will work.
- Coffee - you can't taste the coffee in this loaf. The coffee amplifies the chocolate flavour. However, if you want to decrease the amount of coffee, replace some, or all of it, with boiling water.
- Buttermilk - Don't have any!?! Add 1 tablespoon of lemon juice or vinegar in a measuring cup. Add enough milk to the measuring cup to measure ¾ cup. Stir and then let it stand for 5 minutes before using.
- Pecans - Get pecan pieces instead of whole pecans to save time from chopping them up.
🔪Instructions
Triple chocolate pecan loaf
To make the loaf, melt semi-sweet chocolate in a large microwave safe bowl in the microwave, or over a double broiler. Set aside to cool slightly while you go to the next step.
In another large bowl, whisk flour, granulated sugar, brown sugar, cocoa powder, baking powder, and salt together. Set that aside. Bring back the bowl with melted chocolate, and add eggs, oil, buttermilk, coffee, and vanilla extract to it, and mix together.
Mix dry ingredients into the wet ingredients and mix until almost combined. Add pecans and gently fold the pecans in. We don't want to overmix the batter here or the loaf will be dense.
Pour batter into a greased and parchment paper lined 9x5" loaf pan. Bake at 350°F (177°C) for 55-60 minutes, or until a toothpick inserted in the middle of the loaf, comes out with a few moist crumbs. Cool in the pan for 15 minutes and then remove the loaf from the pan and allow to cool completely on a wire rack.
White Chocolate Frosting
When the loaf is cooled to room temperature, melt white chocolate chips in a small microwave safe bowl in the microwave or over a double broiler.
Drizzle white chocolate over the loaf using a piping bag, a Ziplock bag with the corner cut off, or just use a spoon to pour it on to the loaf.
For more step-by-step photos and instructions, see the web story for Triple Chocolate Pecan Loaf!
✔️Expert tips
- This loaf doesn't have a coffee flavour at all. Coffee is used to enhance the chocolate flavour. I used it in my mini brownie cakes too!
- You can control the amount of coffee if you like. Replace any amount, or all of the coffee with boiling water.
- Substitute pecans with walnuts if you like.
- Don't have buttermilk? Add 1 tablespoon of lemon juice or vinegar in a measuring cup. Add enough milk to the measuring cup to measure ¾ cup. Stir and then let it stand for 5 minutes before using.
💭FAQ's
The main difference is that a loaf is always baked in a loaf pan, where as cakes are baked in square or round pans.
This is a really easy loaf to make, so there isn't really many steps to break up. You can make the loaf, wrap in plastic wrap and store at room temperature overnight. Then make the frosting the day you want to serve it.
You can freeze the baked loaf after it has cooled, and before the frosting is added. Wrap well and freeze for up to 3 months. Thaw at room temperature overnight. When the loaf is fully at room temperature, add the frosting to it.
🔖Related recipes
📋 Recipe
Triple Chocolate Pecan Loaf
Equipment
- one 9x5" loaf pan
Ingredients
- 1 cup semi-sweet chocolate
- 2 cups all purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- ¼ cup cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs room temperature
- ½ cup vegetable oil
- ¾ cup buttermilk room temperature
- ¼ cup coffee hot
- 2 teaspoons vanilla extract
- ½ cup pecans chopped
- ⅓ cup white chocolate chips
Instructions
Triple Chocolate Pecan Loaf
- Preheat oven to 350°F (177°C). Grease and line the bottom of a 9x5" loaf pan.
- Melt semi-sweet chocolate in a large microwave safe bowl in the microwave, or over a double broiler. Set aside to cool slightly.
- In another large bowl, whisk flour, granulated sugar, brown sugar, cocoa powder, baking powder, and salt together. Set aside.
- To the bowl with melted chocolate, add eggs, oil, buttermilk, coffee, and vanilla extract. Mix together.
- Mix dry ingredients into the wet ingredients and mix until almost combined. Add pecans and gently fold the pecans in. We don't want to overmix the batter here or the loaf will be dense.
- Pour batter into prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted in the middle of the loaf, comes out with a few moist crumbs. Cool in the pan for 15 minutes and then remove the loaf from the pan and allow to cool completely on a wire rack.
White Chocolate Frosting
- When the loaf is cooled to room temperature, melt white chocolate chips in a small microwave safe bowl in the microwave or over a double broiler.
- Drizzle white chocolate over the loaf using a piping bag, a Ziplock bag with the corner cut off, or just use a spoon to pour it on to the loaf.
- Store loaf in a sealed container at room temperature for up to 3 days.
Did you try this recipe? Comment below to let me know ☺️