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Chocolate Coffee Pecan Bread

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Happy Father’s Day!! Another year, another Father’s Day. This is a fantastic deeply intense chocolate cake/bread with a hint of coffee. This would be perfect as a Father’s Day gift served with a dollop of fresh whipped cream and yes…..a nice cup of coffee. This can be made a couple of days in advance – just wrap it up after it’s been cooled completely, slap a bow on it, and hand it over to your dad. He’ll love it. Happy Father’s Day!!!

 

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Chocolate Coffee Pecan Bread

 

Ingredients:

 

1 cup unsweetened cocoa powder

2/3 cup sour cream

2 1/4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, melted

1 cup brown sugar

1 cup granulated sugar

6 large eggs

1 tablespoon vanilla extract

1 cup chocolate chips

3/4 cup coarsely chopped toasted pecans

 

Topping:

 

4 ounces dark chocolate chips + plus a few for placing on top

1/4 cup chopped pecans

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Directions:

 

Preheat oven to 315 degrees F. Spray a loaf/bread pan with non-stick cooking spray or coat it with butter and flour.

In a medium bowl, whisk together cocoa with sour cream and hot coffee until smooth. Set aside to cool.

In a separate bowl, combine flour with baking powder and salt.

In the bowl of mixer fitted with the paddle attachment, beat together eggs and sugars until light and fluffy, add the butter, vanilla extract and whisk together on medium speed until very light and creamy, scraping the sides of the bowl as necessary.

Add the flour mixture in 2 additions, alternating with the cooled cocoa mixture, ending with the flour mixture. Mix until just combined. Fold in chocolate chips and toasted pecans and pour batter into the baking pan.

Bake for 50 – 60 minutes, rotating halfway through the process, or until a toothpick inserted into the center comes out with a few moist crumbs.

Let the bread cool into the pan for 10 minutes, then remove to a wire rack to cool completely.

 

Topping:

 

Melt 4 ounces of chocolate chips in a medium bowl set over a saucepan of simmering water, let it melt, stirring just a few times. Make sure the bowl doesn’t touch the boiling water. Remove bowl from heat and pour the chocolate over the bread, top with chocolate chips and a few toasted pecans.

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