Description
Chocolate Pecan Bread
chocolat
Satisfy your chocolate cravings with this irresistible Chocolate Pecan Bread! A delicious blend of rich cocoa and crunchy pecans, this is the perfect treat to elevate your snack time. You will not be able to resist its charm!
Ingredients :
1 cup of granulated sugar
1 cup of butter
1/2 cup of cocoa powder
1/2 cup dark chocolate chips
2 large eggs
1/2 cup vegetable oil
1 1/2 cups of all-purpose flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup chopped pecans
For the Ganache:
1/2 cup chopped dark chocolate
1/2 cup heavy cream
Instructions :
1. Start by preheating your oven to 350°F (175°C). Grease a bread pan and line it with parchment paper to easily remove the bread later.
2. In a large mixing bowl, whisk together granulated sugar, all-purpose flour, cocoa powder, baking soda, and salt until well combined.
3. In a separate bowl, mix butter, vegetable oil, eggs, and vanilla extract until smooth. Make sure you combine these wet ingredients well.
4. Gradually pour the wet mixture into the dry ingredients. Stir gently until it’s just combined; be careful not to overmix.
5. Fold the chopped pecans and dark chocolate chips, spreading them evenly throughout the batter.
6. Transfer the dough into the prepared bread pan, flattening the top with a spatula.
7. Bake in preheated oven for 55-60 minutes. To check for a donation, insert a toothpaste in the center of the bread; it should come out clean when done.
8. Once baked, let the bread cool in the frying pan for 10 minutes before carefully transferring to a wallet to cool completely.
9. For the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove the heat and pour hot cream over chopped dark chocolate. Let it sit for 5 minutes, then stir until silky.
10. Drizzle ganache on cold bread. Let it sit before cutting into delicious pieces!
Nutritional information: approximately 320 kcal per serving. This recipe makes about 10 servings.
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Step-by-Step Guide
Follow these detailed steps for perfect Chocolate Pecan Bread every time. First, ensure all ingredients are at room temperature for even mixing. Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan by greasing it and lining it with parchment paper, leaving an overhang on the long sides for easy removal. In a large bowl, thoroughly whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt. In a separate medium bowl, vigorously whisk the wet ingredients—melted butter, oil, eggs, and vanilla—until completely emulsified and smooth. Create a well in the center of the dry ingredients and pour the wet mixture in. Using a spatula, fold gently until just combined; a few streaks of flour are okay. Overmixing leads to a tough bread. Finally, fold in the chocolate chips and chopped pecans. Pour the batter into the prepared pan, smooth the top, and bake on the center rack.
Serving Suggestions
This decadent bread is versatile. Serve a thick slice slightly warmed for breakfast with a pat of salted butter. For an elegant dessert, plate a slice with a scoop of vanilla bean ice cream and a drizzle of extra ganache. It pairs wonderfully with a cup of strong coffee, black tea, or a glass of cold milk. For a festive touch during the holidays, sprinkle the ganache with a few extra toasted pecans or a pinch of sea salt before it sets.
How-to Summary
To summarize: Preheat oven to 350°F and prepare a loaf pan. Whisk dry ingredients in one bowl and wet ingredients in another. Combine wet and dry mixtures gently, then fold in chocolate chips and pecans. Bake for 55-60 minutes until a toothpick inserted comes out clean. Cool completely before topping with a simple ganache made from heated cream poured over chopped chocolate.
Frequently Asked Questions
Can I use milk chocolate instead of dark?
Yes, but the bread will be significantly sweeter. For balance, consider reducing the granulated sugar by 2 tablespoons if using milk chocolate chips.
My bread is dense and didn’t rise well. What happened?
This is often caused by overmixing the batter, which develops the gluten in the flour. Remember to fold until just combined. Also, ensure your baking soda is fresh.
Can I make this bread nut-free?
Absolutely. Simply omit the pecans. You can replace them with an additional 1/4 cup of chocolate chips or even sunflower seeds for crunch.
How should I store this bread?
Store cooled, ganache-covered bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months.
Can I use melted butter instead of oil?
The recipe already uses butter. The vegetable oil is crucial for keeping the bread moist. Substituting it with more butter may result in a drier, heavier texture.
Common Mistakes to Avoid
- Overmixing the Batter: This is the top mistake. Stir until ingredients are just incorporated to ensure a tender crumb.
- Using Cold Ingredients: Cold eggs and butter won’t blend smoothly with the oil, leading to an uneven batter.
- Not Testing for Doneness: Ovens vary. Start checking with a toothpick at the 50-minute mark. It should come out with a few moist crumbs, not wet batter.
- Adding Ganache to Warm Bread: The ganache will melt and slide off. Ensure the bread is completely cooled before drizzling.
- Incorrect Pan Size: Using a pan smaller than 9×5 inches can cause the batter to overflow during baking.
Conclusion
This Chocolate Pecan Bread is a foolproof recipe that delivers maximum chocolate flavor and satisfying texture. By following the step-by-step guide and heeding the common pitfalls, you’ll create a stunning homemade treat perfect for any occasion. The rich cocoa, crunchy pecans, and silky ganache combine to make a loaf that is as beautiful as it is delicious. Whether enjoyed as a morning treat or a decadent dessert, this bread is sure to become a cherished recipe in your collection.