This is your ultimate chocolate quick bread- moist, flavorful, rich chocolate chip loaf bread studded with pecans and chocolate chips. A true chocolate delight!
Every time a chocolate treat is in the works, anyone in our house gets stopped in their tracks to check out what is baking. Sometimes, a simple “hmm chocolate…” signifies their anticipation of the baked goodie, proving that chocolate is always a winner in the house.
I can’t blame them though. Chocolate is generally loved by anyone. Not only for its bitter, sweet, luscious addictive flavor, there is also something in chocolates that equates them to the word special. And as with all chocolate cakes/bread, the flavor becomes even more amazing as the cake sits for the next few days.
This Chocolate Chip Loaf Bread is our special delight on a weekday just because special can be any given time just with a simple chocolate treat. It is even made more special slathered with luscious chocolate honey butter, which is also included in the recipe.
It is moist and flavorful with substantial texture coming from the pecans which are mixed in the batter and then some sprinkled on top. Of course, the chocolate chip toppings are non-negotiable.
Making Chocolate Chip Loaf Bread
Preheat oven to 350 F. grease a 9×5 inch loaf pan. In a mixing bowl, whisk together flour, salt, baking soda, baking powder, and cocoa.
In another mixing bowl, beat together the butter and sugar using a hand-held mixer or a stand mixer. Once the mixture is creamy, add the eggs one at a time. Beat each egg to incorporate it well before adding the next one.
With the mixer on low, gradually add the flour mixture, alternately with the buttermilk. Fold 1/4 cup pecans using a rubber spatula. Pour and scrape batter into the prepared loaf pan. 
Bake for 20 minutes. Sprinkle the remaining 1/4 cup of pecans and the chocolate chips. Bake for another 30-35 minutes. A toothpick inserted at the center of the cake should come out clean.
Let the pan cool slightly in the wire rack, then remove from the pan to cool completely.
The Chocolate Honey Butter
The Chocolate Honey Butter is made with chocolate chips, butter and honey. Upon serving, this delicious concoction is slathered on the bread slices for the ultimate chocolate indulgence.
In a microwave-safe bowl, heat the chocolate chips for 20 seconds at a time, until the chocolates are soft and stirrable. Stir the chocolates.
Beat in the softened butter and the honey until the mixture is smooth and creamy. Spread on your chocolate bread slices!
Note
- Melt the chocolate chips for 20 seconds at a time, and repeat as needed until the chocolate is soft. Note that the chocolate chips will not melt to fluid state right out of the microwave, instead, it continues to hold its shape.
- You will know it is melted once the chips are shiny. Stir it immediately and it will melt right away.
Much like a comforting hug, or a warm blanket or a much-needed cheer me up on a crazy day, this bread will make you feel special, guaranteed!
If you enjoyed this, you will also love these chocolate goodies:
- Best Ever Chocolate Brownies
- Chocolate Banana Bread
- Chocolate Marble Cake Loaf
- Chocolate Chiffon Cake with Orange Chocolate Glaze
- Chocolate Cake with Whipped Cream Chocolate Icing
- Ovaltine Cake with Whipped Cream Ovaltine Icing
- Double Chocolate Muffins
- Peanut Butter Cupcakes
- Banana Chocolate Chip Bread with Oatmeal Crumbs
- Double Chocolate Blueberry Bread Pudding
Chocolate Chip Loaf Bread
Ingredients
- 1 and 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter 1 stick, softened
- 1 cup sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup chopped pecans
- 1/4 cup semisweet chocolate chips
For the Chocolate Honey Butter
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup softened butter
- 2 tbsp honey
Instructions
- Preheat oven to 350 F. grease a 9x5 inch loaf pan. In a mixing bowl, Whisk together flour, salt, baking soda, baking powder, and cocoa.
- In another mixing bowl, beat together the butter and sugar using a hand-held mixer or a stand mixer. Once the mixture is creamy, add the eggs one at a time. Beat each egg to incorporate it well before adding the next one.
- With the mixer on low, gradually add the flour mixture, alternately with the buttermilk. Fold 1/4 cup pecans using a rubber spatula. Pour and scrape batter into the prepared loaf pan.
- Bake for 20 minutes. Sprinkle the remaining 1/4 cups of pecans and the chocolate chips. Bake for another 30-35 minutes. A toothpick inserted at the center of the cake should come out clean. Let the pan cool slightly in the wire rack, then remove from the pan to cool completely. Spread the chocolate honey butter on the bread slices upon serving. .
Chocolate Honey Butter
- In a microwave-safe bowl, heat the chocolate chips for 20 seconds at a time, until the chocolates are soft and stirrable. Stir the chocolates. Beat in the softened butter and the honey until the mixture is smooth and creamy.
Notes
Nutrition
Recommended for this Recipe:
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I made this with all purpose gluten free flour. I added 1/4c. of greek yogurt. It was amazing, so moist.
No one could tell it was gluten free
Hello Lisa! Thank you very much for coming back here with your gluten free variation. I am so happy theyy turned out well 🙂
Yes, I’m a guy sitting at home wanting something made with chocolate. The ingredients are in everyone’s pantry, so simple to bake, even a guy can do it! Delicious warm chocolate bread with chocolate chip honey butter smothered all over! Enjoy with a tall glass of milk or a cup of coffee!
This looks so moist and chocolatey!!! Love that you add in buttermilk and pecans are my absolute favorite. Great combination of textures and love that this is so easy to make
You are so right chocolate does equate to the word special.
Chocolate ice cream feels ‘more special’ than vanilla or strawberry.
My kids are going to freak over this! They will definitely think it is a treat day 😀