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.
Recipe adapted from Very Best Baking by Nestle.Store the bread in a container with a tight lid at room temperature for up to 3 days. The honey butter can stay at room temperature for up to 3 days as well.
Chocolate Chip Loaf Bread
Amount Per Serving
Calories 476Calories from Fat 270
% Daily Value*
Saturated Fat 16g100%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Vitamin A 671IU13%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.