Name: Pecan Brownie Bread
Prep time: 10 min
Cook time: 1 h
Total time: 2 h 20 min
Yield: 1
Ingredients: Dry:; 1 3/4 cups (210g) all-purpose flour; 3/4 cup (75g) unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; Wet:; 1 cup (2 sticks) unsalted butter, softened; 1 1/2 cups (300g) granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 cup (240ml) buttermilk; Additions:; 1 cup (100g) chopped pecans; 1/2 cup (100g) semisweet chocolate chips (optional)

Pecan Brownie Bread

Calling all chocolate lovers! If brownies are your weakness, but you crave a comforting bread texture, this Pecan Brownie Bread is for you. This recipe combines the rich, fudgy flavors of brownies with a touch of cakey goodness, all studded with crunchy pecans. It’s the perfect treat for an afternoon snack, dessert, or even a decadent breakfast.

This recipe is surprisingly simple to make. It requires pantry-staple ingredients like flour, cocoa powder, sugar, and eggs.The addition of buttermilk adds a slight tang that complements the chocolate beautifully. Chopped pecans provide a delightful textural contrast, and chocolate chips take this bread to the next level (though they’re entirely optional).

This recipe is also easily customizable. Want it fudgier? Add more butter! Prefer a deeper chocolate flavor? Use dark brown sugar. This pecan brownie bread is sure to satisfy your sweet tooth and leave you wanting more. So preheat your oven, gather your ingredients, and get ready to bake!

Questions I often get asked about this recipe:

Can I use a different nut instead of pecans?
Yes, you can! Walnuts, almonds, or even chopped peanuts would be delicious alternatives.

I don’t have buttermilk. Can I use something else?
Absolutely. You can make your own buttermilk substitute by mixing 1 tablespoon (15ml) of white vinegar or lemon juice with 1 cup (240ml) of milk. Let it sit for 5 minutes before using.

I’m not a fan of chocolate chips. Can I leave them out?
Of course! The bread will still be delicious without them.You could even add other mix-ins like chopped dried fruit or white chocolate chips.

My brownie bread isn’t baking all the way through. What should I do?
Make sure your oven temperature is accurate and that you haven’t overmixed the batter. A toothpick inserted into the center should come out clean when the bread is done. You can also try tenting a piece of foil over the top of the pan for the last 10 minutes of baking to prevent the top from getting too brown.

How long will this bread stay fresh? The brownie bread will stay fresh at room temperature for up to 3 days. You can also wrap it tightly and freeze it for up to 3 months.

What you need to make Pecan Brownie Bread:

Dry:

1 3/4 cups (210g) all-purpose flour

3/4 cup (75g) unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Wet:

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups (300g) granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup (240ml) buttermilk

Additions:

1 cup (100g) chopped pecans

1/2 cup (100g) semisweet chocolate chips (optional)

How to make it:

Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.

Alternately add the dry ingredients and buttermilk to the wet ingredients, mixing until just combined. Do not overmix.

Fold in chopped pecans and chocolate chips (if using).

Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips:

For a richer flavor, use dark brown sugar instead of granulated sugar.

Want a fudgier texture? Add an extra 1/4 cup (30g) of melted butter to the batter.

Toast the pecans for a deeper, nuttier flavor. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until fragrant.

This bread can be stored at room temperature for up to 3 days, or wrapped tightly and frozen for up to 3 months.

Latest Reviews:

New Favorite Treat! – This Pecan Brownie Bread is AMAZING! I’m a sucker for anything chocolatey,and this recipe hits the spot perfectly. It’s so easy to make, even my teenager could whip it up (which is a huge win in my book). The brownie batter is rich and fudgy, and the pecans add a nice crunch. I used dark brown sugar like the tip suggested, and it gave it a deeper chocolate flavor that I loved. This bread is definitely going into my regular baking rotation! 5 stars! Candy S.

Perfect for Potlucks! – I was looking for a crowd-pleasing dessert to bring to a potluck, and this Pecan Brownie Bread definitely delivered! It was a huge hit with everyone, from the chocolate lovers to those who prefer a lighter treat (it’s not too heavy at all). The recipe was super straightforward, and I loved that I could use ingredients I already had on hand. I went with the toasted pecan option, and it added a wonderful nutty aroma and flavor. Thanks for sharing this recipe! Jack D.

Deliciously Decadent! – This Pecan Brownie Bread is seriously decadent! It’s like having brownie batter in bread form, and who wouldn’t love that? I made it for a weekend brunch with friends, and it was devoured in minutes. I skipped the chocolate chips because I wanted the pure chocolate flavor to shine through, and it was perfect. The bread itself is moist and flavorful, and the pecans add a nice textural contrast. This recipe is a keeper! I can’t wait to try it again with some chopped dried cherries next time. Mary C.

Printable Recipe:

Yield: 1 loaf