Chocolate Nut Loaf

There is something so comforting about a rich chocolate loaf cooling on the counter. It feels a little special, but it is still simple enough to make on an ordinary day when you want something homemade and cozy. This loaf is soft, deeply chocolatey, and filled with pockets of melted semisweet chocolate along with the best texture from chopped pecans and walnuts. It is the kind of bake that feels perfect with a cup of coffee in the afternoon or sliced up for a little something sweet after dinner.

If you loved the idea of those mini chocolate cakes, this version turns that same rich batter into an easy loaf that feels even more classic and versatile. The chopped chocolate melts throughout the loaf in the most delicious way, and the nuts give it just enough crunch to balance every bite. Also, if you do not like nuts you can simply leave them out!

Why You’ll Love This Recipe

Rich & Chocolatey: Deep cocoa flavor with melty pieces of semisweet chocolate throughout.

Perfect for Slicing: A loaf makes it easy to cut a slice whenever you want a little treat.

Easy to Make: No complicated steps here, just mix, bake, and enjoy.

The Best Texture: Chopped pecans and walnuts add such a delicious little crunch.

The Recipe

Ingredients

• 1 cup (5 oz) all-purpose flour

• 6 tablespoons (1.75 oz) cocoa powder

• 1 ½ teaspoons baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon sea salt

• ¾ cup granulated sugar

• 4 tablespoons unsalted butter, melted

• 1 large egg

• 1 cup buttermilk

• 1 ½ teaspoons vanilla extract

• 1 bar semisweet chocolate, chopped

• ½ cup chopped pecans

• ½ cup chopped walnuts

Instructions

1. Prep the Oven & Pan

Preheat your oven to 350°F (175°C).

Grease a 9x5 loaf pan and line it with parchment paper if desired for easy removal.

2. Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and sea salt.

Stir in the chopped semisweet chocolate, chopped pecans, and chopped walnuts so they are evenly distributed throughout the dry mixture.

3. Mix the Wet Ingredients

In a separate bowl, whisk together the sugar, melted butter, egg, buttermilk, and vanilla extract until smooth.

4. Combine & Mix

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.

5. Fill & Bake

Pour the batter into the prepared loaf pan and smooth the top. If you would like, sprinkle a few extra pieces of chopped chocolate and nuts over the top before baking.

Bake at 350°F for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top starts to get too dark before the center is done, loosely tent it with foil for the remaining bake time.

6. Cool & Enjoy

Let the loaf cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips for the Best Chocolate Loaf

Use Good Quality Cocoa Powder: A rich cocoa powder makes such a difference in the overall flavor.

Chop the Chocolate Well: A chopped semisweet chocolate bar gives you those uneven little pockets of melted chocolate that feel extra special.

Don’t Overmix: Stir just until combined so the loaf stays soft and tender.

Watch the Bake Time: Since loaf pans are deeper than muffin tins, this will need more time in the oven. Start checking around 50 minutes.

Make It Extra Cozy: This loaf is so good slightly warm with butter or served alongside coffee.

Serving Ideas

This chocolate loaf is delicious all on its own, but it is also so good served a little warm with:

• a smear of butter

• a spoonful of whipped cream

• a drizzle of chocolate

• or alongside a hot cup of coffee

It also slices beautifully for sharing and keeps well for a few days, making it a lovely little bake to have sitting on the counter.

If you make this recipe, I’d love to see it. Tag me on Instagram @Weeknight_Homemaker and share your loaf.

Happy baking!

Lauren 💕The Weeknight Home