Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup strong brewed coffee or espresso
- 3/4 cup chopped pecans
- 1/2 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon milk
- 2 teaspoons milk
Directions
Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
In a large bowl, cream butter with granulated sugar and brown sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Alternately fold in the dry ingredients and the milk/coffee mixture, beginning and ending with the dry ingredients; mix until just combined.
Fold in chopped pecans.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the maple glaze, whisk together powdered sugar and maple syrup, adding milk as needed to reach a drizzleable consistency.
Drizzle the glaze over the cooled loaf before serving.
Frequently Asked Questions
How should I store this Spiced Chocolate Pecan Loaf to keep it fresh?
Once completely cooled, wrap the loaf tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, you can freeze the unfrosted loaf for up to two months; thaw overnight before applying the maple glaze.
Can I make this Spiced Chocolate Pecan Loaf ahead of time?
Yes, this loaf is excellent for making ahead! You can bake the loaf and store it unfrosted at room temperature for 2 days or freeze it for up to 2 months. Wait to apply the maple glaze until just before serving for the best texture.
What can I substitute for the spices (cinnamon, nutmeg, allspice) in this chocolate loaf?
If you prefer a different warm spice profile, you can substitute the combined 1 3/4 teaspoons of cinnamon, nutmeg, and allspice with 1 1/2 teaspoons of pumpkin pie spice. Ensure you still use the specified amounts of baking powder and baking soda for proper leavening.
