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Dutch Chocolate, Cinnamon and Pecan Bread
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- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/4 cup pecans, chopped, divided
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
Cream butter and sugar until smooth. Add eggs one at a time.
In a separate bowl, combine dry ingredients and 1 cup pecans. In another bowl, stir together the milk, oil and vanilla. Add the flour mixture and milk mixture alternately to the creamed butter and sugar.
Pour the batter into a greased loaf pan and top with remaining pecans. Bake, uncovered, for 45 minutes. Cover and bake 20 minutes more.
Created for the Heritage Loaf Pan