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Free Olive Branch Cocotte with $250 purchase available August 28 - September 30, 2025, or while supplies last. Must use code HARVEST at checkout. Gift cards and taxes do not count toward the minimum purchase requirement. Only one gift per customer/transaction. Offer available at www.lecreuset.com and in Le Creuset Signature Stores while supplies last; not available in Le Creuset outlet stores. May not be combined with other offers. No adjustments to prior purchases. Offer subject to change without notice. If the qualifying product(s) purchased as part of a minimum spend offer are returned and the minimum spend value is therefore not achieved, the free gift with purchase must also be returned. If the free gift is not returned, Le Creuset will deduct the full SRP of the free gift from any refund amount due on the product purchased.

 

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RECIPE

Dutch Chocolate, Cinnamon and Pecan Bread

Loaf Pan

Bread

Under 1 hr.

6-8

INGREDIENTS

  • 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

INSTRUCTIONS

Preheat oven to 350°F.

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.

INGREDIENTS

  • 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

INSTRUCTIONS

Preheat oven to 350°F.

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.

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