Lately, I’ve been craving chocolate, lots and lots of chocolate. It’s evident as I baked a single lady swedish chocolate cake in the middle of the night on friday. Fridays are usually my preferred baking nights (since then I have 2 days to make the recipe again, edit photos, and wrack my head for something entertaining to write), but late Friday/Saturday just makes me grumpy. Anywho, back to the cake, it was gooey, dense, and utterly delicious -almost too chocolaty, but we all know that that’s not possible. I guess that since it was nearly Saturday, on could call it breakfast, but I did want to make something a tad bit healthier, intricate, and filling. But it still had to contain chocolate.
With the fall of summer and the spring of fall (hahahahaaaaa), I decided to combine a more tropical, summery favor with an ingredient of autumn-like characteristics that brings memories of red leaves and jumping in leaf piles. Et voila, this chocolate pecan coconut bread was born! The coconut and the pecans are toasted for a deeper flavor profile, tangled within a web of molten chocolate. Don’t doubt the ability of any of these ingredients to shine in this loaf -even though this has three flavors in the title, they all bring something special to the bread.
When I say bread, don’t doubt for a second that it’s bread! While this doesn’t contain yeast (i.e. no long rises), it most certainly is not a cakey bread. I would consider it a quick bread. A quicky, quirky bread, that’s crumbly yet moist and flavorfully complex yet simple to whip up in a second. And you can bet that I’m gonna eat a slice of this chocolate pecan coconut bread with pecan butter, sprinkled with coconut shavings and topped with shaved chocolate, all with a side of homework because labor day = homework catch up!
In other words (I’m making up for the short post last week, so you can happily scroll down to the recipe if you want to miss my rambling), my to do list is a mile long and I long for when I could jump around carelessly and eat ice cream with books all day long. I remember when I was little, the first time labor day came around, 6 year old me stood at the bus stop for 2 hours before we realized that labor day means that school’s not happening.
I’ve always felt that this first day off since school begins is a transition from the hot careless days to the cold shivering nights, covered with a blanket of papers, revisions, and tears from pressure (not really… maybe…). But it could just be me 😀 Either way, it’s always nice to discover that I’m still a child, in school, and having the most wonderful, enjoyable time of my life yet. 😉
// So I promised that this wouldn’t be a cakey bread, but yet it contains 3/4 cups of sugar hum? Well, that’s because the cocoa powder tones down the sweetness considerably so do trust me! 😀
// I used flaked, unsweetened coconut because that’s what we had chez moi, but shredded sweetened coconut would also work. Just expect it to be slightly sweeter (you may decrease the sugar by up to 1/4 cup probs), and it’ll be moister too! 😀
// I also used dark chocolate which is great and you should do it too 😉
Chocolate Pecan Coconut Bread
- 1 cup shredded/flaked coconut
- 1 cup pecans
- 1/3 cup coconut oil melted
- 3/4 cup white sugar
- 2 eggs
- 1 cup milk
- 1 1/2 tsp vanilla
- 1/2 cup cocoa powder
- 2 cups flour
- 1/2 tsp cinnamon
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 cup chopped chocolate/chocolate chips
Prepare the pan by greasing the sides of a bread pan. I like to line mine with parchment paper (as in the pictures above) so it's easier to remove, but it's definitely not required. Although, do grease the bottom thoroughly if you don't.
Preheat the oven to 350 F.
Toast the coconut over medium heat until browned. Remove from pan and toast the pecans until they smell nutty. Let the pecans cool for a bit. Roughly chop them, but most of the pieces should be itty bitty. Set the coconut and pecans aside.
In a large bowl, combine the coconut oil with the sugar and add the eggs one by one. Stir in the eggs one by one, then the vanilla extract. Pour in the milk and mix thoroughly.
Add in the cocoa powder, flour, cinnamon, baking powder, baking soda, half of the chocolate, the toasted coconut and chopped pecans.
Pour into the prepared baking pan and sprinkle the rest of the chocolate on top of the bread.
Bake for 50 minutes - 1 hour, or until a toothpick comes out clean. Don't over bake or else it'll be dry.