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Chocolate Cherry Pecan Bread Recipe

Indulge in this decadent Chocolate Cherry Pecan Bread! Inspired by a New York Times recipe, this loaf requires minimal effort but delivers maximum flavor. Start it the night before for a delightful morning treat, or begin early for an evening baking accomplishment. This recipe, adapted from King Arthur Baking, utilizes a bread crock (or any heavy, oven-safe pot) for perfectly moist results. Get ready to experience the magic of slow-rising dough and a crust that's both crispy and irresistible!

Prep Time 20 mins
Cook Time 60 mins
Calories 231.7 kcal
Protein 9g
Rating 4.0 (1 Reviews)
Chocolate Cherry Pecan Bread 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Cherry Pecan Bread

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How to Make Chocolate Cherry Pecan Bread

  1. In a large bowl, combine 3 cups all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon salt, 2 1/4 teaspoons active dry yeast, and 1 1/4 cups warm water.
  2. Gently fold in 1 cup pitted dark sweet cherries, 1 cup semi-sweet chocolate chips, and 1/2 cup chopped pecans.
  3. Stir until a soft dough forms. Cover the bowl with plastic wrap and let it rest at room temperature overnight (at least 12 hours).
  4. The dough will be noticeably bubbly and risen.
  5. Lightly flour a work surface. Turn the dough out and gently fold it over itself a few times.
  6. Let it rest for 15 minutes. Then, shape it into a round ball.
  7. Place the dough ball in a lightly greased bowl, smooth-side down.
  8. Cover and let rise at room temperature for about 2 hours, or until a slight indentation remains when poked gently.
  9. During the last 30 minutes of rising, preheat your oven to 450°F (232°C). Place your bread crock (or heavy, oven-safe pot with lid) in the oven while it heats.
  10. Once the dough has risen, carefully remove the hot crock from the oven. Gently turn the dough out of the bowl and into the preheated crock, smooth side up.
  11. Gently shake the crock to settle the dough. Cover with the lid and return it to the oven.
  12. Bake for 20 minutes, then remove the lid and continue baking for another 30-40 minutes, or until the bread is deeply browned and an instant-read thermometer inserted into the center registers 205°F (96°C).
  13. Remove the crock from the oven and let the bread cool in the crock for 10 minutes before turning it out onto a wire rack to cool completely.
  14. Slice and enjoy!

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

40g

Fat

8g

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For Large Groups Breads Fruit Easy Diabetic Holiday Event Vegetarian Winter Nuts Grains Dietary Gifts Christmas Seasonal Yeast Pitted Fruit Cherries Pasta Rice And Grains Number Of Servings