Chocolate Chip Dessert Loaf with Coconut and Pecans is rich and decadent. A small slice will go a long way in satisfying your sweet tooth…but a large slice is even better! LOL
I’m not usually one for dessert after dinner, nor do I have a large sweet tooth.
However, I’m a complete sucker for anything with coconut and pecans, so a small slice of this chocolaty quick bread is one of my favorite after-dinner treats.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Chocolate Chip Dessert Bread is available near the end of this post. OR Click on the “jump to recipe” text (below) to be taken directly to the printable recipe.Jump to Recipe
The ingredient list;
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- all-purpose flour
- baking powder
- baking soda
- butter (I always used salted)
- brown sugar
- pure vanilla extract
- flaked sweetened coconut
- semi-sweet chocolate chips
- chopped pecans
- heavy cream
Kitchen tools and equipment needed:
- mixing bowls
- hand mixer (or stand mixer)
- standard loaf pan
- measuring cups and spoons
- baking spray
- cooling rack
Why this recipe works:
Do you remember toll house cookie bars from years ago?
For those of you who don’t remember, a toll house cookie bar was chocolate chip cookie on steroids.
They had all the flavor of a traditional chocolate chip cookie, but they were baked in a jelly roll pan which made them thicker and chewier than a traditional chocolate chip cookie.
This Chocolate Chip Dessert Loaf with Coconut and Pecans reminds me very much of a toll house cookie bar….only better…and in loaf form.
Tips for making German chocolate quick bread:
- Make sure your butter and eggs are at room temperature before you start baking.
- A quick tip to bring cold eggs to room temperature is to soak them in a bowl of warm water for 10-15 minutes.
- The reason room temperature eggs are better for baking is that they’ll better incorporate themselves evenly throughout the batter.
I forgot to soften the butter…now what?
- Fill a glass or glass bowl (depending on how much butter is needed) with hot water.
- Allow the hot water to sit in the glass for 30 seconds.
- Pour the hot water out of the glass and immediately place the amount of butter needed under the glass and allow to sit for 60 seconds. Viola!
- Perfectly softened butter which is extremely important when creaming butter and sugar together for baking.
Can this German chocolate dessert loaf be frozen?
I recommend, if possible, freezing it before adding the chocolate ganache topping.
Wrap it well in cling wrap and freeze it for up to two months.
Thaw it completely (at room temperature) before adding the chocolate ganache topping, and serve.
Save room for this delicious chocolate quick bread!
Mmmm. Look how wonderfully studded the inside of that loaf is with chocolate chips, coconut and pecans.
Then, if all that isn’t enough I decided to top the entire loaf off with a rich and creamy chocolate ganache, because, well, just because.
If you’re going to indulge, you might as well go all the way, right?
Is it hard to make chocolate ganache?
- No! Making a chocolate ganache couldn’t be easier.
- It’s really as easy as adding hot, heavy cream to chocolate chips and then stirring them together until the chocolate is melted and creamy.
- It takes about 90 seconds and the results will win you rave reviews! Trust me!
The easy instructions:
- In a large bowl, use a hand mixer to blend the softened butter and brown sugar together.
- Add 4 eggs, one at a time, to the butter-sugar mixture beating after each egg.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
- Add the dry mixture to the wet mixture and stir well to combine.
- Once the batter is thoroughly mixed add in the coconut, chocolate chips and pecans.
- Stir well to combine all the ingredients and then spoon the batter evenly into a greased loaf pan (9″ x 5″).
- Bake the loaf in a preheated 350-degree oven for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
- To make the chocolate ganache, pour hot cream over chocolate chips and stir until the chocolate is melted and creamy.
- Pour the ganache evenly over the cooled chocolate chip dessert loaf, and top with flaked coconut, if desired.
- Slice and enjoy!
Want more decadent chocolate recipes?
- Tropical White Chocolate Candy Bites (pictured below) from (yours truly) Kudos Kitchen
These easy to make Tropical White Chocolate Candy Bites are the perfect thing to make and gift to someone who loves to indulge in a sweet little treat from time to time.
- Dark Chocolate Blueberry Clusters from The April Blake
- Peanut Butter Banana Chocolate Chip Cookies (pictured below) from (yours truly) Kudos Kitchen
If you love a cookie with a cake-like texture and crispy outer edges, then you’ll LOVE these Peanut Butter Banana Chocolate Chip Cookies!
- Chocolate Chip Cheesecake from Confessions of a Baking Queen
- White Chocolate Banana Walnut Cookies (pictured below) from (yours truly) Kudos Kitchen
Soft, plump, and tender, these White Chocolate Banana Walnut Cookies taste like a slice of fresh banana bread, only better!
- Chocolate Chip Dessert Loaf (pictured below) THIS IS THE PLACE
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s ultimate chocolate quick bread recipe.
- 1½ sticks butter softened
- 2 cups brown sugar packed
- 4 large eggs at room temperature
- 1½ teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1½ cups sweetened flaked coconut reserving 2 tablespoons for topping (if desired)
- 2½ cups semi-sweet chocolate chips divided
- 1 cup chopped pecans
- ¼ cup heavy cream
- baking spray
Preheat oven to 350-degrees
Prepare a loaf pan by spraying liberally with baking spray. Set aside.
In a large bowl, use a hand mixer to cream together the softened butter and the brown sugar.
Add the room temperature eggs, one at a time, to the butter/sugar mixture beating after each egg.
Scrape down the bowl with a spatula as needed.
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
Use a spatula or wooden spoon to stir half of the flour mixture into the butter/sugar mixture. Stir well.
Stir the remaining flour mixture into the butter/sugar mixture and stir until no more flour is visible. *Note – this is a heavy, dense dough.
Once thoroughly mixed stir in 1 cup of the chocolate chips, the flaked coconut (minus two tablespoons for topping, if desired), and the pecans.
Spoon the batter evenly into the prepared loaf pan and bake in a 350-degree preheated oven for approximately 60 minutes, or until a skewer or toothpick inserted into the middle of the cake comes out clean.
Remove the cake to a cooling rack for 10 minutes.
Turn the cake out of the pan and continue cooling the cake on the rack until completely cooled.
Place the remaining 1½ cups of chocolate chips into a small bowl.
Heat the heavy cream to just below boiling.
Pour the heavy cream over the chocolate chips and stir until the chocolate is completely melted and smooth.
Pour or spoon the chocolate ganache liberally over the cooled chocolate chip dessert loaf and top with additional flaked coconut if desired.
Slice, serve and enjoy!
Tools and equipment:
1 standard loaf pan (9″ x 5″ x 2″), 1 large bowl, 1 medium bowl, 1 small bowl,
whisk, spatula or wooden spoon, hand mixer, baking spray, cooling rack
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s recipe for Chocolate Chip Dessert Loaf as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!