Double Chocolate Pecan Bread


  • 30g of Ground Flaxseed + 175ml of Water
  • 60ml of Melted Coconut Oil (1/4 Cup)
  • 125ml of Maple Syrup (1/2 Cup)
  • 100g of Pecans (1 Cup)
  • 180g of Ground Almonds (1.5 Cups)
  • 25g of Cacao Powder (1/4 Cup)
  • 1 Teaspoon of Baking Powder
  • Pinch of Sea Salt
  • 90g of Dark Chocolate Chips (1/2 Cup)

Chocolate. Bread. Need I say more? This chocolate pecan bread is such a crowd pleaser. A gorgeous treat that can be enjoyed by itself or with loads of different toppings. My personal favourite is mashed banana, but it’s also amazing with almond butter- anything goes!


Start by mixing together the ground flaxseed and water, then set it aside to thicken for about 10 minutes, stirring every so often.

Preheat the oven to 180’C.

Add your pecans to your food processor and blend on high until the pecans are ground as small as you can get them.

Combine the ground almonds, ground pecans, cacao powder, baking powder and salt in a large bowl.

In another bowl, combine the flax mixture, melted coconut oil and maple syrup.

Add the dry ingredients into the wet and mix.

Mix in the chocolate chips and then pour the whole mixture into your greased or lined bread tin.

Bake at 180’C for about 40 minutes then let cool and serve.

17 Comments to Double Chocolate Pecan Bread

  1. Katherine says:

    Looks so pretty with the pecans down the center 😀

  2. Colette says:

    Sounds lovely. Would milled flaxseed or oat flour work in place of the ground almonds or is there any other alternative you would suggest??

  3. […] I want to run away forever with this double chocolate pecan bread. […]

  4. This looks so good! I have to try making it 🙂

  5. N says:

    Would oat flour work instead of almonds in this?

    • Indy Power says:

      I’ve never tried it, they have very different textures so I can’t really say but if you try it I’d love to know how it works out for you!

  6. Elaine says:

    Would it be possible to substitute the pecans? And if so what would you recommend?

    • Indy Power says:

      The pecans give this an amazing texture (when they’re ground they go really fluffy) so definitely use them if you can, if not walnuts are quite similar but I haven’t tried it for this recipe!x

  7. Petra says:

    That looks amazing! Would love to try this, do you think it is suitable to freeze cooled slices in ziplocbags like with bananabread?

  8. Petra says:

    That looks incredibly delicious! Would love to try this. Is it suitable for freezing it in batches like with bananabread?

  9. Mary says:

    I have now made this twice and it is absolutely amazing. It is my husband’s favourite. I keep directing all my friends to your site so they can make it too!

  10. Elaine says:

    Just made this substituting hazelnuts for the pecans! So yum!! This’ll be a regular ???????? Thank you!

  11. Marie Sheridan says:

    I found that this had started to burn even though I reduced the cooking time and turned my fan oven down to 170. Should i turn it down to 160 and how long should I bake it for? Thanks

    • Indy Power says:

      Instead of lowering the temperature more I would suggest covering it with tinfoil once it starts to brown which will prevent it from darkening further, then just continue baking until cooked through, hope it works out for you!x

  12. Sheila says:

    I made this yesterday and it’s amazing! Literally my favourite so far of your recipes that I’ve tried.

  13. Daniela Karlikova says:

    hi, what do you recommend instead of maple syrup?? i can not have it sweet 🙁

    • Indy Power says:

      You could try adding a few tablespoons of nut butter instead and then adjusting the wetness with a dash of almond milk, I haven’t tested the amount so can’t say for sure how it would turn out but I think it would work great if you experiment a little!x