June 24, 2014


This recipe had me at hello! I was almost tempted to divide the recipe in half thinking that two loaves may be too much! BUT, I am SO glad I made the full recipe. Both loaves were gone in two days. The family is STILL talking about that delicious chocolate bread!

Miss M took one bite and said, "mmmmm...I love that touch of cinnamon!"
You will really enjoy this recipe!
It's perfect for taking to a friends house, welcoming a new neighbor,
or just making both for your family!
It was the perfect choice to welcome two of may favorite kiddos home!

1 ¾ cup sugar, divided
3 t. cinnamon, divided
1 cup vegetable oil
1 t. vanilla
3 large eggs, slightly beaten
½ t. salt
2 ½ cups flour
1/2 t. baking soda
1 ½ t. baking powder
1 large (5.9 ounces) package of chocolate instant pudding
1 ½ cups milk
1 cup chopped pecans
1 cup semi-sweet chocolate chips

 Preheat the oven to 325 degrees F. Grease two 9” x 5” loaf pans. Mix ¼ sugar and 1 t. cinnamon together in a small bowl and set aside. Sprinkle 1 T. of this mixture in the bottom of each loaf pan.

 In a large bowl, combine the remaining 1 ½ cups sugar with the remaining 2 t. cinnamon, oil, vanilla, eggs, salt, flour, baking soda and baking powder. Add the instant pudding mix and milk. Stir together until well combined. Add the pecans and chocolate chips. Divide the batter between the two loaf pans. Sprinkle the top of each with the remaining sugar-cinnamon mixture. Bake for 1 hour. Cool for 10 minutes. Remove from pans and cool before slicing!



  1. This is the exact recipe that is in a Southern cookbook I just bought while in Nashville. The cookbook said the nuts and chocolate chips are optional. No way I am leaving them out. This bread is in the oven as I write this. One taste the batter told me this is going to be a winning recipe. I've been baking for over 50 years and you can just tell by reading a recipe if it's going to be good or not. I can't wait to cut into this. This bread would freeze well, so don't hesitate making two loave.

  2. So I finally got to eat a piece of this bread and OMG, it is amazing. This recipe would be welcomed by any true Chocolate Lover. I did struggle to get the loaves out of the pans even though I generously greased and floured the pans. Next, AND OH THERE IS GOING TO BE A NEXT TIME, I will use parchment paper on the bottom to the pans and grease and flour that. You could also omit using the cinnamon sugar on the bottom and only sprinkle it on top the the batter. Love, Love, Love this recipe. I am an experienced baker and it takes a lot to impress me and this recipe did just that. Thank you so much for sharing this with us.

    1. Good Morning Bobbie....thank you so very much for sharing your experience with the bread....how lovely to have you leave your comments and the results. This is what my blog is all about...bring you the best recipes I have found and recommend them to others.....welcome to Estelle's and I hope you come back often. Wishing you a lovely June.


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