1 3/4 c. all-purpose flour
1/2 c. cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. instant espresso powder
1 egg
1/4 c. unsalted butter, melted
1 c. buttermilk
1 c. sugar
2 tsp. vanilla
1/2 c. pecans, toasted and chopped
1/2 c. golden raisins

1. Preheat oven to 350 degrees. Grease a 9 x 5 x 3 inch loaf pan.

2. Combine flour, cocoa, baking soda and salt in a medium size bowl. Beat together esspresso powder, buttermilk, sugar and vanilla in a large bowl. Add dry ingredients; beat to combine. Fold in pecans and raisins. Spoon into prepared pan; smooth top.

3. Bake in preheated oven for 45-50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on rack for 10 minutes. Invert onto rack; turn top-side up. Cool completely before serving.