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Chocolate Date Loaf II

Chocolate Date Loaf II

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
BEEKSMITH

BEEKSMITH

For chocolate lovers! This is a great bread - moist and rich. My mom served it at my bridal shower, and I now love making it for friends at the holidays.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 38.3g
  • 12%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Place dates in a small bowl with boiling water and baking soda. Let stand until cooled. Melt chocolate chips with margarine in a bowl over a pan of simmering water, or in the microwave. Stir frequently until smooth.
  2. In a medium bowl, beat egg and stir in sugar, salt and vanilla. Stir in the melted chocolate and date mixtures. Combine the flour and baking powder, and stir into the date mixture until just blended. Scrape into a greased 9x5 inch loaf pan. Let stand for 20 minutes while you preheat the oven to 350 degrees F (175 degrees C).
  3. Bake for 1 hour in the preheated oven, until a toothpick inserted into the crown of the loaf comes out clean. Cool for 10 minutes before removing from the pan. Wrap in aluminum foil, and refrigerate overnight, as the loaf will cut better on the second day.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Kelli Roberts
17

Kelli Roberts

12/19/2003

I made this as a thank you to an office mate. They loved it. He said at Thanksgiving it was the first thing to be eaten. I am making it for all of my Christmas baskets.

chellebelle
5

chellebelle

10/29/2006

This loaf uses a very unfamiliar preparation technique so I was concerned about my chances of success with it. It turned out just ok. My main criticism would be that isn't as moist as some loaves I've made and the top turns out flat and a little crunchy rather than rounded and moist the way a lot of fruit breads do. It is good and chocolatey. I tasted it as soon as it was completely cooled and it was pretty good, but even with tight wrapping it seemed dry the next day. The only modification I made to the recipe was to substitute dried montmorency cherries for the dates... I was actually looking for a recipe to use the cherries up when I came across this one. I also added 1/2 teaspoon of almond extract along with the vanilla. I still have no clue why the fruit is soaked with baking soda or why you leave it to stand 20 minutes before baking and I really don't know if those steps could be modified to the better.

FWHITMORE
4

FWHITMORE

3/23/2008

I followed the recipe exactly as is, and it was FABULOUS. Rich and chocolatey!!

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