Chocolate pecan date loaf
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick butter or margarine softened | |
| 1 | cup | Sugar |
| ¼ | cup | Unsweetened cocoa powder firmly packed |
| 2 | Eggs | |
| 1½ | cup | Flour |
| 2 | teaspoons | Cinnamon |
| 1 | teaspoon | Nutmeg; grated |
| ½ | teaspoon | Allspice; ground |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 1 | cup | Buttermilk |
| 6 | ounces | Semisweet chocolate chips |
| ½ | cup | Dates; chopped pitted |
| ½ | cup | Pecans; chopped |
Directions
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:25
1. Preheat oven to 350°F. Generously grease a 9 x 5 x 3-inch loaf pan.
2. In a medium bowl, beat together butter and sugar with an electric mixer on medium until light and fluffy, about 2 mins. Add cocoa and beat until well blended. Add eggs, one at a time, beating well after each addition.
3. Sift together flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Add to butter mixture alternately with buttermilk, beating just until blended. By hand, stir in chocolate chips, dates, and pecans. Turn into prepared pans.
4. Bake 55 to 60 mins, or until a cake tester inserted in center comes out clean. Let loaf cool 30 mins. Remove from pan, wrap immediately in plastic wrap, and refrigerate until chilled, at least 2 hours, before serving.
NOTES : This loaf is too moist that it will fall apart unless it is refrigerated until it is well chilled before cutting.