Dark Chocolate Date Loaf
Description
This recipe is an old one from Mom and since the girls love their dates, and of course chocolate, I knew it would be a hit. I cut it into slices and wrapped each separately for the freezer so that I’d have some easy, portable treats. Enjoy! **2025 – updated and jazzed up – what’s below is the new and improved recipe**
Ingredients
12 Medjool dates, pitted and chopped AND 1 t. baking soda AND 1 c. hot water
1/2 c. (100 g) sugar AND 1/2 c. (100 g) brown sugar
1/2 c. (113 g) butter, softened
1/4 c. (25 g) cocoa
2 eggs AND 1 t. vanilla
1 1/2 c. (188 g) flour AND 1/2 t. salt
3/4 c. dark chocolate chips – 1/2 cup for the batter, 1/4 cup to sprinkle on top before baking
Instructions
Place the dates, baking soda and hot water into a small bowl, stir well and set aside to cool for a bit while you prepare everything else. Preheat the oven to 350, lightly spray a 9 x 5 loaf pan, line it with parchment so there are 2 overlaying ‘handles’ and spray the parchment. Using your electric mixer, cream together both sugars and the butter and then add the cocoa and mix well. Add the eggs and vanilla and beat the mix again, scraping down the bowl as needed.
Add the flour and salt alternately with the date mixture, mixing well once everything is in. Stir in the half cup of dark chocolate chips.
Scrape the batter into your prepared loaf pan, smooth the top and scatter the remaining 1/4 cup of dark chocolate chips evenly over the top. Bake for about 55 minutes – 200 degrees is the perfect temperature to aim for as it’s difficult to make sure a toothpick comes out clean in the middle with the melted chocolate chips. Leave the loaf to rest in the pan for about 10 minutes before using the parchment to lift it out to a rack or cutting board to cool. Leave to cool completely before slicing and then serve or freeze as you wish!
- Category: Loaves, Freezes Well
Hi There – can i add chocolate chips to this (or is it overkill)?
Never hurts to try!