Chocolate Chip Date Nut Loaf Recipe
In my upper tier of nut bread recipe FAVS, Chocolate Chip Date Nut Loaf is one I reserve for special occasions, usually during the Christmas season and wrapped as token gifts for others. Bake as large loaves to slice and share at holiday potlucks, or in mini-loaves or jumbo cupcakes for gifting. A distinct alternative to the typical fruit/nut breads and cakes we see this time of year.
Ingredients
- 8 to 10 ounces of chopped pitted dates (about 1 1/2 cups)
- 1 1/3 cups boiling water
- 1 1/2 teaspoons baking soda, divided
- 1 cup sugar
- 1/3 cup brown sugar
- 3/4 cup butter, softened (1 1/2 sticks)
- 2 large eggs
- 1 Tablespoon vanilla extract (that’s Tablespoon, not teaspoon)
- 2 2/3 cups all purpose flour
- 1/2 teaspoon salt
- 12-ounce package chocolate chips, divided
- 1 cup chopped walnuts or pecans
Directions
- Combine dates with boiling water in medium size bowl; stir in 3/4 teaspoon of the baking soda (mixture may foam up momentarily.) Cool to room temperature (date mixture should not be used until it cools or it will melt the butter and chocolate chips in batter.)
- Preheat oven to 325 degrees F. Line loaf pans with parchment paper, or line mini loaf or cupcake pans with commercial paper liners (see loaf sizes below.)
- In large mixing bowl beat the butter, white and brown sugars together well. Add eggs and vanilla, mixing well.
- In separate bowl stir together flour, remaining 3/4 teaspoon baking soda and salt.
- Add the cooled dates alternately with flour mixture in 3 or 4 additions to butter/sugar mixture incorporating after each addition, but don’t over-mix; batter will be thick.
- Measure out 1/2 cup of the chocolate chips and set aside; fold remaining 1 1/2 cups chips and the nuts to batter. just until incorporated
- Push batter into prepared lined pans. Sprinkle top(s) evenly with reserved chocolate chips.
- Bake large loaves about 50 minutes; mini loaves or jumbo cupcakes about 30-35. But don’t go by time, go by doneness: being careful not to touch the hot chocolate chips on top, touch for firmness and “spring” and toothpick-test through cake to make sure there’s no raw batter. Loaves will be a rich medium brown color (see photos.)
- Remove from oven and cool 5 minutes, then remove from pan to wire rack and cool completely.
- Yield: 60 ounces (makes 30 2-ounce servings baked as 2 loaves 8" x 4" x 2.5" or 15 jumbo muffin/cupcakes.)
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 30 servings | |
| Calories 218 | |
| Calories from Fat 84 | 39% |
| Total Fat 9.56g | 12% |
| Saturated Fat 5.24g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 149mg | 6% |
| Potassium 131mg | 4% |
| Total Carbs 30.98g | 8% |
| Dietary Fiber 1.4g | 5% |
| Sugars 20.68g | 14% |
| Protein 2.9g | 5% |
