CookEatShare is also available in English
Cerrar

Receta Chocolate Chip Date Nut Loaf

click to rate
3 votos | 3650 views

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.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 30
Tags:

Ingredientes

Cost per serving $0.38 view details

Direcciones

  1. 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.)
  2. 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.)
  3. In large mixing bowl beat the butter, white and brown sugars together well. Add eggs and vanilla, mixing well.
  4. In separate bowl stir together flour, remaining 3/4 teaspoon baking soda and salt.
  5. 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.
  6. 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
  7. Push batter into prepared lined pans. Sprinkle top(s) evenly with reserved chocolate chips.
  8. 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.)
  9. Remove from oven and cool 5 minutes, then remove from pan to wire rack and cool completely.
  10. Yield: 60 ounces (makes 30 2-ounce servings baked as 2 loaves 8" x 4" x 2.5" or 15 jumbo muffin/cupcakes.)

Languages

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%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Evaluaciones

  • Bobby Lovera
    Chocolate chips and dates...Win!
    Yo he cocinado/probado esta receta

    Leave a review or comment