Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup chopped pitted dates
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
Directions
Preheat oven to 350°F (175°C) and grease and line a 9x5-inch loaf pan.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt; set aside.
In a large bowl, cream butter and brown sugar until light and fluffy; beat in eggs one at a time, then stir in vanilla extract.
Alternately fold in the dry ingredients and milk, beginning and ending with the dry ingredients; stir in chopped dates.
Pour half of the batter into the prepared pan.
In a small saucepan, melt butter with brown sugar, heavy cream, salt, and vanilla over medium heat until smooth to create the caramel.
Pour half of the caramel over the batter and use a skewer to swirl it through.
Repeat steps 5 and 7 with the remaining batter and caramel.
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and serve.
Frequently Asked Questions
How do I prevent my Chocolate Date Caramel Swirl Loaf from becoming dry after baking?
To ensure a moist loaf, be careful not to overmix the batter once the dry ingredients are added, as this develops too much gluten. Also, ensure your oven temperature is accurate at 350°F (175°C) and check for doneness around the 50-minute mark; a toothpick inserted in the center should have moist crumbs attached, not be completely clean.
Can I make this Chocolate Date Caramel Swirl Loaf ahead of time, and how should I store it?
Yes, this loaf keeps very well! Once completely cooled, wrap the Chocolate Date Caramel Swirl Loaf tightly in plastic wrap followed by aluminum foil to maintain freshness. It can be stored at room temperature for up to 3 days, or refrigerated for up to a week for best results.
What is the best way to substitute the butter in this loaf recipe for a dairy-free version?
For a dairy-free alternative, you can substitute the 1/2 cup of unsalted butter with an equal amount of vegan butter sticks or a neutral-flavored oil like refined coconut oil. If using oil, you may need to slightly reduce the liquid added later in the recipe to maintain the correct batter consistency.
