Ingredients
- 1 cup pitted dates, chopped
- 1/2 cup boiling water
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
- 1/4 cup brown sugar
- 2 tablespoons heavy cream
Directions
Preheat oven to 350°F (175°C) and grease and line a 9x5-inch loaf pan with parchment paper.
Soak chopped dates in boiling water for 10 minutes, then mash lightly.
In a large bowl, mix melted butter, brown sugar, eggs, and vanilla until smooth, then stir in the mashed dates.
In a separate bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
Gently fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
For the brown butter glaze, melt butter in a small saucepan over medium heat until golden brown and nutty.
Remove the brown butter from the heat and stir in brown sugar, heavy cream, and a pinch of salt until smooth.
Drizzle the glaze over the cooled loaf before slicing.
Frequently Asked Questions
How should I store this Chocolate Date Loaf to keep it fresh?
This Chocolate Date Loaf is best stored tightly wrapped in plastic wrap or aluminum foil at room temperature for up to 3 days. For longer storage, you can freeze the unfrosted loaf, wrapped well, for up to 3 months; thaw completely before adding the brown butter glaze.
Can I substitute the dates in this loaf recipe with another dried fruit?
While dates are key for moisture and flavor here, you can substitute them with an equal amount of finely chopped prunes or raisins. Remember to soak the substitute dried fruit in the 1/2 cup of boiling water for 10 minutes, just as the recipe directs for the dates.
What is the best way to ensure the Brown Butter Glaze sets nicely on the loaf?
To achieve the perfect glaze, ensure the loaf has cooled completely before drizzling the brown butter glaze over the top; applying it to a warm loaf will cause the glaze to fully absorb rather than set on the surface. Allow the glaze about 15-20 minutes to firm up slightly before slicing and serving.
