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
- 1 cup brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup milk
- 1 cup chopped pitted dates
- 1/2 cup chopped hazelnuts
- 1/4 cup heavy cream
- 3 tablespoons unsalted butter
Directions
Preheat oven to 350°F (175°C). 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 the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
Alternately fold the dry ingredients and milk into the wet ingredients, beginning and ending with the dry ingredients. Stir in the chopped dates and hazelnuts.
Pour the batter into the prepared pan and smooth the top.
Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool the loaf in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the toffee drizzle, combine brown sugar, heavy cream, butter, and salt in a small saucepan over medium heat.
Stir the mixture until smooth and slightly thickened, then remove from heat and stir in the vanilla.
Drizzle the toffee over the cooled loaf before serving.
Frequently Asked Questions
How should I properly store the Chocolate Hazelnut Date Loaf to keep it fresh?
Once completely cooled, wrap the Chocolate Hazelnut Date Loaf tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, you can freeze it—well-wrapped—for up to three months, ensuring the toffee drizzle is added only after thawing and reheating slightly.
Can I substitute the all-purpose flour in this loaf recipe?
While this recipe calls for 1 1/2 cups of all-purpose flour, you can often substitute a 1:1 gluten-free baking blend for a gluten-free version, though the texture might be slightly denser. Avoid using specialty flours like almond or coconut flour as they drastically change the liquid absorption needed for this bake.
What's the best way to serve this Chocolate Hazelnut Date Loaf with Toffee Drizzle?
This loaf is fantastic served slightly warm, which softens the chocolate and enhances the hazelnut flavor. For the best experience, consider slicing it and topping each serving with a light drizzle of the toffee sauce just before serving, perhaps alongside a dollop of vanilla bean ice cream or whipped cream.
