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 chopped pecans
- 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 butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
Alternately fold the dry ingredients and milk into the wet ingredients, beginning and ending with the dry ingredients. Stir in chopped dates and pecans.
Pour 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.
For the sticky glaze, combine brown sugar, heavy cream, butter, and salt in a small saucepan over medium heat.
Stir the glaze mixture until smooth and thickened.
Remove the glaze from the heat, stir in vanilla extract, and drizzle over the warm loaf before serving.
Frequently Asked Questions
How should I store the Chocolate Pecan Date Loaf to keep the sticky glaze fresh?
Once completely cooled, wrap the Chocolate Pecan Date Loaf tightly in plastic wrap, followed by foil, to maintain moisture and prevent the sticky glaze from becoming hard. Store it at room temperature for up to 3 days, or refrigerate for up to a week for longer freshness.
Can I substitute the butter in this loaf recipe with oil for a moister result?
While this recipe calls for 1/2 cup of softened unsalted butter for structure, you can substitute it with 1/2 cup of a neutral oil like canola or vegetable oil. Be aware that omitting the creaming step with butter may result in a slightly denser texture, though still delicious.
What is the best way to ensure my Chocolate Pecan Date Loaf bakes evenly in 55 minutes?
For even baking at 350°F (175°C), ensure your 9x5-inch loaf pan is properly greased and lined as directed. If the top begins to brown too quickly before the center is set, loosely tent the loaf with foil for the last 15-20 minutes of the 55-minute bake time.
