Chocolate Date Nut Bread Recipe Recipe

Name: Chocolate Date Nut Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. boiling water; 1 c. pitted dates, sliced; 16 ounce. chocolate chips; 4 tbsp. butter; 1 egg; 3/4 c. lowfat milk; 1 c. almonds, coarsely minced; 1 teaspoon vanilla; 1/4 c. molasses; 2 1/2 c. flour; 1 1/2 teaspoon salt; 1 teaspoon baking pwdr; 1 teaspoon baking soda

Servings: persons

3/4 c. boiling water
1 c. pitted dates, sliced
16 ounce. chocolate chips
4 tbsp. butter
1 egg
3/4 c. lowfat milk
1 c. almonds, coarsely minced
1 teaspoon vanilla
1/4 c. molasses
2 1/2 c. flour
1 1/2 teaspoon salt
1 teaspoon baking pwdr
1 teaspoon baking soda

1
Preheat oven to 350 degrees.
2
Grease 9 x 5 inch loaf pan.
3
In small bowl, pour water over dates; set aside.
4
Heat chocolate over low heat with butter.
5
In small bowl, beat egg with lowfat milk, vanilla and molasses just till mixed.
6
In large bowl mix flour and remaining ingredients; add in dates and liquid, chocolate and lowfat milk mix, mix only till blended.
7
Put in pan.
8
Bake 1 hour and 10 min or possibly till toothpick inserted comes out clean.
9
Cold bread in pan 10 min on rack, remove from pan and finish cooling on wire rack.

2078

kcal

Calories

127

Fat

198

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 c. boiling water, 1 c. pitted dates, sliced, 16 ounce. chocolate chips, 4 tbsp. butter, and more.

Yes, Chocolate Date Nut Bread Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Date Nut Bread Recipe

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