Date Nut Chocolate Bread

Servings: 8

This is a so-called quick bread as baking soda, not yeast, does the leavening that yields a dense, sweet loaf for breakfast or dessert. Have all ingredients set out and ready to go before starting. Delish spread with whipped cream cheese.


  • 1 level cup pitted chopped dates
  • ¾ cup water
  • 1¾ cups all-purpose flour
  • 1 tablespoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) butter, room temp
  • 1 cup sugar
  • 2 eggs, room temp
  • ½ cup toasted pecans, chopped
  • ⅓ cup mini chocolate chips
  • Powdered sugar for sprinkling


  1. Preheat oven to 350°.
  2. Boil water; remove from heat; add dates to soak and cool 30 minutes.
  3. Sift flour with baking soda and salt into a medium bowl; set aside.
  4. In bowl of electric mixer, beat butter fluffy on medium speed.
  5. Gradually add sugar until mix is creamy and light 1-2 minutes.
  6. Beat in eggs, just to blend.
  7. Add the flour mixture alternately with the dates in water.
  8. Fold in the pecans and chocolate chips.
  9. Transfer batter to a 9 x 5-inch loaf pan coated with Teflon™ nonstick.
  10. Bake 50 minutes until tester in center comes out clean.
  11. Cool loaf on a wire rack 30-40 minutes.
  12. Turn out of pan.
  13. Sprinkle top of loaf with powdered sugar.
  14. Slice and serve.