Chocolate-Date Bread
Yield
1 loafPrep
15 minCook
55 minReady
80 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Bread | |||
| 1 | package |
date bread mix
(17 ounces) |
* |
| ¼ | cup |
cocoa powder
unsweetened |
|
| 1 ¼ | cups |
milk
|
|
| 1 | each |
eggs
|
|
| Glaze | |||
| 1 | ounce |
semi-sweet chocolate
semi-sweet, null, null |
|
| 1 | tablespoon |
butter
or margarine |
|
| ¾ | cup |
powdered sugar
|
|
| 1 | tablespoon |
water
hot |
|
| 1 | x |
walnuts
and pecan halves , for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Bread | |||
| 1 | package |
date bread mix
(17 ounces) |
* |
| 59 | ml |
cocoa powder
unsweetened |
|
| 296 | ml |
milk
|
|
| 1 | each |
eggs
|
|
| Glaze | |||
| 28.9 | ml/g |
semi-sweet chocolate
semi-sweet, null, null |
|
| 15 | ml |
butter
or margarine |
|
| 177 | ml |
powdered sugar
|
|
| 15 | ml |
water
hot |
|
| 1 | x |
walnuts
and pecan halves , for garnish |
*
|
Directions
Heat oven to 350℉ (180℃).
Combine date-bread mix and cocoa in a large bowl and mix until blended.
Stir in milk and egg until thoroughly combined into a greased and floured 8½ x 8½-inch loaf pan for 55 minutes or until a wooden pick inserted in loaf comes out clean.
Cool bread 10 minutes in the pan on a wire rack.
Remove from pan and cool completely on rack.
To make glaze, melt chocolate and butter, stirring constantly over very low heat, until smooth.
Remove from heat. Stir in confectioners' sugar until stiff.
Stir in water until glaze is smooth and of spreading consistency.
Smooth glaze over bread with walnut and pecan halves.
