Chocolate Date Orange Pecan Loaf with Toffee Drizzle

• total time: 3 hours 30 minutes

Ingredients

For the Loaf:

1 ½ cups (225 g) pitted dates, chopped

1 cup (240 ml) boiling water

1 tsp baking soda

1 ½ cups (190 g) all-purpose flour

½ cup (45 g) cocoa powder

1 tsp baking powder

½ tsp salt

Zest of 1 large orange

½ cup (115 g) unsalted butter, softened

¾ cup (150 g) brown sugar

2 large eggs

1 tsp vanilla extract

½ cup (60 g) chopped pecans

For the Toffee Drizzle:

½ cup (100 g) brown sugar

¼ cup (60 g) unsalted butter

3 tbsp heavy cream

½ tsp vanilla extract

Directions

Preheat oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.

Pour boiling water over chopped dates, stir in baking soda, and let sit for 10 minutes to soften. Mash lightly.

In a bowl, whisk together flour, cocoa powder, baking powder, salt, and orange zest.

In a large bowl, cream butter and brown sugar until fluffy. Beat in eggs and vanilla extract, then fold in the date mixture.

Gradually mix in the dry ingredients until smooth. Fold in chopped pecans.

Pour batter into prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan, then transfer to a wire rack.

For the toffee drizzle, melt butter in a small saucepan over medium heat. Stir in brown sugar and cream, cook 2–3 minutes until smooth, then remove from heat and stir in vanilla. Drizzle over the cooled loaf.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes

Kcal: 410 kcal | Servings: 10 slices