- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
80 minutes
Prep: 15 minutes
Cook: 55 minutes
203 calories per serving view nutrition facts
1 loaf
suggest servings
Be the first to add a photo of this recipe!
| Bread | |||
| 1 | package | date bread mix | (17 ounces) |
| 1/4 | cup | cocoa powder | unsweetened |
| 1 1/4 | cups | milk | |
| 1 | each | egg | |
| Glaze | |||
| 1 | ounce | chocolate (semi-sweet) | semi-sweet |
| 1 | tablespoon | butter | or margarine |
| 3/4 | cup | powdered sugar | |
| 1 | tablespoon | water | hot |
| 1 | x | walnuts | and pecan halves , for garnish |
Heat oven to 350 degrees F.
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 8 1/2 x 4 1/2-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.
| % Daily Value* | |
| Total Fat 8.0g | 12% |
| Saturated Fat 4.0g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 69mg | 3% |
| Total Carbohydrate 32.0g | 11% |
| Dietary Fiber 2.0g | 8% |
| Sugars 29.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 6% | Vitamin C | 0% | |
| Calcium | 10% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
Gregor Johann Mendel (1822-1884) was an Austrian monk famous for his seminal work in genetics. He uncovered a series of...
I have been making this every year since the recipe came out in the magazine (2000 I think it was) and I get nothing but rave reviews. Every year my co workers ask me to make this, and I make it for every Christmas employee dinner. It is among the first to vanish.
A delightful gourmet recipe brought to you by Real Food Direct
