Chocolate Date and Peanut Butter Swirl Loaf Cake

By: Bebe Carminito
This Snack Loaf combines 3 of my favorite ingredients; Rancho Meladuco Dates, Chocolate and Peanut Butter… It’s perfect for an afternoon snack with a cup of Tea, Coffee or I’ve even been known to eat this for breakfast. Also, the texture is sublime including a crispy crunchy top which trust me, you’ll want to do as it’s an option and plays beautifully against the delicate crumb with the sweetness of Dates and a ribbon of Peanut Butter running through it… Enjoy anytime of day…

Ingredients:

  • 1 1/4 cup or 160 G All Purpose Flour
  • 1/4 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/3 cup or 30 G Cocoa Powder
  • 1/2 teaspoon or 2 G Fine Sea Salt
  • 1/2 cup or 113 G Unsalted Butter Room Temperature
  • 1 1/2 cup or 308 G Packed Light Brown Sugar
  • 3 Eggs Room Temperature
  • 1 teaspoon Vanilla
  • 3/4 cup or 5.25 Oz. Whole Milk Room Temperature
  • 1/3 cup or 50 G Chopped 66% Chocolate
  • 1/2 cup or 270 G Chopped Rancho Meladuco Dates
  • 1 cup or 270 G Creamy Peanut Butter
  • 1-3 Tablespoons or 45 G Turbinado Sugar divided – optional for topping

Preheat oven to 350*. Grease and Line a standard 9×5 Loaf Pan with parchment leaving overhang for easy removal. In medium bowl sift your dries – Flour, Baking Powder, Baking Soda, Cocoa Powder And Salt. Set aside.

In the bowl of a stand mixer with paddle attachment, cream butter and brown sugar till fluffy about 3-4 minutes on medium speed. Scrape down sides of bowl.

In another bowl whisk together Eggs, Vanilla and Milk then add to butter & sugar mixture and beat till thoroughly combined about 2-3 minutes. Scrape down sides again. Slowly, on low speed add dry ingredients 1/2 C at a time till no Flour remains but don’t over mix. Fold in chopped dates and chopped chocolate. Spoon into prepped loaf pan and then top with peanut butter one T at a time. Take a skewer or butter knife and swirl the peanut butter through the batter. If desired, you can sprinkle on 1 T of Turbinado Sugar. Bake at 350* for about 1 hour and 20-25 minutes or until toothpick test is achieved and loaf has pulled away from sides of pan. At this point you can add the rest of the Turbinado Sugar. Cool loaf in pan for 15 minutes then remove with overhang. Cool completely before slicing, about 45 minutes.

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