mocha prune & pecan breakfast loaf
 
This loaf stays wonderously moist even after a few days wrapped up on the bench, though my favourite way to eat it involves a thick slice, toasted under the grill with a slab of melty butter on top. Of course. It's not quite sweet enough to be cake, not quite boring enough to be a bread. So, loaf. For breakfast. Or tea time. Or any time really.
Ingredients
  • 1 cup pitted prunes, chopped
  • ⅔ cup brown sugar
  • 60g butter
  • 250ml coffee (I used three shot of espresso, watered down to make 250ml)
  • ½ cup cocoa powder
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 1½ cups plain flour
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 egg
  • ¾ cup pecans, chopped
How to make it
  1. Pre-heat your oven to 150C (fan forced).
  2. Line a loaf tin with baking paper, cutting it a bit bigger so the edges overhang.
  3. Chop the prunes finely and then put them in a saucepan with the brown sugar, butter, coffee, cocoa powder and bicarbonate of soda. Cook over a medium heat, stirring frequently, until the cocoa powder and butter are fully dissolved into the coffee liquid.
  4. Bring the contents of the saucepan to the boil and then remove it from the heat, leaving it to cool for at least 10 minutes.
  5. Sift the plain flour, baking powder and spices into a bowl. Add the egg, chopped pecans and the cooled date mixture and fold together thoroughly, making sure there aren't any lumps of flour left.
  6. Pour the mixture into the prepared loaf tin and bake for 1 hour. Test with a skewer at this point to make sure it's baked through. A wooden skewer should come out clean, with only a couple of crumbs clinging to it - if not, leave it in for another 15 minutes or so.
  7. Turn the loaf out onto a wire rack to cool before eating it.
Recipe by onebitemore at https://onebitemore.com/2015/06/mocha-prune-pecan-breakfast-loaf/