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Vanilla chocolate nut loaf

Ratings: 5.0 / 5 FROM 1

Bite 9/6/2014

If you love a loaf full of flavour and different types of nuts then try this one. The recipe makes one large loaf. Makes at least 20 slices.

200 g	Butter, softened
1 cup	Vanilla sugar, I used Heilala
3	Eggs
1½ cups	Flour
3 tsp	Baking powder
½ tsp	Ground ginger
½ tsp	Ground cinnamon
½ tsp	Mixed spice
½ tsp	Ground cardamom
½ cup	Milk
1 tsp	Vanilla extract
1	Orange, grated zest
3 Tbsp	Grand Marnier
1 cup	Dates, coarsely chopped
¾ cup	Whole blanched almonds, coarsely chopped
¾ cup	Roasted hazelnuts, skins removed, coarsely chopped
1 cup	Pecans, coarsely chopped
1 cup	Milk chocolate, in bits, I used milk chocolate callets 34%

Heat the oven to 175C. Grease and line a large loaf tin, 28cm x 13cm, with baking paper.
Beat the butter and vanilla sugar together until light and fluffy. Add the eggs, one at a time, beating well between each addition.
Sift together the flour, baking powder and spices.
Mix together the milk, vanilla extract, orange zest and Grand Marnier.
In a bowl combine the dates, nuts and chocolate.
Fold sifted dry ingredients alternately with the milk mixture into the creamed mixture until combined. Fold in date mixture.
Spoon into the prepared tin, cover tin loosely with baking paper and foil and seal edges.
Place in the oven and bake for 30 minutes, then remove paper and foil. Bake for a further 25-30 minutes or until a skewer inserted in the centre comes out clean.
Cool in the tin before removing. Keep in an airtight container.