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Savory date and chorizo bread

savory date and chorizo loaf baked in mini loaf pans, with serrated knife to slice and serve

These savoury date and chorizo loaf cakes are a savoury quick breads. The batter is mixed using the two bowl mixing method, also called the muffin method.

savory date and chorizo loaf

You can bake the recipe in a 9×5″ loaf pan or split it into mini loaf pans to make  4 mini loaves. Up to you! In France, “un cake” is a French baking term, usually referring to any rectangular-shaped loaf cake, and “un cake salé” is a “salty” (read savory) loaf cake. I’ve been meaning to delve into the realm of the “cake salé” for some time, and this recipe is what I came up with. Dates and chorizo are excellent together as the dates are super sweet and quite soft while the chewy spanish chorizo is salty and a little spicy. This recipe is really easy to make and would be an excellent addition to a breakfast or brunch.

chorizo date loaf sliced with serrated knife to serve

Please note that if you want to bake this recipe in a standard 9×5″ loaf pan, you will have to adjust the baking time and increase it to at least 60 minutes or more.

Savory date and chorizo mini loaves

Course Appetizer
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 mini loaves
Author Janice

Ingredients

  • 150 grams pitted dates chopped
  • 200 grams all-purpose flour
  • 8 grams baking powder
  • 1/2 tsp Diamond Crystal fine kosher salt
  • freshly ground pepper
  • 3 large eggs room temperature
  • 150 mL milk (2 % fat)
  • 100 mL grapeseed oil
  • 150 grams spanish chorizo casing removed and chopped

Instructions

  • Preheat the oven to 350°F. Prepare the four mini loaf pans by pressing a small sheet of parchment into each so that the inside walls and bottom are all covered. Set aside on a baking sheet for later.
  • Combine the chopped dates with a couple spoonfulls of the measured flour. Toss them to coat, and make sure the bits of date aren’t stuck together. Set them aside.
  • Whisk the baking powder, salt, and freshly ground pepper into the rest of the flour. Set the dry ingredients aside.
  • In a medium bowl, whisk together the eggs and the milk until they are combined and a little frothy. Add the dry ingredients and whisk to combine.
  • Slowly drizzle the grapeseed oil into the batter while whisking constantly.
  • Switch to a wooden spoon and stir in the chopped chorizo and the prepared floured-dates (plus any flour at the bottom of the bowl).
  • Divide the batter evenly among the prepared loaf pans.
  • Bake them until the tops begin to turn golden and the loaves are set. This takes about 50 minutes because they pans are very full (but check them every 10 minutes as of the 30 minute mark to be sure). Let them cool completely before serving.
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!

This recipe is loosely adapted from the bacon and prune loaves recipe found in the Coffret Mini-cakes – 1 livre de 50 recettes + 4 mini-moules à cake.

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19 Responses to Savory date and chorizo bread

  1. S.V. January 16, 2012 at 4:28 AM #

    I love beets with goat cheese and I have yet to have a bacon wrapped date either! Hmm. This sounds amazing I love chorizo and savory bread is always a winner. The pictures look fantastic.

  2. Kiri W. January 16, 2012 at 6:09 PM #

    Wow, this sounds fantastic – I love dates,e specially with savory stuffings, and the loaf should work wonderfully with the chorizo. Great recipe, thank you!

  3. C&C Cakery January 18, 2012 at 4:16 AM #

    Beet salad is actually my go-to meal in a restaurant. Anything else is too heavy/greasy/buttery/meaty for me! This bread, though, is absolutely amazing. My husband actually turns his nose up at date and bacon now (what a snob), but I’m sure I can talk him into this bread. Thanks for sharing!

  4. mividaenundulce January 20, 2012 at 1:58 AM #

    This combination is so interesting. Bacon and prune is very common, but it’s not to see chorizo in recipes, and with dates…!!!
    Wonderful recipe, I bookmarked it as I have to make one.

  5. katieatthekitchendoor.com January 23, 2012 at 11:19 PM #

    What an interesting combination! Very creative. And I have to agree about the roasted beet and goat cheese combo… it’s delicious and classic and should never leave!

  6. Mayssam @ Will Travel for Food January 25, 2012 at 9:40 PM #

    What does BA know about food anyway, right? I have been served a bacon-wrapped date and frankly, it’s delicious! Your cake sounds delicious as well, bookmarking it! 🙂

  7. Amanda January 26, 2012 at 4:13 AM #

    These sound and look scrumptious! I agree with your thoughts on flavours that some people refer to as passe’- I too have never been served a bacon wrapped date in my life.

    If it tastes wonderful, why should we stop eating it in favour of ‘new’ flavours!

  8. Violet January 26, 2012 at 7:07 PM #

    Sounds amazing. One clarification, please: is the Spanish chorizo a hard pre-cooked variety? As opposed to a raw one?

    • Jan January 26, 2012 at 7:56 PM #

      Spanish chorizo is a cured meat, so you don’t have to cook it and it can be consumed as is. If you had the raw kind, I guess you could remove it from its casing and fry it up like ground meat. Then, cool the meat before adding it to the recipe. Hope that helps!

  9. Anonymous January 29, 2012 at 7:39 PM #

    Would these bake well if you don’t have mini loaf pans? Can I use regular loaf pans?

    • Jan January 31, 2012 at 11:32 AM #

      You can definitely bake this recipe in a standard 9×5 loaf pan. I’m not sure of the baking time, but it’d probably take an hour. Best to check it as it bakes to be sure.

  10. The Artful Diva May 1, 2012 at 11:45 AM #

    Where did you find the mini loaf pans? They would be perfect for my encaustic wax paints.

  11. C.Lem {www.creativeclementine.com} April 26, 2016 at 1:20 PM #

    I had an old roomie leave behind mini loaf pans. Score! I am hosting a belated Easter brunch and excited to try this out. 🙂

Trackbacks/Pingbacks

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