Raspberry Almond Truffle Bread

Raspberry Almond Truffle Bread

1 cup chopped dates
1/2 cup water
1 3/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate almond butter
1/2 cup raspberry preserves
1 large egg
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup raspberries
1/2 cup dark chocolate chips
2 tablespoons slivered almonds

Heat oven to 375 degrees F. Coat a loaf pan with cooking spray and lightly dust with flour.

Bring dates and water to a boil in a small saucepan over medium heat; cook 2 minutes, or until dates are softened.

In a medium mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat almond butter, raspberry preserves and date mixture for 1 minute or until well combined. Beat in egg and vanilla until combined. Reduce mixer speed to low and gradually beat in flour mixture alternating with buttermilk until just combined. Stir together an additional tablespoon of flour and raspberries until well coated; stir raspberries into batter along with chocolate chips.

Smooth batter into pan; sprinkle with almonds and a few extra chocolate chips if desired. Bake 40-45 minutes or until well risen, fragrant, and golden brown around edges. Cool on a wire rack before slicing.

Makes 1 loaf