How to Make an Easy, Low Sugar Chocolate Date Bran Bread

This bread is low in refined sugar, reasonably "healthy," and really good! The bread incorporates a cup of chopped dates. The dates provide natural sweetening power as well as fiber, and eating dates may improve brain function. Wheat bran adds lots of additional fiber. And for a boost in antioxidants, the bread includes cocoa powder, cocoa nibbs, and dark chocolate mini-chips. If you don't have, can't find, or don't want to buy cocoa nibbs, just substitute more dark chocolate chips (no, they are not the same, but will be good!). How does the "healthy" bread taste? It's incredibly moist and delicious. The dates add a wonderful caramel-like flavor to the bread as well as sweetness and moisture. The cocoa nibbs provide a nice, subtle crunch as well as additional chocolate flavor. And the mini chips? They're just little nibbles of goodness throughout the bread. The bread is great for breakfast, with tea or coffee for a snack, or for a simple dessert. Enjoy!

How to Make an Easy, Low Sugar Chocolate Date Bran Bread

Low Sugar Chocolate Date Bran Bread -- Makes 1 Loaf

1 cup of chopped dates

1 cup of water

1 teaspoon of baking soda

1/2 cup of canola oil

2 large eggs

1/3 cup of sugar

1/4 cup of cocoa powder

1 cup of wheat bran

1 1/4 cup of all-purpose flour (I often use white whole-wheat flour for extra nutrition)

1/2 teaspoon of baking powder

1/4 teaspoon of salt

1/2 teaspoon of espresso powder

1/4 cup of cocoa nibbs (or just use extra chocolate chips)

1/4 cup of dark mini-chocolate chips

1-2 tablespoons of turbinado (raw) sugar (optional)

In a large, microwave-safe bowl, combine the dates and the water. Microwave the mixture until boiling, about 3 minutes. Stir in the baking soda. Let the mixture cool to room temperature, stirring it periodically to help break up the dates. Stir in the oil, the eggs, the sugar, the wheat bran, and the cocoa powder and let the mixture sit for at least an hour. Preheat the oven to 350 degrees and coat a 9 x 5-inch loaf pan with non-stick cooking spray. Stir the all-purpose flour, baking powder, salt, and espresso powder into the date mixture. Then fold in the cocoa nibs and mini-chocolate chips until combined. Pour the batter into the prepared pan, sprinkle the top of the loaf with the turbinado sugar, and bake the bread for about an hour. Let the bread cool in the pan for 10-15 minutes before removing it to cool completely.

How to Make an Easy, Low Sugar Chocolate Date Bran Bread