Learn how to make savoury date and chorizo bread, a quick savoury loaf that’s easy to prepare and strikes a delightful balance between salty and sweet.
These savoury date and chorizo loaves are made like other quick breads using the two-bowl or muffin mixing method: dry ingredients in one bowl, wet ingredients in another, then gently combined. The result is a tender, flavourful loaf with bits of sweet dates and chewy, spicy chorizo throughout.
You can bake this batter in a single 9×5″ loaf pan or divide it into four mini loaf pans. In France, such a rectangular savoury loaf is often called a “cake salé.” Dates bring soft sweetness while Spanish chorizo contributes salt and a touch of heat—together they make a satisfying option for breakfast, brunch, or as an appetizer.
Note: if you use a standard 9×5″ loaf pan, the bake time will be longer—plan for 45 to 60 minutes and check for doneness with a skewer or toothpick.
If you enjoy savoury loaf cakes, try other savoury baking recipes for more inspiration.
📖 Recipe
Savoury Date and Chorizo Bread
Ingredients
- 150 grams pitted dates, chopped
- 208 grams bleached all-purpose flour
- 10 mL baking powder
- 2.5 mL fine kosher salt
- 1.25 mL freshly ground black pepper
- 3 large eggs, room temperature
- 166 mL whole milk (3.25% fat)
- 125 mL canola oil (or other neutral oil)
- 150 grams Spanish chorizo, casing removed and chopped
Instructions
- Preheat the oven to 350°F (175°C). Prepare four mini loaf pans by pressing small sheets of parchment into each pan to line the sides and bottoms, then place them on a baking sheet.
- Toss the chopped dates with a couple of spoonfuls of the measured flour to coat them and prevent clumping. Set aside.
- Whisk the remaining flour with the baking powder, salt, and black pepper in a bowl and set aside.
- In a medium bowl, whisk the eggs and milk until combined and slightly frothy. Add the dry ingredients and whisk gently to combine.
- Slowly drizzle the oil into the batter while whisking continuously until incorporated.
- Switch to a wooden spoon and fold in the chopped chorizo and the floured dates, including any flour left in the date bowl.
- Divide the batter evenly among the prepared pans.
- Bake until the tops turn golden and the loaves are set—about 50 minutes for very full mini pans. Start checking after 30 minutes and then every 10 minutes until done. Allow to cool completely before slicing and serving.
Notes
Nutrition
This recipe is loosely adapted from a bacon and prune loaf in “Coffret Mini-cakes – 1 livre de 50 recettes + 4 mini-moules à cake.”