—–Bread—– 1 package date-bread mix — 17 ozs.
1/4 cup unsweetened cocoa powder
1 1/4 cups milk
1 egg
—–Glaze—– 1 ounce semisweet chocolate
1 tablespoon butter or margarine
3/4 cup powdered sugar
tablespoon hot water Walnut and pecan halves — for garnish ven to 350 d rees F. read, combin date-bread mix and cocoa in a large bowl u y blended. S r in milk and egg until thoroughly combine er into a gr sed and floured 8 1/2 x 4 1/2-inch loaf pa o 55 minutes or until a wooden pick inserted in the cen clean.
Cool bread 10 minutes in the pan on a wire rack. Remove from pan and cool completely on rack. To make glaze, melt chocolate and butter, stirring constantly over very low heat, until smooth. Remove from heat. Stir in confectioners’ sugar until stiff. Stir in water until glaze is smooth and of spreading consistency. Smooth glaze over bread with walnut and pecan halves.