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Cranberry Date Quick Bread
Fresh cranberries bring a bright tartness to a classic date and nut quick bread. Boiling the dates in water creates a naturally sweet and tender base for the batter. Chopped pecans add a rich crunch that balances the soft crumb. Serve thick slices of this loaf for a cozy weekend breakfast or an afternoon snack with tea. The combination of tart berries and sweet dates makes it a perfect bake for the holiday season.
Ingredients
- 1 package (10 ounces) chopped dates (2 cups)
- 6 tablespoons butter
- 2 cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, lightly beaten
- 1½ cups fresh or frozen cranberries, coarsely chopped
- 1 cup pecans, coarsely chopped
Instructions
- 1Bring one cup of water to a boil in a medium saucepan over high heat. Take the pan off the heat and stir in the chopped dates and butter. Let the mixture sit for 30 minutes until it cools slightly.
- 2Preheat the oven to 325°F and grease a 9 by 5-inch loaf pan.
- 3Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Use a fork to stir the lightly beaten egg into the cooled date mixture.
- 4Pour the date mixture, chopped cranberries, and pecans into the dry ingredients. Stir everything together just until the batter is evenly moistened, being careful not to overmix. Transfer the batter into the greased loaf pan and spread it out in an even layer.
- 5Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan on a wire rack for 10 minutes.
- 6Turn the loaf out of the pan and let it cool completely on the wire rack.