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Date-Nut Bread
The secret to this incredibly moist loaf is soaking the dates in boiling water first, which softens the fruit and creates a rich, tender crumb. Packed with sweet dates and crunchy walnuts, this classic quick bread brings old-fashioned comfort to your morning coffee or afternoon tea. You'll love how easily the batter comes together in just a couple of bowls. Serve thick slices warm from the oven, or toast them the next day with a generous smear of cream cheese.
Equipment
- Oven
- Loaf Pan
Ingredients
- 1½ cups chopped pitted dates
- 6 tablespoons butter or margarine, cut into pieces
- 1 ¼ cups boiling water
- 2 cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, lightly beaten
- 1 cup walnuts (4 ounces), coarsely chopped
Instructions
- 1Place the chopped dates, butter, and boiling water in a medium bowl. Let the mixture sit until it cools completely. The hot water softens the dates and melts the butter for a smoother batter.
- 2Preheat the oven to 325°F and lightly grease a 9 by 5-inch metal loaf pan.
- 3Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Mix the lightly beaten egg into the cooled date mixture. Pour the wet ingredients into the dry ingredients, stirring just until the flour is moistened. Don't overmix, or the bread will become tough. Fold in the chopped walnuts.
- 4Transfer the batter to the prepared loaf pan and spread it into an even layer. Bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- 5Let the bread cool in the pan on a wire rack for 10 minutes. Turn the loaf out of the pan and let it cool completely on the rack.
Notes
- Serving: Enjoy thick slices plain, toasted with butter, or slathered with cream cheese.
- Storage: Keep the cooled loaf tightly wrapped at room temperature for up to 4 days, or freeze for up to 3 months.
- Tip: Make sure the date mixture is completely cool before adding the egg so it doesn't scramble.