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Date-Nut Bread
Chopped dates and butter steep in 1¼ cups of boiling water until the fruit swells and the fat melts, forming a naturally sweet, sticky base for the batter. Coarsely chopped walnuts add crunch throughout the dense crumb, which bakes up in about 2 hours and 15 minutes total. The loaf yields 16 slices — enough to serve a crowd or wrap individual portions for the week ahead. Day-old slices toast particularly well and take cream cheese without going soggy.
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.
Recipe Details
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