NOTE: This recipe was originally posted in December of 2012 but I wanted to re-publish it for any of you who didn’t see it the first time. Happy baking and Happy Holidays! JGW
It was another snowy day up here on the mountain and Kim decided to make his fabulous Date Nut Bread. Oh my, I don’t need to tell you how wonderful the aromas were, filling the house as the storm swirled around us.
I knew you’d want to try it, so here’s the recipe:
DATE NUT BREAD
One 9X5 Loaf (Kim tripled this and made three)
1 1/2 C pitted dates
1 tsp baking soda
1 C boiling water
1 2/3 all purpose flour
1/2 tsp salt
1/2 tsp baking powder
2 large eggs
1/4 C melted butter
1 C brown sugar
1 tsp vanilla
2 C broken or rough chopped walnuts
Oven at 350 – rack in lower third
Butter and flour 9X5 loaf pan:
Cut dates in halves or thirds if large, you’ll want big pieces…
… put them in a bowl with the baking soda and pour in the boiling water:
In a large bowl whisk together the dry ingredients, flour, salt & baking powder.
Then in another large bowl whisk together the eggs, butter and vanilla till well mixed…
… and with a sturdy spoon stir the sugar into the egg mixture till well combined…
… making sure with finger tips there are no lumps but a smooth mix:
Chop the walnuts and set aside:
Add the flour to the mix…
… and stir till just mixed:
Finally fold in the nuts till well distributed:
Scoop the dough into the buttered and floured pan:
Bake for 45 minutes to an hour or so, turning pans back to front half way through the cooking time. Test with a tooth pick. If not quite done at an hour turn down oven to 325 till done.
Cool in pan for 10 minutes then release from pan and cool loaf on a wire rack for an hour before slicing:
This is a surprisingly flavorful bread with a tender interior and a perfect crunch on the outside. I think it would make a wonderful addition to any of your holiday festivities. If you do try it I hope you’ll write and tell me what you think.
Kim and I had ours with espresso, a warm fire in the wood heater and more snow on the way:
I just don’t think it can get any better than that.
And another tip: try it the next morning toasted. It’s divine.
Love to you all,