Description
Follow this simple recipe to bake a classic, moist date nut bread loaf perfect for snacking or serving warm.
Ingredients
Scale
- 1 cup boiling water
- 1 cup pitted Medjool or regular dates, chopped
- 1 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a standard 9×5 inch loaf pan.
- Place the chopped dates in a heatproof bowl. Pour 1 cup of boiling water over the dates and stir in the baking soda. Let this mixture stand for 10 minutes.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the date mixture (including any remaining liquid) and the chopped nuts until they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan.
- Bake for 55 to 65 minutes, or until a wooden skewer inserted near the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- For extra moisture, you can substitute 1/2 cup of the boiling water with 1/2 cup of strong brewed coffee.
- Serve slices warm with butter or cream cheese.
- This bread freezes well once cooled; wrap tightly in plastic wrap and foil.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 305
- Sugar: 28
- Sodium: 180
- Fat: 13
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 2
- Protein: 5
- Cholesterol: 55