This date-nut bread recipe originally came from the Culinary Arts Institute Encyclopedic Cookbook (1948). It is made with Medjool dates which are large, soft and rich in flavor. Although they have high sugar content they are also high in B-vitamins, iron and potassium. Even though it only contains 1-tablespoon of oil it is amazingly moist. This bread is dense and sweet and topped with a little cream cheese is perfect for breakfast or an afternoon treat. The flavor of this bread is even better the next day.
Grease the inside of an 8 1/2-inch by 4 1/2-inch loaf pan and line the bottom with wax paper. Preheat the oven to 325°F.
Servings 1 loaf
- 1 cup Medjool dates chopped (8-10 dates)
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 tablespoon Vegetable oil
- 2 cups sifted all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon optional
- 2/3 cup granulated sugar
- 1 large egg
- 1/2 cup pecans toasted and chopped
- To chop the dates, cut them in half and remove the pit. Sprinkle with a little flour to keep them from sticking together and chop into small pieces.
- Combine dates, boiling water, baking soda and oil in a medium bowl, cover and let cool.
- In a separate bowl, mix together the sifted flour, baking powder, salt and cinnamon. Set aside.
- Beat sugar and egg together and add to dates. Mix and then add dry ingredients and nuts and stir just until all dry ingredients are moistened. The best way to not over mix is to use a Danish dough whisk.
- Pour batter into greased loaf pan and let stand 20 minutes to rise. Bake in slow oven (325°F), 50 to 60 minutes or until cake tester comes out clean. Turn onto cake rack, remove wax paper and cool. This bread tastes even better the next day and freezes well. Enjoy!
Leave a Reply