Description
Bake a classic, moist date nut bread loaf using simple ingredients. This recipe yields a tender, flavorful quick bread perfect for snacking or breakfast.
Ingredients
Scale
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 cup packed pitted dates, chopped
- 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 F (175 degrees C). Grease and flour a standard 9×5 inch loaf pan.
- Place the chopped dates in a bowl and pour the boiling water over them. Stir in the baking soda and let the mixture stand for 10 minutes. The dates will soften.
- 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 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 the softened date mixture and the chopped nuts into the batter until evenly distributed.
- Pour the batter into the prepared loaf pan.
- Bake for 55 to 65 minutes, or until a wooden skewer inserted into 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 half of the boiling water with strong brewed coffee.
- This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil.
- Serve slices warm with butter or cream cheese.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 305
- Sugar: 30
- Sodium: 180
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 2
- Protein: 5
- Cholesterol: 55