Date and Nut Bread
Description
A moist, naturally sweet loaf packed with soft dates and crunchy nuts. This easy date and nut bread is perfect for breakfast, afternoon tea, or a simple homemade snack.
Ingredients
Instructions
- Prepare the dates: Place the chopped dates in a bowl. Pour the boiling water over them, add the baking soda, and let them sit for 10 minutes. This softens the dates and helps create a moist loaf.
- Prepare the oven: Preheat your oven to 175°C (350°F). Grease a 9 × 5-inch loaf pan and line it with parchment paper.
- Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar: In a separate large bowl, beat the softened butter and brown sugar until light and creamy.
- Add the eggs: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine: Gradually add the dry ingredients to the butter mixture. Stir just until combined.
- Add dates and nuts: Fold in the softened dates along with any remaining liquid, followed by the chopped walnuts or pecans. Do not overmix the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack and let it cool completely before slicing.
Notes
- For extra flavor, lightly toast the nuts before adding them to the batter.
- You can substitute walnuts with pecans, almonds, or hazelnuts.
- Add a pinch of cinnamon for a warm, spiced flavor.
- Let the loaf cool completely before slicing so it holds together nicely.
Storage
Store the date and nut bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week or freeze individual slices for up to 3 months.
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