Classic Date Nut Bread
This is the date nut bread you remember from your child hood. Sweet, moist and full of dates and walnuts!!
My little trick for making this bread moist is to puree part of the date/water/baking soda mixture. It also adds to the dark color like the loaves we used to get at the supermarket.
You can puree the mixture a few ways:
- Using an immerssion blender, blend the mixture for a few pulses until some of the dates have been pureed but there are still noticeable pieces of dates. This is probably the easiest becaus you don’t have to dirty another bowl.
- Remove half of the mixture and puree in a food processor and add it to the batter with the un pureed half.
Pan Size
You can bake this in an 8″ x 4″ standard loaf pan wich will take about 50-60 minutes depending on your oven. I would start checking at 50 miniutes to avoid it from over baking and drying out.
My favorite pan to bake this in is The USA Pan Small Pullman Loaf Pan without the lid 9″ x 4″ x4″:
Classic Date Nut Bread
This is the date nut bread you remember from your child hood. Sweet, moist and full of dates and walnuts!!
Equipment
- 1 8" x 4" or 8 ½" x 4 ½" Loaf Pan
- Parchment Paper
Ingredients
- 1 ¼ Cup Coarsely Chopped Pitted Dates
- ¼ Teaspoon Baking Soda
- 180 ml Boiling Water ¾ Cup
- 57 Grams Unsalted Melted Butter
- 2 Tablespoons Vegetable Oil
- 100 Grams Granulated Sugar ½ Cup
- 50 Grams Brown Sugar ¼ Cup
- 2 Large Whole Eggs
- ½ Cup Coarsely Chopped Toasted Walnuts
- 180 Grams All Purpose Flour 1 ½ Cups
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Baking Powder
- ¼ Teaspoon Kosher Salt
Instructions
- Preheat your oven to 350°
- Butter the bottom and sides of an 8 ” x 4” loaf pan and line with parchment paper so it hangs over the long sides. This will assist you in removing the loaf when done,
- Place the chopped dates and ¼ teaspoon of baking soda in a bowl. Pour over the boiling water and set aside to cool to room temperature.
- In another larger bowl whisk together the melted butter, oil, granulated sugar and brown sugar until smooth.
- Whisk in each egg one at a time until smooth.
- Puree half the date/water/baking soda mixture. Add pureed half and the remaining dates and all the water and mix until combined.
- Add the toasted walnuts and mix until combined.
- Whisk together the flour, 1 teaspoon of baking soda, baking powder and salt. Add it to the wet ingredients and using aspatula fold the flour in until just combined.
- Pour the batter into the prepared pan.
- Bake for 50-60 minutes, or until a skewer inserted into the loaf comes out clean and the top springs back when gently pressed. Do not overbake or the bread will be dry. A few tiny crumbs on the skewer is ok.
- When done, place the pan on a cooling rack for 15 minutes.
- After cooling for 15 minutes, remove the loaf from the pan and place on the rack to cool completely.
