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.