Date Nut Bread

It’s been a while since I’ve had date nut bread. Back in the ‘60s and ‘70s, I used to see loaves of date nut bread sold in stores, bakeries and farmer’s markets. Not so much today. I wonder why that is.

Anyway, I found a recipe and played with it a bit, until I got it the way I wanted it. One discovery: When it comes to the stirring together of the flour, sugar and date mixtures, it’s hard work. And perhaps that’s why you don’t see it being offered a lot.

It’s exhausting! Good, but tiring.

Ingredients

·         BOILING WATER, 1 cup

·         DATES, chopped, 8 ounces

·         BUTTER, 2 tablespoons

·         GRANULATED SUGAR, 1/2 cup

·         BROWN SUGAR, ¼ cup

·         EGG, 1 large

·         FLOUR, 2¼ cups, stir before measuring

·         BAKING POWDER, 1 tablespoon

·         SALT, ½ teaspoon

·         WALNUTS or PECANS, chopped, ½ cup

Directions

1.       Line the bottom and sides of a 9x5x3-inch loaf pan with parchment paper, cutting to fit.

2.       Pour boiling water over dates in a medium bowl; add butter and set aside.

3.       With an electric mixer, beat sugars and egg until light.

4.       In another bowl, combine the flour, baking powder, and salt. Add to the sugar mixture, alternating with the date and water mixture.

5.       Stir in the chopped nuts.

6.       Bake at 325° for 45 to 55 minutes, or until a wooden pick inserted in center comes out clean.

7.       Remove from the bread pan and let cool before slicing.