Date & Nut Bread
Submitted by snowbabi
Old-fashioned date and nut quick bread with just 8 ingredients. Dates soaked in boiling water create a naturally sweet, dense loaf that slices like a dream. No mixer needed.
YIELD
1 loafPREP
10 minCOOK
60 minREADY
1 hrsThis is the date nut bread your great-aunt used to make. The one that came wrapped in wax paper and got sliced thin, maybe spread with a little cream cheese. It’s simple, old-fashioned, and absolutely reliable.
Chopped dates get hit with boiling water and baking soda to soften them, then everything else gets stirred in by hand. No mixer, no fuss, no complicated steps. Into a loaf pan and into the oven for an hour.
The result is a dense, sweet quick bread loaded with chewy date pieces and crunchy nuts in every slice.
Kitchen Tips
- Let the date and water mixture cool fully before adding the egg, or you’ll scramble it right in the bowl.
- A “moderate oven” in vintage recipe terms means around 350 to 375 degrees. Start at 350 and check at 50 minutes.
- This bread slices best the next day after it’s cooled completely and the crumb has firmed up.
- Spread slices with cream cheese for the classic pairing, or toast them lightly with butter.
Ingredients
Directions
Add soda and boiling water to dates.
Let stand and cool. Then mix with remaining ingredients.
Bake in moderate oven 1 hour. Bake in long loaf bread pan.
Note: No exact temperature given. Moderate oven is 350 to 400℉ (200℃).
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