It wasn’t till the last 5 years or so, that I have really started to appreciate the Date. It all started when I had my first Bacon Wrapped Date. It was love at first bite. Then I made a Sticky Toffee Pudding with the all mighty date and LOVED it. Last month, I stuffed dates with cream cheese and walnuts, then again with blue cheese. Sooo good!
For about the last year, I would hear about this great date bread mix my friend use to make. The mix is evidently discontinued now, no longer to be found on the supermarket shelf, but still in the heart of my friend, co-worker, and official taste tester, Michelle. I vowed to make her a date bread from scratch, and have bookmarked a few recipes to try.
It’s sweet, chewy, crunchy, and absolutely delicious.
I’m glad I made it too!
Last Chance to enter my giveaway for Michael Chiarello’s new cookbook Bottega.
Date Nut Bread
(From The Boston Globe)
Found at Food for a Hungry Soul
1/2 cups chopped, pitted dates
1 cup boiling water
4 tablespoons unsalted butter, at room temperature, cut into small pieces
1/2 cup honey
1/2 cup light brown sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts
- Grease a 9″ x 5″ loaf pan and set aside. Preheat your oven to 325* Fahrenheit.
- Place your chopped dates in a large bowl and pour the hot water over the dates; let sit for 2 minutes.
- Add the butter, honey, and brown sugar, and mix gently until the butter is melted.
- Mix in the lightly beaten egg and the vanilla.
- In a separate, smaller bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the date mixture and stir until just blended.
- Mix in the walnuts.
- Pour the batter into the prepared loaf pan and place in the preheated oven.
- Bake at 325* Fahrenheit for about 65 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean.
- Allow the loaf to cool in the pan for 15 minutes and then remove from the pan to a cooling rack to finish cooling.