Date Nut Bread

When was the last time you made a really terrific date nut bread?  For me it has been ages and then it was from a boxed mix (blushes), probably Dromedary (do they even make that anymore.  I haven't even thought to look).

It was pure happenstance while perusing the Boston Globe's food section that I saw this recipe for Date Nut Bread.  I had some dates left over from an earlier enterprise (The Wedding Appetizers, see previous posts), and it was about time, I decided,  to try making date nut bread again.  The author  of the article persuaded me when she stated this is a family favorite, and I can, without hesitation, confirm that it is now a family favorite here as well.  This moist,  sweet ( from honey and brown sugar),  chewy (from the dates), crunchy (from the nuts) delectable bread is my go to date nut bread. 

Date Nut Bread

(From the Boston Globe)

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.
**Note:  My loaf was was not done at the end of 65 minutes.  I had to cover with aluminum foil and bake for another 12 minutes.  Even then I thought the loaf was still a little too moist, so I shut the oven off, left the aluminum tent on the loaf and let it sit in the cooling oven.  After about 20 minutes or so, I checked on it again, and the loaf was cooked perfectly.

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