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Date Nut Bread Recipe

This date nut bread mixes sweet dates and nutty crunch in a moist, tender loaf. This moist loaf is perfect for breakfast, snacks, or gifts. Additionally, among easy quick breads, it is quick to prepare and is full of flavor while being naturally sweet with no refined sugar!

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 12
Calories: 360 kcal
Best Season: Suitable throughout the year
Description

This date nut bread mixes sweet dates and nutty crunch in a moist, tender loaf. This moist loaf is perfect for breakfast, snacks, or gifts. Additionally, among easy quick breads, it is quick to prepare and is full of flavor while being naturally sweet with no refined sugar!

Ingredients
  • 2 cups Chopped pitted dates
  • 4 tbsp Unsalted Butter (Room temperature)
  • 1 tsp Baking Soda
  • 3/4 tsp Salt
  • 3/4 cup Brown sugar
  • 1 cup Hot coffee
  • 1 large Egg
  • 1 tsp Vanilla Extract
  • 1 tbsp Cognac (or Brandy)
  • 1/2 tsp Baking powder
  • 1 3/4 cups All Purpose Flour
  • 1 cup Chopped Walnuts
Instructions
  1. 1
    Preheat oven to 350. Lightly spray or butter your 9×5 loaf pan and, if desired, line it with a sling of parchment paper so you can remove the loaf easily for slicing.
  2. 2
    Put the dates, butter, baking soda, salt, and brown sugar in a mixing bowl.
  3. 3
    Cover with the hot coffee.
  4. 4
    Stir and let it sit for 15 minutes.
  5. 5
    Whisk in the egg, extract, brandy, and baking powder. Fold in the flour and mix well.
  6. 6
    Fold in the walnuts.
  7. 7
    Transfer to your loaf pan and spread out evenly.
  8. 8
    Bake for 45—55 minutes. I cover it with foil after 30 minutes to prevent the top from getting too brown. Bake until a toothpick inserted in the center comes out without wet batter on it. Moist crumbs are fine.
  9. 9
    Let it cool on a rack for 15 minutes, then remove it from the pan to cool completely before slicing.
  10. 10
    If you don't intend to eat right away, don't slice; just wrap the cooled bread in plastic and store it on the counter or in the fridge.
  11. 11
    To freeze, let cool completely, then wrap in plastic, and then in foil. Use within 3 months.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 360kcal
% Daily Value *
Total Fat 17g27%
Saturated Fat 4g20%
Trans Fat 1g
Cholesterol 26mg9%
Sodium 281mg12%
Potassium 319mg10%
Total Carbohydrate 49g17%
Dietary Fiber 4g16%
Sugars 29g
Protein 6g12%
Vitamin A 146 IU
Vitamin C 1 mg
Calcium 54 mg
Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • This loaf cake tastes best when completely cooled, or even chilled.   The moisture and texture improve upon sitting.
  • If you do not love the flavor of coffee, substitute very hot water. You can also use half coffee and half water.
  • Toast the walnuts inn a 350°F oven for 10-15 minutes for extra flavor.
  • Try adding some spice: cinnamon or ginger would be nice.
Read it online: https://therecipenook.com/recipe/date-nut-bread-recipe/