Date Nut Bread- December 22

Date Nut Bread is a traditional dish eaten in Great Britain, Australia and New Zealand.
The first recipes published fordate nut bread are from the 1920s, but it is known that bread with fruits has been baked hundreds of years earlier.
The date nut bread has a slightly sweet taste, so it is especially suitable for neutral-flavor spreads like cheese or butter, or sweet like jam, chocolate and peanut butter.
A recipe for nuts and dates bread:

1/2 cup pitted dates, coarsely chopped
3/4 cup boiling / very hot water
1/4 cups plain flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon ground nutmeg (or cinnamon)
1/4 cup unsalted butter, at room temperature
1/2 cup light brown sugar
1/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup chopped pecans (or walnuts), plus 5-8 pecan halves

How to make: 
Preheat the oven to 350°F. Grease a deep elongated 9 x 5 x 3 inch loaf pan slightly and place the bottom baking paper.  
Soak the dates in very hot / boiling water in a bowl. Let it stand for at least 20 minutes. Then drain the water (leave the dates).   
In a large bowl, mix together the flour, baking powder, salt and nutmeg. Put on the side.   
In another bowl of electric mixer (or manual mixer), mix the butter and sugar cups. Add the must and vanilla extract. Gradually combine the flour mixture. Add the dates and nuts. Mix.   
Transfer the batter to a prepared pan. Sprinkle up nuts.  
Bake for 45 to 50 minutes, until a toothpick inserted into the center comes out almost clean.  
  Remove the pan from the oven to cool for 10 minutes. Then remove the bread from the pan and place to cool completely.  

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