Crazy for Date Nut Bread
I love dried fruit. Figs, dates, apricots, you name it.
I especially love dates. When in Arizona, there is a road side stand close to the airport in Phoenix that sells dates the size of plums! I buy them whenever we are there.
When I was a kid, my mother always bought Thomas' Date Nut Bread (the same maker as the English muffins). We loved it with just a "schmeer" of cream cheese for breakfast.
I don't know if Thomas' makes date nut bread anymore, so I make my own. I made a loaf last night, and it's almost gone (of course....oink oink).
It's great with or without a schmeer!
This recipe is so simple. It was given to me and handwritten by a woman that I used to work with, so I can't give any cookbook credit!
Date Nut Bread: (it's REALLY a CAKE!!!)
~ 1 cup pitted dates, chopped (I love Medjool dates)
~ 3/4 cup of chopped walnuts
~ 3/4 cup of boiling water
~ 1/4 cup of olive oil + 2 tbsp
~ zest of an orange
~ 1 cup sugar
~ 2 eggs
~ tsp vanilla
~ 1 1/2 cup of flour
~ 1 1/2 tsp of baking soda
~ 1/2 tsp salt
Pour boiling water and oil over dates and walnuts in a bowl and let stand for 15 minutes. To this mixture add the rest of the ingredients.
Pour into a greased and floured loaf pan.
Bake 45-55 minutes at 350F degrees. Let cool before releasing from pan.
This is the last of the anemone flowers in our garden...........photo taken while enjoying a piece of date nut bread and a cup of afternoon coffee!
Sorry. Couldn't help it.
I would've ate a few bowls of that pasta also:)
Move over Choc-ful-0 nuts!!!
Denise in Las Vegas
It is as simple as waiting to eat it for at least one to two days after it's baked, It is sooo much more moist and luscious, and the caramel-like date flavor develops.
Just wrap in foil (refrigerate in summer) and bring to room temp.
I make this almost every week of my life, and I only cook it for 50 minutes. No convection oven just a regular oven