Datenut Bread with Coffee & Pecans
It's been 10 years, and here we are again, enjoying a slice of date-nut bread together.
Maybe with a "schmear" of cream cheese, like a good Jewish girl....or toasted with a pat of butter.
Either way, my tried and true date-nut bread made with olive oil and orange zest and walnuts is just perfection.
But there might be an even better recipe, if that is possible! One that uses less sugar (only calls for 2 tablespoons, but I upped it a bit)....and instead of my recipe that soaks the dates in boiling water, this one soaks them in hot strong coffee.
That mixed with my homemade vanilla (Grey Goose vodka with some vanilla pods....stupid easy), this could be my new favorite date-nut recipe.
It comes from the beautiful cookbook Around the World in 80 Dishes by photographer and food maven David Loftus.
I received this book for my birthday from a friend, and it is quite lovely. It is available new in the UK only (but you can find it used on amazon). My book had metric measurements, so I adapted them to US cups and tablespoons for you.
Datenut Loaf w/ Coffee & Pecans:
1 cup pitted dates (I like Deglet Noor), chopped
1 cup (8 oz.) hot strong coffee
1 tsp baking soda
1 tsp vanilla
1/2 cup sugar (you can use less, but I like a sweeter date-nut loaf)
3 tbsp melted butter
1 1/4 cup flour
1/2 cup pecans, chopped
Sprinkle baking soda on the chopped dates and soak in the hot coffee to soften.
In another large bowl, mix the egg, vanilla, sugar and butter together. Add in the flour and nuts, then pour in the coffee soaked dates with the coffee. Mix until all ingredients are combined.
Pour into a parchment lined standard size loaf pan and bake in a preheated 350F oven for 55 minutes.
This could be my new favorite date-nut bread! (I wish they would bring Thomas' round date-nut loaf back, it was so good!).