Date Nut Bread
Hi, I have tried this one and it is pretty good. Let me know how you like this one.
Makes one 9-inch loaf
As you chop the dates, watch for and remove pits and stems, which seem to adhere persistently even to pitted dates.
Ingredients
2 cups (10 ounces) unbleached all-purpose flour, plus more for dusting the pan
1 cup boiling water
1 teaspoon baking soda
2 cups (about 9 ounces) whole dates, pitted, chopped coarse
1 cup pecans or walnuts, chopped coarse
2/3 cup buttermilk
3/4 cup packed (5 1/4 ounces) dark brown sugar,
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1 large egg
1/2 teaspoon salt
1 teaspoon baking powder
Instructions
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
2. Stir together the water, baking soda, and dates in a medium bowl. Cover and set aside until the dates have softened and the water is lukewarm, about 30 minutes.
3. Meanwhile, spread the nuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside.
4. Stir the buttermilk and sugar together in a medium bowl. Add the melted butter and egg, and stir until combined. Stir in the date mixture until combined. In a separate medium bowl, whisk together the flour, salt, baking powder, and nuts. Stir the buttermilk mixture into the flour mixture with a rubber spatula until just moistened. Scrape the batter into the prepared pan and smooth the surface with the rubber spatula.
5. Bake until the loaf is dark brown and a skewer inserted in the center comes out clean, 55 to 60 minutes, rotating the pan halfway through baking. Cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least 1 hour before serving. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)
