One of the cool things about rifling through a big bag o’ recipes and notes gathered by someone else is that you’re never quite certain exactly where they’ll lead.
I had a pound of dates I’d picked up for another use, but hadn’t gotten around to, then, I came across this recipe for date nut bread, which I, for one, have not had in years. I had the dates, and those pecans in the canister were not getting any fresher…
Why not try it?
Nice bread!
Especially, if I might suggest, sliced, lightly toasted, and with a decent schmear of chive cream cheese.
INGREDIENTS
Bread Pan Coating:
•1-1/2 tsp flour
•1-1/2 tsp vegetable oil
•1-1/2 tsp solid shortening
Bread:
•1 cup dates, cut (about 1/2 pound)
•2 tbsp butter
•3/4 cup sugar
•1 tsp salt
•1 tsp baking soda
•1 cup boiling water
•1 egg, beaten
•1-1/2 cup flour
•1 tsp baking powder
•1/2 cup pecan halves
Heat oven to 350º and place a large roasting pan, filled about half way with water (this is your bain-marie), on the center rack.
Make the bread pan coating by combining the flour, veggie oil, and solid shortening in a small bowl with a fork – don’t fret if there are a few lumps. Brush this mixture over the bottom and sides of a 9×5 inch bread pan.
Note: works better than cooking spray or simply buttering and then flouring the pan – your bread (or cake – but then double the amounts to one tablespoon each) will pop out of the most intricate baking pan with little fuss, and with no floury splotches.
Whisk the flour together with the baking powder in a bowl and set aside.
Pit the dates, cut into strips, and place in a large mixing bowl with the butter. Add the sugar, salt, and baking soda, then pour the boiling water over all, stir to combine, and set aside to cool completely.
Stir in the beaten egg, then the flour blend to make a stiff batter.
Add the nuts, then turn the batter into the prepared bread pan and place in the bain-marie.
Bake for 80 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean.
Remove from the oven, cool on a rack, then slice and serve as you will (I really think you should try that chive cream cheese – yum).