DATE NUT BREAD
One 9 × 5-inch loaf or four 5 ½ × 3-inch loaves
Choose relatively dry dates, rather than Medjools, which are too soft here.
Position a rack in the lower third of the oven. Preheat the oven to 350°F. Grease one 9 × 5-inch loaf pan or four 5 ½ × 3-inch loaf pans.
Cut into quarters (sixths if large) and place in a medium bowl:
- 1 ½ cups packed pitted dates
Stir in:
- 1 cup (235g) boiling water
- 1 teaspoon baking soda
Let stand until the mixture is lukewarm, about 20 minutes. Whisk together thoroughly in a medium bowl:
- 1 ⅔ cups (210g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
Whisk together in a large bowl:
- 2 large eggs
- 1 cup packed (230g) brown sugar
- ¼ cup (50g) vegetable oil
- 1 teaspoon vanilla
Stir in the cooled date mixture. Stir in the flour mixture just until blended. Fold in:
- 2 cups coarsely chopped toasted walnuts
Scrape the batter into the pan(s) and spread evenly. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes for small loaves, 55 to 65 minutes for the large loaf. Let cool in the pan(s) on a rack for 10 minutes, then turn out onto the rack to cool completely.