A delicious, classic old-fashioned date nut bread, made with a touch of molasses for a wonderfully rich flavour. Enjoy with butter for a perfect snack any time of day!
1/2lb.pitted dried dates, cut in half or chopped finer, if you prefer
1teaspoonbaking soda
3/4cupsboiling water
1 1/2cupsall-purpose flour, measured with the spoon and level method
1teaspoonsbaking powder
1/2teaspoonfine salt, use a bit less if using salted butter
1/4cupbutter, at room temperature
1/2cup + 2 Tablespoonsbrown sugar, packed, light brown sugar recommended, though dark brown sugar will also work
1largeegg, at room temperature and beaten lightly with a fork
1/2teaspoonvanilla extract, or vanilla bean paste
1 1/2teaspoonsFancy molasses, *see Note 1 below
3/4cupswalnuts or pecans, chopped as coarsely or as finely as you prefer
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Instructions
An 8 1/2 x 4 1/2 inch metal loaf pan is recommended. If you only have a glass or ceramic loaf pan of the same size, reduce the oven temperature for baking by 25 degrees F. *See Note 2 below for information on using other pan sizes.
Preheat oven to 350F (regular bake setting/not fan assisted).
Grease the loaf pan lightly, then line it with parchment paper, covering the bottom and the long sides and extending over the edges a couple of inches, to use as handles to remove the loaves later.
Soak the dates: Add the chopped dates to a medium bowl. Pour boiling water over top and stir in baking soda. baking soda. Let stand for 10-15 minutes, to both soften the dates and allow the liquid to cool before adding to the batter..
Combine the dry ingredients: In a medium bowl, whisk together, the flour, baking powder and salt. Set aside.
Make the batter: In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar at medium speed, until light and fluffy, about 2 minutes. Add the lightly beaten egg, vanilla and molasses. Beat until well combined, scraping down the bowl as needed. (Do a quick check of the date mixture and make sure it isn't hot. A little warm is fine, but not hot, as you don't want to cook the egg in the batter.)
Add the date mixture together with any liquid in the bowl and mix in on low speed so it doesn't splash. Mix until combined. Add the flour mixture to the batter and mix in on low speed, mixing just until combined. Fold in the nuts, then pour the batter into the prepared loaf pan. Smooth the top of the batter.
Bake the loaf in the preheated 350F oven for 50-75 minutes, or until a tester inserted in the centre of the loaf comes out clean. **Note that baking times will vary, depending on the oven and the weight and colour of the baking pan used. Check regularly after about 45 minutes of baking and start testing when it looks like it is nearing done. If the loaf is not quite baked through but looks at risk of over-browning, loosely lay a sheet of aluminum foil over the top of the loaf to prevent further browning.
Remove the loaf from the oven and allow to cool in the pan for about 10 minutes, then lift out of the pan and remove to a wire rack, carefully removing the parchment paper. Allow to cool almost completely before slicing.
Notes
1. Fancy molasses is recommended for the best flavour, though Cooking molasses will technically work, but will produce a bolder molasses flavour. I don't recommend Blackstrap molasses. If you like a darker, more molasses-forward date loaf, you can double the molasses, without the need to change anything else.2. I have not tested this recipe in a 9x5 loaf pan. As this is a smaller loaf, I fear it will get lost in the larger pan. Larger pans may also cause issues with proper rising (may not rise well or may fall after baking) and the baking times/oven temperature listed may not work for a larger loaf. I highly recommend using the pan size specified, for best results. 3. Date Nut Bread can be stored well wrapped at room temperature for 2-3 days, or can be kept well wrapped in the fridge for 5-7 days. You can also freeze for up to 3 months.Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You will also find Step-by-Step photos there, as well.Note: This recipe was updated to make one loaf instead of two. The recipe itself remains the same and if you want two loaves, simply use the "2X" button at the top of this Recipe Card to double the recipe and make two.