Sticky Date-Nut Bread


I have a love affair with dates.  My favorites, of course, are the ones I get in the Middle East, but there are some really good dates to be had that are grown in California.  I tasted some fantastic dates at the farmers market when I was in Sonoma County this summer.

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Now there is no need to do anything with these wonderful dates except eat them, I would never use them to cook anything with.  But, the ones I can get at my local grocery store are good, but not nearly as good; so they are fair game for cooking.

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So, in what feels like an homage to my Californian friends and relatives, I added some California red walnuts to the California dates.

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This is probably my favorite bread I have made so far. Even my daughter who does not like dates loved it.

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Sticky Date Nut Bread

From Food Network Magazine

1 1/2 cups chopped dates (Californian)

1 1/4 cups hot apple cider

1 1/2 cups flour

1/2 cup chopped toasted walnuts (Californian)

2 teaspoons baking powder

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 stick butter

3/4 cup light brown sugar

2 eggs (locally raised)

2 tablespoons molasses

1 teaspoon vanilla

Directions

Preheat the oven to 350F and line a 9-by-5-inch loaf pan with parchment paper, leaving an overhang on two sides; coat well with cooking spray.

Soak dates in hot apple cider for  20 minutes.

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Meanwhile, whisk flour, walnuts, baking powder, nutmeg and salt.

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Brown butter in a saucepan over medium heat, 5 minutes; let cool.  Then whisk with brown sugar, eggs, molasses and vanilla.

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Add the dates to the wet ingredients.

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Fold the wet ingredients into the dry ingredients.

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Pour batter into the prepared pan.  

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Bake 65 to 75 minutes, until a toothpick inserted into the center of the loaf comes out clean. Let cool 1 hour, then remove the loaf from the pan and transfer to a rack to cool completely.

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One Comment Add yours

  1. theKitchenLab! says:

    This looks incredible!

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