This isn’t much of a Father’s Day recipe. In fact, I made it for my mother. But oddly enough, Todd really liked it even though he’s not much of a quick bread person. Or a date person. Or a pecan person. Maybe he was just really hungry? I don’t know, but it was a surprise hit and I’m happy to have finally found a good date bread recipe.
The bread is very easy and can be made with just a couple of mixing bowls and a spoon. The combination of vanilla and pecans tastes great, and for a bread with only 1 tablespoon of butter, this one is very moist. It does get a lot of texture from the pecans and dates, though. So I wouldn’t recommend using any less than the full amount of dates and nuts.
- 1 cup pecans
- 3/4 cup good California dates
- 3/4 cup boiling water
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla
- 1 3/4 cup all-purpose flour (7.8 ounces)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup granulated sugar or evaporated cane juice crystals
- 1 large egg
- Spread the pecans on a baking sheet and toast at 350 degrees F for about 7 minutes. Let cool, and then chop.
- Reduce the heat of the oven to 325 degrees F. Grease and flour a standard size loaf pan – mine is about 8 1/2 by 4 1/2, but a slightly wider one would be okay too.
- Put the dates, boiling water and butter in a large mixing bowl and stir well. Stir in the vanilla.
- In a second bowl, thoroughly stir together your flour, baking powder, salt and sugar.
- With a spoon, gradually stir the flour mixture into the date mixture until it is well-mixed, but do be careful not to overbeat. Stir in the egg. When egg is incorporated, stir in the toasted pecans. Transfer to the loaf pan.
- Bake on center rack of oven at 325 F for 50 minutes to 1 hour. Mine took one hour, but if you use a wider loaf pan the bread might be done a little bit sooner. Let cool in pan for about half an hour, then turn from pan and let cool completely.