Date Nut Bread
Tunisian Date Nut Bread is a rich, dark, nut bread packed with dates and in this case, toasted pecans. Walnuts may also be used. This recipe halves nicely. If you want a smaller loaf, halve all the ingredients and use an 8x4 inch loaf pan.
Servings 8
Cost 5
Ingredients
- ¾ cup boiling water
- 8 oz dates chopped (weigh)
- ¼ cup salted butter softened
- ¾ cup tightly packed dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 2 cups all-purpose flour 9 oz
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- 1 cup buttermilk room temperature
- 1 cup toasted and chopped walnuts or pecans
Instructions
- Preheat oven to 350 degrees F. Grease a 9x5 inch or an 8 ½ by 4 ½ inch loaf pan and line with a strip of parchment paper. Dust with flour and set aside.
- Combine the boiling water and the chopped dates and set aside for 15 minutes.
- In a mixing bowl using an electric mixer, beat the butter and sugar until well-blended. Add the vanilla and beat well, then add eggs, one at a time, beating just until blended.
- In a separate bowl, whisk the flour, soda, baking powder, salt and cinnamon together for 15 seconds. Add the flour and the buttermilk to the egg mixture alternately, stirring after each addition, until fully blended.
- Stir the dates and water into the batter, then stir in the nuts.
- Pour the batter into the prepared loaf pan and bake on the center rack for about 55 minutes or until a toothpick inserted comes out clean. Let cool in pan for about 15 minutes, then loosen sides and let cool completely.
