Description
Ten small slices of date-and-walnut quick bread from a 9-by-5-inch pan.
Ingredients
Scale
- 1 cup Pitted dates, chopped
- 3/4 cup Hot water
- 1 teaspoon Baking soda
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Ground cinnamon
- 1/2 teaspoon Fine salt
- 4 tablespoons Unsalted butter, melted and cooled
- 1/2 cup Light brown sugar
- 1 egg Large egg
- 3/4 cup Walnuts, chopped
Instructions
- Heat oven to 350°F and line a 9-by-5-inch loaf pan. Pour 3/4 cup hot water over 1 cup chopped pitted dates, stir in 1 tsp baking soda and let stand approximately ten minutes.
- Whisk 2 cups flour, 1 tsp baking powder, 1/2 tsp cinnamon and 1/2 tsp salt. In another bowl combine 4 tbsp cooled melted butter, 1/2 cup brown sugar and one egg; mix in the date-water mixture.
- Fold dry mixture into wet just until combined, then fold in 3/4 cup chopped walnuts. Scrape into pan and bake approximately 55–60 minutes until center is set and reaches 160°F for the egg-containing loaf.
- Cool in pan ten minutes, then on rack until fully cool, approximately eighty more. Cut ten small slices and document actual moist crumb and date distribution.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 90 minutes, included in the total.
Untested estimate: 55–60-minute bake and 90-minute cooling before neat slicing; preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 90 minutes
- Cook Time: 60 minutes
- Category: Breakfast
Nutrition
- Serving Size: One slice