Date Bread (minus the nuts)

Nanny’s allergic to nuts and we couldn’t find a good date bread out there without them, so I found and tested a new recipe. It’s excellent; I found it on the Gourmet Magazine website.

Yum! It looked so weird and dark and rectangular when it came out of the oven, but it tasted perfect! Very moist – I made sure to make it a day ahead. Also, I took it out after 60 minutes and the toothpick came out clean and it had pulled away from the sides of the loaf pan. Once you take it out to cool, take it out of the pan after 10 min (still hot) to cool on a rack, then wrap it up in plastic wrap soon after to keep it moist.

I used dark brown sugar instead of light and one 8 oz bag of California pitted dates by Sunmaid. That was all Chris could find in the supermarket, and they worked just fine. Boy are they ugly. 🙂

Like They Serve in SoHo Date Nut Bread

3/4 cup boiling water
1 1/2 cups chopped dates
1 tablespoon butter
1/4 cup brown sugar
1/4 cup molasses
2 teaspoons vanilla
2 large eggs
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts (*of course I omitted this ingredient)

Heat oven to 350°F.

In a medium bowl, pour hot water over dates and butter. Stir and let the mix sit until lukewarm. In a food processor, puree 1/3 of the mix to make a paste. Stir it back into the bowl full of date mix. Add the brown sugar, molasses, vanilla, and eggs. Stir until combined.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Make a well in the center and pour in the date mixture. Mix. Pour the batter into a butter-greased loaf pan.

Bake for 60 minutes or so; loaf is done when the top has risen. Remove the bread from the oven and cool it on a rack for at least 30 minutes before serving.

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