Fresh out of the wooden box… another dessert. I went for this recipe this week based on simplicity. Also, I had all of the ingredients in the pantry and in the fridge. In other words, it’s a simple recipe to prepare on a weekday.
Two things in this recipe took me by surprise. First, all the prep for the bread is done in a single bowl. Dry and wet ingredients are often mixed separately before being combined. In this case, after hydrating the chopped dates, everything was thrown into the bowl. Second, the bread is cooked in two phases. The date bread is initially set to bake at 325°F for 40 minutes. The heat is then turned down to 275°F for an hour and 20 minutes.
I was yet again baffled by the copious amounts of sugar required in the recipe. But that in no way affected the end result. Myrtle got things just right. The slightly spongy and stickiness of date bread is quite satisfying. A slice of it is quite filling. It is perfect with a cup of coffee or tea.
- 1 ¾ cup of sugar
- 2 ¾ cups of flour
- 1 tbsp. of melted butter
- 2 tsp. of baking soda
- 1 tsp. of salt
- 1 tbsp. of vanilla
- 2 cuts of chopped dates
- 1 ½ cup of boiling water
- 1 egg
- 1 cup of chopped nuts (I used toasted walnuts)
- Chop dates and pour over boiling water over them. Let set until cool and muddy.
- Add all ingredients to the date mixture and pour into a greased loaf pan.
- Bake at 325°F for 40 minutes. Then Bake at 275°F for an hour and 20 minutes.
*Best if aged one day or more.