Some things are best left unimproved, simply because they're so good the way they are. This tried-and-true recipe is dense, moist, and rich-tasting, with lots of dates and nuts in every bite. Makes 10 servings.
Ingredients
- 4 tablespoons unsalted butter, cut into half-inch pieces
- 1 teaspoon baking soda
- 1 1/2 cups coarsely chopped,pitted dates (see note in step 1)
- 1 cup boiling water
- 1 large egg
- 2/3 cup buttermilk
- 1/3 cup sugar
- 1/3 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup chopped walnuts
Instructions
- Place the butter, baking soda, and dates in a medium-size bowl. Pour the boiling water over them and let the mixture stand for 30 minutes, stirring once or twice. (Tip: An easy way to "chop" sticky dates is to cut them with kitchen shears.)
- Line a 9- by 5-inch loaf pan with waxed or parchment paper (or grease and flour it), then set it aside. Heat the oven to 350ยบ.
- In a large bowl, combine the egg, buttermilk, sugar, brown sugar, and vanilla extract. Whisk to blend, then stir in the date mixture (after it has stood for the full 30 minutes).
- In another large bowl, whisk together the flour, baking powder, salt, cinnamon, and walnuts. Make a well in the dry mixture and add the date mixture. Stir the combined ingredients with a wooden spoon until evenly blended; do not beat.
- Scrape the batter into the prepared pan and smooth the top with a spoon. Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean, about 45 to 50 minutes.
- Remove the pan from the oven and put it on a cooling rack for about 15 minutes, then remove the loaf from the pan and place it on the rack to finish cooling. Makes 10 servings.
