Name: Date–Nut Bread (Reduced Sugar)
Total time: 3 h
Ingredients: 2 cups (11 ounces/312 grams) bread flour; 1½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup whole milk; 8 tablespoons unsalted butter , melted and cooled; 6 tablespoons (2⅓ ounces/66 grams) date sugar; 2 large eggs; 2 teaspoons vanilla extract; 6 ounces (170 grams) chopped dates (1 cup); 1 cup pecans or walnuts , toasted and chopped coarse

Why This Recipe Works

Our traditional recipe contained 34 grams of sugar in a single serving, so we hoped we could significantly reduce that number. Date sugar, which is made from dried, ground dates, dramatically improved the bread's flavor by ensuring date flavor in every bite. But it had disastrous effects on the bread's texture: Date sugar doesn't melt or dissolve but it does absorb quite a bit of liquid, so our bread turned out terribly dry and dense. Increasing the amount of milk alleviated some of the dryness. To improve the structure of the still-squat loaf, we turned our attention to creating more rise in the batter and developing a more open crumb. We tested different amounts and ratios of baking powder and baking soda, and found that both were necessary to create respectable height and a tender crumb. The texture was improving, but tasters still felt it could be better. Hoping to add structure, we decided to try bread flour in place of the all-purpose flour. This worked perfectly: The bread flour's higher protein content contributed more gluten and helped to create a heartier crumb. With our bread now sturdy enough to support a generous amount of chopped dates and pecans, all we needed was a bit of vanilla extract to round out the flavor.

Before You Begin

The test kitchen's preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, start checking for doneness 5 minutes earlier than advised in the recipe. Watch for pits and stems as you chop the dates.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Grease 8½ by 4½-inch loaf pan.

Whisk flour, baking powder, baking soda, and salt together in large bowl. In medium bowl, whisk milk, melted butter, date sugar, eggs, and vanilla until smooth, then stir in chopped dates. Fold milk mixture into flour mixture with rubber spatula until combined. Fold in pecans.

Scrape batter into prepared pan and smooth top. Bake until golden brown and toothpick inserted in center of loaf comes out with few moist crumbs attached, 55 minutes to 1 hour, rotating pan halfway through baking.

Let bread cool in pan for 10 minutes, then transfer to wire rack and let cool for at least 1½ hours before serving.