Date-Nut Bread
By America's Test KitchenPublished on August 22, 2007
Yield
Makes one 9-inch loaf
Ingredients
2 cups unbleached all-purpose flour (10 ounces/283 grams), plus more for dusting pan1 cup boiling water 1 teaspoon baking soda 2 cups whole dates (about 9 ounces/255 grams), pitted and chopped coarse1 cup pecans or walnuts (4 ounces/113 grams), chopped coarse⅔ cup buttermilk ¾ cup packed dark brown sugar (5 ¼ ounces/149 grams)6 tablespoons unsalted butter (¾ stick), melted and cooled1 large egg 1 teaspoon baking powder ¼ teaspoon salt
Before You Begin
As you chop the dates, watch for and remove pits and stems, which seem to adhere persistently even to pitted dates.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9 by 5-inch loaf pan; dust with flour, tapping out excess.
- Stir together water, baking soda, and dates in medium bowl; cover and set aside until dates have softened and water is lukewarm, about 30 minutes.
- Meanwhile, spread nuts on rimmed baking sheet and toast until fragrant, 5 to 10 minutes; set aside.
- Stir buttermilk and sugar together in medium bowl. Add melted butter and egg; stir until combined. Stir in date mixture until combined. In another medium bowl, whisk together flour, baking powder, salt, and nuts. Stir buttermilk mixture into flour mixture with rubber spatula until just moistened. Scrape batter into prepared pan and smooth surface with rubber spatula.
- Bake until loaf is dark brown and skewer inserted in center comes out clean, 55 to 60 minutes, rotating pan halfway through baking. Cool in pan for 10 minutes, then transfer to wire rack and cool at least 1 hour before serving. (Loaf can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)
Yield
Makes one 9-inch loafIngredients
2 cups unbleached all-purpose flour (10 ounces/283 grams), plus more for dusting pan
1 cup boiling water
1 teaspoon baking soda
2 cups whole dates (about 9 ounces/255 grams), pitted and chopped coarse
1 cup pecans or walnuts (4 ounces/113 grams), chopped coarse
⅔ cup buttermilk
¾ cup packed dark brown sugar (5 ¼ ounces/149 grams)
6 tablespoons unsalted butter (¾ stick), melted and cooled
1 large egg
1 teaspoon baking powder
¼ teaspoon salt
Ingredients
2 cups unbleached all-purpose flour (10 ounces/283 grams), plus more for dusting pan
1 cup boiling water
1 teaspoon baking soda
2 cups whole dates (about 9 ounces/255 grams), pitted and chopped coarse
1 cup pecans or walnuts (4 ounces/113 grams), chopped coarse
⅔ cup buttermilk
¾ cup packed dark brown sugar (5 ¼ ounces/149 grams)
6 tablespoons unsalted butter (¾ stick), melted and cooled
1 large egg
1 teaspoon baking powder
¼ teaspoon salt
Ingredients
2 cups unbleached all-purpose flour (10 ounces/283 grams), plus more for dusting pan
1 cup boiling water
1 teaspoon baking soda
2 cups whole dates (about 9 ounces/255 grams), pitted and chopped coarse
1 cup pecans or walnuts (4 ounces/113 grams), chopped coarse
⅔ cup buttermilk
¾ cup packed dark brown sugar (5 ¼ ounces/149 grams)
6 tablespoons unsalted butter (¾ stick), melted and cooled
1 large egg
1 teaspoon baking powder
¼ teaspoon salt
Before You Begin
As you chop the dates, watch for and remove pits and stems, which seem to adhere persistently even to pitted dates.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9 by 5-inch loaf pan; dust with flour, tapping out excess.
- Stir together water, baking soda, and dates in medium bowl; cover and set aside until dates have softened and water is lukewarm, about 30 minutes.
- Meanwhile, spread nuts on rimmed baking sheet and toast until fragrant, 5 to 10 minutes; set aside.
- Stir buttermilk and sugar together in medium bowl. Add melted butter and egg; stir until combined. Stir in date mixture until combined. In another medium bowl, whisk together flour, baking powder, salt, and nuts. Stir buttermilk mixture into flour mixture with rubber spatula until just moistened. Scrape batter into prepared pan and smooth surface with rubber spatula.
- Bake until loaf is dark brown and skewer inserted in center comes out clean, 55 to 60 minutes, rotating pan halfway through baking. Cool in pan for 10 minutes, then transfer to wire rack and cool at least 1 hour before serving. (Loaf can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)
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