Michaela's Date Nut Bread
An old-fashioned date nut bread: dates simmered with butter and water, stirred into flour, sugar and walnuts, and baked in a loaf pan at 350°F for 1 hour.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family. The recipe is named for a member of our family.
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Michaela's Date Nut Bread is a classic: chopped dates are boiled with butter and water until soft, then stirred into the dry ingredients with plenty of chopped walnuts. As the recipe warns, the batter is very thick!
It bakes into a dense, moist, not-too-sweet loaf that is delicious sliced and spread with cream cheese.
Ingredients
Dates
- 1 cup cut-up dates
- 2 tablespoons butter
- 1 cup water
Dry ingredients
- 2 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped walnuts
Instructions
- Cook the dates. Boil the dates, butter and water for 5 minutes, or until the dates are soft.
- Heat the oven. Preheat the oven to 350°F and grease a loaf pan.
- Combine. Combine the dry ingredients in a medium bowl. Add the boiled date mixture and stir until moist. The batter is very thick!
- Bake. Pour into the greased loaf pan and bake for 1 hour at 350°F.
Tips
- Kitchen scissors dipped in hot water make quick work of cutting up sticky dates.
- Wrap the cooled loaf and let it sit overnight; it slices more neatly the next day.
More breads and rolls
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