Date And Walnut Loaf
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound pitted dates
- 1½teaspoons baking soda
- 1½cups boiling water
- 1½cups, plus 3 tablespoons, flour
- ¼teaspoon freshly grated nutmeg
- ¼teaspoon ground cinnamon
- ¼teaspoon ground allspice
- ¼teaspoon ground ginger
- 2tablespoons butter, at room temperature, plus butter for greasing a pan
- 1¼cups sugar
- 2small eggs, lightly beaten
- 1teaspoon pure vanilla extract
- 1½cups coarsely chopped or broken walnuts, preferably black walnuts although English walnuts may be used, preferably toasted (see note)
Nutritional analysis per serving (12 servings)
288 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 7 grams polyunsaturated fat; 45 grams carbohydrates; 3 grams dietary fiber; 40 grams sugars; 4 grams protein; 169 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees.
- Step 2
If the dates are not already chopped, chop them coarsely. There should be about two and one-half cups. Put the dates in a mixing bowl.
- Step 3
Combine the baking soda and boiling water. Blend. Pour the hot mixture over the dates.
- Step 4
Sift together the flour and spices and set aside.
- Step 5
Put the two tablespoons of butter and the sugar in the bowl of an electric mixer and blend. Beat in the eggs and vanilla.
- Step 6
Start beating on low speed while alternately adding the flour mixture and dates with their liquid. Add the walnuts and blend well.
- Step 7
Butter the inside of a standard size loaf pan measuring 9 by 5 by 2¾ inches. Pour in the batter and place in the oven. Bake about one hour and 10 minutes or until a straw or thin wooden skewer inserted in the center comes out clean.
- To toast the walnuts, preheat the oven to 350 degrees. Scatter the nuts over a baking sheet and bake until they are crisp and lightly brown, about 10 minutes.
Private Notes
Comments
I added about 1/2 tsp salt because I felt batter needed it to balance the sweetness.
Some minor changes yielded a gorgeous, darker loaf. Subbed light brown sugar for the white. Added a generous splash of dark rum and a pinch of salt. Used medjool dates because I had them on hand. Will make again.
Cover with buttered foil for a moist loaf
I followed this recipe exactly. Some salt would be welcome, but it is yummy. I made it in small foil loaf pans and gave them to neighbors. A nice addition to the Thanksgiving table.
Some minor changes yielded a gorgeous, darker loaf. Subbed light brown sugar for the white. Added a generous splash of dark rum and a pinch of salt. Used medjool dates because I had them on hand. Will make again.