Date Nut Bread – November 2018 Recipe

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Recipe Corner – Taste the South

Oven 325° 40 min – 1 hr

This month’s recipe comes from Melissa’s kitchen—and is something she makes every Fall season.  It’s a perfect companion at a fall harvest table, especially Thanksgiving.  The flavors of dates and coffee compliment and offset each other— sweet and bitter— so the bread lends itself with equal ease as a savory or sweet dish.  Pair it with turkey, a roast chicken, ham, or a bowl of bitter greens.  Or serve it as a tea or breakfast cake.  It’s fast to make, and stores well wrapped in aluminum foil or a plastic bag.  For a truly decadent treat, slather it with cream cheese while it’s still warm and wash it down a strong cup of java.  Heaven.

· 8 oz of dates, depitted
· 1 tsp baking soda
· 3 tbs butter
· 1 cup strong hot coffee
· 1 egg, beaten
· 1 ½ cups all purpose flour
· ¾ cup sugar
· 1 tsp baking powder
· ¼ tsp cloves
· ¼ tsp salt
· 1 tsp pure vanilla extract
· ½ cup chopped walnuts (optional)

Grease a 9 x 5 baking pan and set aside.  Preheat the oven to 325°.  Cut the dates into thirds.  Place them into a medium sized bowl and add the baking soda, butter and hot coffee.  Stir.  Add the beaten egg.  Sift the flour, sugar, baking powder, cloves, and salt into a large bowl.  Add the date mixture, vanilla, and nuts if using.  Stir just until everything is combined.  Do not over mix.  Pour into the prepared pan and bake until set, 40 minutes to 1 hour.

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