Quick Date Nut Bread (Date Nut Bread Loaf)
This quick and easy Date Nut Bread is delicious! It's packed with sweet dates and crunchy nuts, and it only takes 10 minutes to throw together. Fill your home with the delicious aroma of coffee, and enjoy an easy dessert for breakfast or a snack!
Servings 12 servings
Ingredients
- 2 ¼ Cups All-Purpose Flour
- 1 ½ Cup Chopped Deglet Noor Date
- 3 ½ Tbsp Unsalted Butter
- 1 Cup Brown Sugar
- 1 Cup Hot Espresso or Boiling Water
- 2 Eggs
- 1 Tsp Sea Salt
- 1 Tsp Vanilla Sugar or Vanilla Extract
- 1 Tsp Baking powder
- 1 Tsp Baking Soda
- 1 Tsp Vodka, Cognac or Brandy Optional
- 1 ¼ Cup Walnuts or Pecans
Instructions
- Set the oven rack to the 2nd position and preheat the oven to 350°F (180°C).
- Grease your 11*4 baking loaf pan (you can also use 9*5 baking loaf pan with the same amounts of ingredients) with butter or oil, or line it with parchment paper if you prefer, and set it aside.
- In a medium mixing bowl, whisk together brown sugar, chopped dates, baking soda, butter, salt, and espresso with a spatula until smooth and creamy, and let sit for 5-10 minutes (to soften dates and melt butter).
- Add the eggs and vanilla sugar, you can replace the vanilla sugar with vanilla extract as mentioned in the article (at this point you can add liquor to enhance the flavor molecules). Then add flour and baking powder, and mix gently until smooth. Add nut and mix(2-3 circular motions are enough).
- Pour the mixture into the pan and gently tap the pan on your work surface to ensure that the dates and nuts are evenly distributed throughout the bread.
- Bake your bread at 350°F (180°C) for 30-35 minutes, then at 300°F (150°C) for 20-25 minutes (you will need to test your bread with a toothpick after 45 minutes total baking time).
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then remove the bread from the pan and carefully place it on a wire rack to cool completely before slicing.
- Store Date Nut Bread in an airtight container at room temperature for 3 days or up to 1 week in the refrigerator.
