In a bowl mix the chopped dates with the baking soda and 1/8 teaspoon
salt. Pour 1 cup
(240 ml) of boiling water over the dates, stir, and leave to cool to room
temperature (about 30 minutes).
your oven to 350 degrees F (180 degrees C). Butter, or spray with a nonstick
vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Then line the
bottom of the pan with a piece of parchment paper.
walnuts on a baking sheet and bake
the walnuts for about 8 - 10 minutes
or until lightly brown and fragrant. Let cool and
then chop coarsely.
In your food processor
place the flour, sugar, baking powder, 1/4 teaspoon salt and ground cinnamon.
Process to combine and then add the butter. Process until the mixture resembles
coarse breadcrumbs. Transfer the flour mixture to a large bowl and stir in the
In a separate bowl, whisk the
egg with the vanilla extract.
Then add the beaten egg mixture
and the cooled dates (along with their water) to the flour mixture and stir just until combined.
Place the batter into
prepared pan, smoothing the top with the back of a spoon. Bake about 55 to 65 minutes
or until the bread is golden brown and set, and a toothpick inserted in
the center comes out just clean. Place on a wire rack to cool
and then remove the bread from the pan. This bread will keep for
several days at room temperature. It can also be frozen.
Makes one - 9 x 5
x 3 inch loaf
and Walnut Bread:
8 ounces (225 grams) dried
pitted dates, coarsely chopped (about 1 1/2 cups
firmly packed coarsely chopped dates)
teaspoon baking soda
1/8 teaspoon salt
(240 ml) boiling water
cup (50 grams)
cups (260 grams) all-purpose
1/2 cup (105 grams) firmly
packed light brown
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (113 grams) cold unsalted butter,
at room temperature