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Date Walnut
Bread: Preheat oven to 350 degrees F (180 degrees C) and place
rack in center of oven. Grease (or spray with a nonstick vegetable
spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.
Toast
the walnuts for about 8 - 10
minutes or until lightly browned and fragrant. Let cool and then chop
coarsely.
In a large bowl
mix the chopped dates with the baking soda and a pinch of salt (1/8
teaspoon). Pour 1 cup (240 ml) of very hot water over the dates, stir,
and leave to cool to room temperature (about 30 minutes).
In your
food processor place the flour, sugar, baking powder, salt and ground
cinnamon. Process to combine and then add the butter. Process until
the mixture resembles coarse breadcrumbs. Transfer this mixture to a
large bowl and then stir in the chopped
walnuts.
In a separate
bowl, whisk the egg with the vanilla extract.
Finally, fold the
flour mixture and beaten egg mixture into the cooled dates (with their
water). Stir until
combined. Scrape the
batter into the prepared pan and bake until the bread has risen and
a toothpick inserted in the center comes out clean, about 55 to 65
minutes. Place on a wire rack to cool and then remove the bread from
the pan. Well wrapped, this bread will keep for several days at room
temperature.
Makes one - 9 x 5
x 3 inch loaf
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