Date Nut Bread

No ratings yet

This Date Nut Bread is a dense, mildly sweet, deeply brown bread filled with walnuts and dates in the quick bread category which doesn't require yeast. It's interesting that this bread is a cousin to Boston Brown Bread. As well as being quick to make, this bread holds for days at room temperature and also freezes for a couple of months.

Prep Time30

Cook Time1 10

Total Time1 40

Course: Quick Bread

Cuisine: American

Keyword: date nut bread, Quick Bread

Servings: servings

Calories: 309kcal

Author: Helen S Fletcher

Equipment

9x5 loaf pan
4 - 15 ounce cans
Large pot with lid of steaming

Ingredients

1 cup all-purpose flour (140 grams)
1 cup whole wheat flour (140 grams)
1 cup cornmeal (165 grams)
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk (whole or low fat)
¾ cup dark molasses
½ cup dates, pitted (press into cup)
½ cup walnut halves

Instructions

If the dates are not pitted, slit them down the middle vertically and remove the seed.
Preheat the oven to 325°F. Line the bottom of the cans or pan with parchment paper. Spray well and set aside.
Combine the flours, cornmeal, baking soda, and salt in the bowl of a processor. Pulse several times to mix.
Add the buttermilk and molasses, processing briefly to mix completely.
Place the dates and walnut halve on top and pulse several times to cut. Do not over pulse as the pieces should stay fairly large for the best taste and texture.
Re-spray the cans or pan if needed. Fill the cans ⅔ full or pour all of the batter in loaf pan.
If baking, place the loaf pan on a rimmed baking sheet and bake for 60 to 70 minutes until a tester comes out clean.
If steaming, fill the cans, cover them tightly with foil and place them in a large pot. Pour several inches of water in and place a tight lid on the pot. Bring the water to a simmer and steam for about 60 to 70 minutes until a tester comes out clean.
In either case, let the bread cool for 10 to 15 minutes and turn out to cool completely on a rack.

Notes

While it does require a few ingredients not necessarily found in all pantries, this Date Nut

Bread is easy and quick to make either in the food processor, a mixer or with a whisk.

As a quick bread it is just that. Leavened by baking soda, there are basially two steps to mixing the bread. It doesn't get much easier than that.

Walnuts are the traditional nut in this bread as the Middle East and parts of Europe are replete with them. However, another nut can be substituted if desired - pecans coming to mind first. Use whole dates and walnut halves and process with a few pulses. Do not over process or they will become too small for taste and texture.

Get the batter into the containers as soon as it is mixed and into to oven or steamer.

The cans shown are from 15 ounces cans of fruit. Wash them well (I run them through the dish washer) and make sure they are completely dry.

The parchment paper round on the bottom of the cans or loaf pan will ensure the bread will pop out intact.

If steaming, be very careful when removing the cans from the steamer. If you have canning equipment, the tongs can be helpful here to lift the cans out. Cool them for 10 to 15 minutes and turn them out. Cool completely.

Nutrition