Description
Cozy, moist, and delightfully nostalgic—this date nut bread is a timeless treat that brings all the comfort of a classic figgy pudding, but with a simpler, lighter twist. Made with naturally sweet dates and crunchy nuts, it skips the spices and sugar overload for a more subtle, balanced flavor. Want it extra moist? Try wrapping the loaf in buttered foil and steaming it to perfection. Bonus: For a fun vintage touch, you can even bake it in a 28-ounce can!
Ingredients
- 2 ½ cups chopped dates
- ¼ cup butter
- 1 cup boiling water
- ½ cup packed brown sugar
- 1 large egg
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup chopped walnuts
Instructions
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Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a 9×5-inch loaf pan.
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In a medium bowl, combine dates and butter. Pour boiling water over top and let stand until cool.
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Stir cooled date mixture to break up any clumps. Add brown sugar and egg; mix until well blended.
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Combine flour, baking soda, baking powder, and salt in a bowl. Stir flour mixture into date mixture until just blended. Stir in walnuts. Pour batter into the prepared pan.
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Bake in the preheated oven until a wooden pick inserted into the center comes out clean, about 50 minutes.
Notes
| 279 | Calories |
| 10g | Fat |
| 47g | Carbs |
| 4g | Protein |