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Date Nut Bread

A delightful quick bread made with Medjool dates, crunchy pecans, and warm spices. Perfect for breakfast or as a sweet snack!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the bread
  • 1 cup Medjool dates, chopped Adds natural sweetness and moisture
  • 1 cup boiling water Rehydrates the dates
  • 1/2 cup butter, softened Provides richness
  • 1/2 cup granulated sugar Sweetens the bread
  • 1/2 cup brown sugar Adds depth of flavor
  • 1 large egg Binds the ingredients
  • 1 1/2 cups all-purpose flour Creates the structure
  • 1 teaspoon baking powder Acts as a leavening agent
  • 1/2 teaspoon coarse salt Enhances flavor
  • 1 teaspoon cinnamon Adds warmth
  • 1/2 cup pecans, chopped Adds crunch

Method
 

Preparation
  1. Preheat the oven to 350 degrees F.
  2. Line a 9x5 standard loaf pan with parchment paper, leaving overhang for removal.
  3. In a medium bowl, add the chopped dates and pour boiling water over them. Add the butter and set aside.
  4. In a large bowl, beat the granulated sugar, brown sugar, and egg with an electric mixer until light and well incorporated.
  5. In another bowl, whisk together the flour, baking powder, salt, and cinnamon.
Baking
  1. Add the dry mixture to the wet mixture, alternating with the date and water mixture.
  2. Gently fold in the pecans using a spatula until just combined.
  3. Transfer the batter into the prepared loaf pan.
  4. Bake for 45 to 55 minutes, or until a tester comes out clean.
Cooling
  1. Remove the loaf from the pan and place it on a cooling rack. Let rest for at least 15 minutes before slicing.

Notes

For the best results, avoid overmixing once the flour is added. Let the bread cool before slicing for better texture.