Ingredients
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1 cup chopped dates (pitted)
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1 cup boiling water
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1 tsp baking soda
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1 ¾ cups all‑purpose flour
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½ tsp salt
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1 tsp baking powder
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½ cup unsalted butter, softened
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¾ cup brown sugar (packed)
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1 large egg
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½ cup buttermilk (or milk + 1 tsp lemon juice)
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1 tsp vanilla extract
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¾ cup chopped walnuts or pecans
Instructions
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Preheat oven to 350°F (175°C). Grease and line a 9×5‑inch loaf pan with parchment paper.
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In a bowl, combine chopped dates, baking soda, and boiling water. Let stand ~10 minutes to soften.
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Whisk together flour, salt, and baking powder in a separate bowl.
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In another bowl, beat butter and brown sugar until creamy. Add egg, then buttermilk and vanilla; mix until smooth.
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Stir in dry ingredients alternately with wet mixture until just combined, then fold in dates (with liquid) and chopped nuts.
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Pour batter into prepared pan and bake 50‑55 minutes or until a toothpick inserted in center comes out clean.
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Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
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For best texture, use Medjool dates for richer flavor.
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Avoid overmixing after adding flour, it keeps the loaf tender.
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Optional: sprinkle a little extra brown sugar on top before baking for a caramelized crust.
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Nut‑free version: omit nuts or substitute sunflower seeds.
- Prep Time: 15 minutes
- Cook Time: 50‑55 minutes
- Category: Bread / Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240 (approximate)
- Sugar: 22g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg