Whole Wheat Date Nut Bread
Ingredients
- 2 cups chopped dates
- 2/3 cup firmly packed light brown sugar
- 4 tablespoons unsalted butter
at room temperature
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup hot brewed coffee
- 1 large egg
at room temperature
- 1 tablespoon brandy
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup coarsely chopped walnuts
Directions
- 1
Preheat oven to 350°F. Lightly grease an 8 1/2- X 4 1/2-inch loaf pan.
- 2
Place dates, sugar, butter, baking soda, and salt in a large bowl. Pour coffee into bowl and stir to combine. Cool mixture for 15 minutes.
- 3
Whisk together egg, brandy, and vanilla in a small bowl.
- 4
Whisk together flours and baking powder in a separate bowl.
- 5
Add egg mixture to date mixture and stir to combine. Add flour mixture and stir until dry ingredients are just moistened. Stir in walnuts.
- 6
Pour batter into prepared pan, spread evenly, and tap pan on the counter to settle batter.
- 7
Bake for 45 to 55 minutes, tenting the loaf with aluminum foil after 30 minutes.
- 8
Bread is done when a toothpick or cake tester inserted in the center comes out clean or an instant-read thermometer inserted in the center reads 200°F.
- 9
Cool bread in pan for 10 minutes. Remove bread from pan and cool completely on a wire rack.
- 10
Wrap bread airtight and store a room temperature for several days. You can freeze bread for longer storage.
Whole Wheat Date Nut Bread
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