Description
Pioneer woman date nut bread melds nostalgic flavors from mid-century American kitchens with wholesome ingredients. Warm spices and sweet dates create a comforting quick bread perfect for sharing with loved ones.
Ingredients
Scale
- 1 cup (240 ml) Medjool dates, pitted and chopped
- 1 cup (120 g) walnuts, coarsely chopped
- 1 cup (120 g) all-purpose flour
- ½ cup (60 g) whole wheat flour
- ¾ cup (150 g) granulated sugar
- ¾ cup (180 ml) boiling water
- 3 tbsps (45 ml) vegetable shortening, solid
- 2 eggs, room temperature
- 1 ½ tsps (7.5 ml) baking soda
- ½ tsp (2.5 ml) salt
Instructions
- Preparation: Preheat the oven to 350°F (175°C) and generously grease an 8.5 x 4.5 x 3-inch loaf pan with butter or non-stick cooking spray.
- Date-Walnut Base: Combine chopped dates, walnuts, baking soda, and salt in a large mixing bowl. Pour boiling water over the ingredients, add vegetable shortening, and mix thoroughly. Let the mixture rest for 15 minutes to soften dates and develop rich flavors.
- Egg Mixture: Whisk eggs and sugar together until smooth and light, creating a fluffy base for the bread.
- Flour Integration: Fold whole wheat and all-purpose flours into the egg mixture, creating a dense batter with potential small lumps that contribute to the bread’s unique texture.
- Batter Fusion: Carefully blend the date-walnut mixture with the flour mixture, stirring gently to maintain the bread’s delicate structure. Transfer the batter to the prepared loaf pan, smoothing the surface evenly.
- Baking and Cooling: Bake for 40-50 minutes, checking doneness with a toothpick that should come out with minimal moist crumbs. After removing from the oven, let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Soften Dates Strategically: Let the date-water mixture rest for 15 minutes to enhance flavor complexity and ensure dates are perfectly tender.
- Prevent Overmixing: Stir batter gently to maintain bread’s light, delicate texture and avoid developing tough gluten strands.
- Check Moisture Carefully: Use the toothpick test to verify doneness, looking for minimal moist crumbs or a clean insert for perfect baking.
- Cool Completely: Allow bread to rest in pan for 10 minutes, then transfer to wire rack to prevent soggy bottom and maintain ideal bread structure.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 200
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg