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Date Nut Bread

Photo: Travis Rathbone
Prep time 20 mins
Stand time 15 mins
Bake time 1 hr
Yield Serves: 10

Ingredients

  • 1 cup chopped pitted dates
  • 1/2 cup strongly brewed hot coffee
  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 7 tablespoons unsalted butter, softened
  • 3/4 cup packed dark brown sugar
  • 1 cup unsweetened applesauce
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts, chopped

Nutrition Information

  • calories 327
  • fat 13 g
  • satfat 6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 6 g
  • carbohydrate 49 g
  • fiber 4 g
  • cholesterol 59 mg
  • iron 2 mg
  • sodium 183 mg
  • calcium 67 mg

How to Make It

  1. Preheat oven to 350ºF with a rack in middle. Grease a 9-by-5-inch loaf pan (preferably a light-colored metal pan). Place dates and coffee in a heatproof bowl, cover and let stand until dates are softened, about 15 minutes. Drain dates, reserving liquid, and let cool. Whisk flours, cinnamon, baking powder, baking soda and salt.

  2. Using an electric mixer on medium speed, beat butter and sugar, scraping down sides of bowl as needed, until light, about 3 minutes. Add applesauce, eggs, vanilla and reserved liquid from dates until well combined. (Don't worry if mixture looks curdled.) Reduce mixer speed to low and add flour mixture, dates and walnuts until just combined. Spread batter in prepared pan and bake until a cake tester inserted in center comes out with crumbs adhering to it, about 1 hour.

  3. Let cool slightly in pan on a wire rack for 10 minutes, then transfer to rack to cool completely. Cut bread into slices and serve. Wrap leftovers tightly and store at room temperature or freeze.