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Date Walnut Bread: Preheat oven to 350 degrees
F (180 degrees C) and place rack in center of oven. Grease (or spray with
a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.
Set aside.
Toast
the walnuts for about 8 - 10 minutes or until lightly browned and fragrant. Let cool and
then chop coarsely.
In a large bowl mix the chopped
dates with the baking soda and a pinch of salt (1/8 teaspoon). Pour 1 cup
(240 ml) of very hot water over the dates, stir, and leave to cool to room
temperature (about 1 hour).
In your food processor
place the flour, sugar, baking powder, salt and ground cinnamon. Process to
combine and then add the butter. Process until the mixture resembles coarse
breadcrumbs. Then stir in the chopped walnuts.
In a separate bowl, whisk the
egg with the vanilla extract.
Finally, fold the flour mixture
and beaten egg mixture into the cooled dates (with their water). Stir until combined.
Scrape the batter into the
prepared pan and bake until the bread has risen and a toothpick inserted in the
center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool
and then remove the bread from the pan. Well wrapped, this bread will keep for
several days at room temperature.
Makes one - 9 x 5 x 3 inch
loaf.
Source:
Anderson, Jean.
The American Century Cookbook. Clarkson/Potter Publishers. New York: 1997.
Cadogan, Mary. 101 Cakes and Cookies. Hylas Publishing. New
York. 2003.
Daly, Regan. In the Sweet Kitchen. Random
House Canada: 2000.
Rodmell, Jane. 'Best Summer Weekends Cookbook'.
Cottage Life Books. Toronto: 2004.
Waters, Alice. Chez Panisse
Fruit. Harper Collins Publishers. New York: 2002. |
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