Walnut Date Bread
A sweet combination of pitted, chopped dates and walnuts adds wonderful texture to this soft, homemade bread.
- 240 ml (1 cup) hot water
- 340 g (2¼ cup) dried dates, pitted, chopped
- 55 g (¼ cup) unsalted butter, cut into pieces
- 120 g (1 cup) whole wheat flour
- 125 g (1 cup) plain flour
- 150 g (¾ cup) caster sugar
- 125 g (1¼ cup) walnuts
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 2 large eggs
- ½ teaspoon vanilla essence
- Pour boiling water over dates and butter in a large mixing bowl. Let stand until cool, about 30 minutes.
- Heat oven to 160°C (325°F) with rack in middle position. Lightly coat a 23 cm x 13 cm (9-inch x 5-inch) loaf pan with cooking spray.
- Place flours, sugar, walnuts, baking powder, bicarbonate of soda, and salt into the container and secure lid.
- Select Low speed.
- Use the On/Off switch to quickly pulse 10 to 15 times. Transfer to a large-size mixing bowl.
- Whisk eggs and vanilla into the cooled date mixture, pour into dry ingredients and mix gently by hand to combine.
- Transfer mixture to prepared loaf pan, spreading evenly. Bake until a toothpick inserted into the center comes out clean, about 1 1/4 to 1 1/2 hours.
- Cool bread in pan on wire rack for 25 minutes, then turn out onto rack and cool completely.
Use kitchen scissors, dipped often in hot water, to coarsely chop dates.
|Serving Size||1 slice|
|Amount Per Servings|