Recently, someone on our floor at work went to a far off land and brought back a box of dates. (You’ll remember that the boxes of Turkish Delight are brought directly to my desk.) After watching them go untouched for a few days, I took it upon myself to bring them home for a baking project. The result was a date nut bread, which my boss told me it was “the best one she’d ever had”. The New York Times apparently agreed; the title of the recipe is “An Incredible Date Nut Bread”.
The recipe calls for pouring boiling water over baking soda, and then pouring the mixture onto the pile of chopped dates and raisins. When The Essential New York Times Cookbook editor Amanda Hesser found this recipe, she wrote food scientist Harold McGee to get his take. He replied: “My guess is that the baking soda step is a quick way of hydrating and softening the fruit, and probably turns the date bits into mush, which would help moisten the cake more than discrete pieces.” McGee also thought the baking soda would help make the cake brown, and indeed, as Hesser puts it, “the cake emerges from the oven dark and tawny.” And I can report that it smelled even better than it looked; at one point the scent of the loaf baking in the oven literally stopped me in my tracks.
Over Thanksgiving we had a visit with Sylvie and her wife Miriam at Mir’s parents place up in Maine. I had wanted to bring a loaf up as a thank you to our hosts but Syl is deathly allergic to walnuts. As it turns out, so are half of her in-laws, so I think I made the right move. But Mir’s mom said she loved date nut bread, so, using the rest of the purloined dates, I baked her a loaf and sent it to her for Chanukah. It was only after I took it out of the oven that I noticed the title of the December 1977 article from which the recipe came: “Food Gifts You Can Make at Home.”
Baking Notes: I’ve been experimenting with flours lately, and the loaf I sent to Mir’s parents was made with white whole wheat flour. I was a little nervous it would be too dry, but the feedback I’ve received has been very positive. The flour choice is entirely up to you.
An Incredible Date-Nut Bread
1 cup diced pitted dates
¾ cup raisins
¼ cup golden raisins
1 teaspoon baking soda
1 cup boiling water
8 Tablespoons (1 stick) unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
1 large egg
1 1/3 cup sifted all-purpose flour
¾ cup walnuts, broken into small pieces
- Heat the oven to 350 degrees. Butter a 9x5x3-inch loaf pan. Line the bottom with a rectangle of wax paper. Butter the rectangle and sprinkle with flour; shake out the excess flour.
- Put the dates and raisins in a medium bowl. Dissolve the baking soda in the boiling water and pour it over the date mixture.
- Cream together the butter and sugar in a large bowl. Beat in the vanilla and egg. Add the flour and mix well. Add the date mixture, including the liquid. Add the walnuts.
- Pour the mixture into the prepared pan and smooth the top. Place in the oven and bake for 50 to 70 minutes, or until the top of the cake is dark brown and a knife inserted in the center comes out clean. Let cool for about 3 to 5 minutes, then unmold onto a rack, remove the paper, and let cool.
Mac’s parents have pecan trees in their yard and sent us a pile of raw pecans, so I’m planning on “regifting” them as well, right back where they came from! I’m thinking some sort of roasted/sweet/salty treatment would work well. We’ll see.
And I’m a huge fan of White Whole Wheat flour. I substitute it for white flour in almost everything and haven’t noticed too much of a difference.
Would you believe that Syl suggested pecans as a replacement nut about 15 minutes ago? Would love to hear how it turns out.
I love breads that are “chock full” of texture and dried fruits. Thanks for the great recipe. This looks like a particularly good one. What about adding some ginger or cardamon?
Such a perfect use. Love this as an alternative to the usual Christmas cake that’s always loaded with such weird stuff. Inspired!
As a date lover, I’ve long searched for a date-nut bread that could improve on the one my grandmother makes. I’ve used the plumpest dates I can find and employed the baking soda trick, but still haven’t gotten exactly what I want. I’ll have to give this lovely loaf a try sometime!
Best of luck in your quest for the right loaf. I, literally, have two loaves in the oven right now. I’ve never doubled the recipe, but I wanted to make one for this weekend, and one to freeze. Here’s to hoping for successful baking.