This is an Epicurious recipe. I have upped the date quotient by adding an additional cup of chopped dates to increase the date factor. It also has a nice lemony taste. It’s less molassesy like the one from the supermarket. I also don’t like walnuts, so I always use pecans when nuts are called for.
Bake time: large loaf pan 50 minutes total, 3 small loaf pans: 35 minutes total
6 ounces chopped pitted dates (about 1 heaping cup packed)
3/4 cup boiling water
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, room temperature
1 cup (packed) light brown sugar
1 large egg
3 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon zest
1 teaspoon vanilla
1 cup chopped pecans, toasted and rough chopped
1 cup dates, chopped (for adding in the end)
You can also guild the lily by sprinkling some additional roughly chopped pecans on the top.
Preheat oven to 350 degrees. Butter and flour 9 x 5 x 3-inch loaf pan.
Combine dates and 3/4 cup boiling water in medium bowl. Let stand until just cool, about 15 minutes.
Sift flour, baking soda, salt and cinnamon into small bowl.
Beat butter in stand mixer until smooth. Gradually beat in sugar, then egg, vanilla, lemon juice and lemon zest.
Mix in dry ingredients in 3 additions: flour, then date/water mixture, flour, date/water mixture, flour. Stir in pecans and extra dates.
Transfer batter to prepared pan.
Bake bread until tester inserted into center comes out clean, about 55 minutes. (200-205 degrees)
Let cool for 15 minutes. Cut around pan sides; turn bread out onto rack. Cool completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)
Let me know if the Sprout gives it a try!