National Date Nut Bread Day is today. Enjoy a tasty bread for the holidays. It’s the perfect bread for the season. It contains nuts and sugar, but is not heavy on the sugar. Date nut bread is quite popular. You can make it yourself, or buy some at the bakery. We suggest a couple of loafs. In our house, a single loaf does not last long.
Date Walnut Bread is a very nice tea bread bursting with the flavor of sweet dates and crunchy walnuts. Jean Anderson states in her book ‘The American Century Cookbook’ that the first recipes for this bread began to appear in the 1920s, and it was so popular in the 1930s that it was used to make tea sandwiches. In fact, these tea sandwiches are so lovely you may want to try them; take two thinly sliced pieces of the bread, sandwich them together with a layer of cream cheese or butter, and then cut them into fingers, squares or triangles.
There is some question as to the correct date for this special day. A survey of the net, resulted in roughly half of the references for this day claiming it is on September 8th. In our survey, a very slight majority record this special day on December 8. We go with the majority for two reasons: First, it is the majority. Second, this day fits well in the holiday season. Date Nut Bread is popular for the holidays.
Here’s a little recipe to make your own:
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.
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 30 minutes).
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. Transfer this mixture to a large bowl and 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.
See below for ingredients and measurements!
Date and Walnut Bread:
1/2 cup (50 grams) walnuts, toasted and coarsely chopped
8 ounces (225 grams) dried pitted dates, coarsely chopped (about 1 1/3 cups)
1 teaspoon baking soda
1 cup (240 ml) boiling water
2 cups (260 grams) all-purpose flour
1/2 cup (110 grams) light brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (113 grams) cold unsalted butter, cut into pieces
1 large egg
1 teaspoon pure vanilla extract
Get your fill of Date Nut Bread today. After all, that’s what this day is for.
References:
Anderson, Jean. The American Century Cookbook. Clarkson/Potter Publishers. New York: 1997.
Cadogan, Mary. 101 Cakes and Cookies. Hylas Publishing. New York. 2003