Old Fashion Date Nut Bread
Full Of Walnuts or Pecans, and Dates. Flavored with Coffee and the Liquor of choice. Vodka, Brandy or Rum. We chose a Dark Rum. This bread is not only full of flavors but it’s also one of the most Moist Coffee Date Nut Breads I’ve had. Come grab a cup of coffee and let’s have some.
Ingredients
- 2 cups (227g) chopped dates
- 4 tablespoons (57g) softened butter
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2/3 to 3/4 cup (142g to 159g) light brown sugar or dark brown sugar, packed
- 1 cup (227g) strong brewed coffee, hot
- 1 large egg
- 1 teaspoon vanilla
- 1 tablespoon (14g) vodka or brandy, optional; to enhance flavor
- 1/2 teaspoon baking powder
- 1 3/4 cups (227.5g) Gold Medal flour
- 1 cup (113g) coarsely chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2 loafpan. Place the dates, butter, baking soda, salt, and brown sugar in a mixing bowl. Pour the hot coffee into the bowl, stirring to combine. Allow the mixture to cool for 15 minutes.
- Add the egg, vanilla, liquor, baking powder, and flour, beating gently until smooth. Stir in the nuts. Pour the batter into the pan, gently tapping the pan on the counter to settle the batter.
- Bake the bread for 45 to 55 minutes, tenting the loaf gently with foil after 30 minutes, to prevent over-browning. Remove the bread from the oven; a cake tester or toothpick inserted into the center should come out clean, and an instant-read thermometer should read about 200°F.
- After 10 minutes, gently turn the bread out of the pan onto a rack to cool. Cool completely before slicing. Wrap airtight, and store at room temperature for several days; freeze for longer storage.
Feel free to use a flavored coffee here; caramel or vanilla are both good choices.
What’s up with the vodka or brandy? Alcohol is a flavor enhancer, serving to disperse flavor molecules throughout the bread; leave it out if you like.
Why the range in sugar? Some people like sweeter breads; some, less so. Your choice.
Can you substitute boiling water for hot coffee? Well, if you’re thinking substitute because you don’t like the flavor of coffee, don’t worry; the bread doesn’t taste at all like coffee. If you can’t take coffee’s acidity or caffeine, though, then substituting water is fine. The bread may be slightly denser, due to the removal of coffee’s acidity, which reacts with baking soda to produce rise; counteract this by substituting 1 tablespoon lemon juice for 1 tablespoon of the water.
