Date Loaf
Submitted by bakeforfun
Tender date loaf quick bread studded with plump dates and vanilla. This moist tea bread freezes wonderfully, slices like a dream, and tastes even better slathered with salted butter the next day.
YIELD
12 servingsPREP
25 minCOOK
45 minREADY
90 minPicture a tender-crumbed loaf that’s somewhere between banana bread and coffee cake, with sweet chunks of dates softened in boiling water until they’re practically melting into the batter.
This classic tea loaf is the kind of recipe British grandmothers pull out when company’s coming, because it bakes up reliably moist, slices without crumbling, and makes your kitchen smell like a cozy bakery on a rainy afternoon.
The secret is that quick soak in baking soda and boiling water, which plumps the dates and adds subtle caramel notes to every bite.
Serve it warm with butter that melts into the crevices, or toast yesterday’s slices for breakfast alongside strong tea or coffee.
Chef Tips
- Chop dates small (about ¼-inch pieces) so they distribute evenly and don’t sink to the bottom
- Let the date mixture cool completely before adding to the batter, or the heat will melt your butter and make the loaf dense
- Test doneness with a toothpick in the center; it should come out with just a few moist crumbs, not wet batter
- This loaf actually improves after a day, as the flavors meld and the texture becomes more tender
Ingredients
Directions
Sprinkle baking soda over dates, add boiling water, let stand for 10 minutes and then cool completely.
Cream butter and sugar. Add egg;beating well. Sift together flour and salt and add to the creamed mixture. Add vanilla and date mixture. Mix well.
Pour into a greased 9-in. x5-in. x3-in. loaf pan. Bake at 350℉ (180℃). for 40 to 45 minutes or until a toothpick comes out clean. Cool 10 minutes in the pan before moving to a wire rack to cool completely. This loaf is good served with a little butter spread on it.
I found other great recipes on:www. havefunbaking. com
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