Favourite Date Nut Raisin Bread

The trick that makes this loaf better than most quick breads is pouring boiling water over the dates, walnuts, and raisins with the baking soda before doing anything else. That hot soak softens the dates until they nearly dissolve into the dough, while the baking soda gets a head start on its reaction. The result is a moist crumb with date flavor running all the way through, not just isolated pockets.

Using only egg whites instead of whole eggs is the other quiet choice that defines this bread. It gives the loaf a lighter, almost sponge-like quality, since you skip the richness of the yolks. The texture comes out closer to a traditional Boston brown bread than a heavy fruit cake, which is exactly why a slice works as well at breakfast as it does after dinner.

Kitchen Tips

• Use pitted Medjool or Deglet Noor dates. Cheap chopped dates from a tub work but lack the soft caramel flavor of whole dates.
• Cover the bowl after pouring the boiling water. Trapping the steam softens the fruit faster and more evenly.
• Toast the walnuts before chopping for deeper flavor. Five minutes in a dry skillet over medium heat is enough.
• Let the loaf cool completely before slicing. Hot quick breads tear under a knife and the crumb compacts into gummy slices.

Variations

• Add a teaspoon of cinnamon and a quarter teaspoon of nutmeg for a spiced fall loaf.
• Swap raisins for chopped dried cranberries or apricots for a different fruit profile.
• Stir in a tablespoon of orange zest for a brighter, more aromatic version that pairs with coffee.