Walnut Date Bread
A sweet combination of pitted, chopped dates and walnuts adds wonderful texture to this soft, homemade bread.
- 240 ml (1 cup) hot water
- 340 g (2¼ cup) dried dates, pitted, chopped
- 55 g (¼ cup) unsalted butter, cut into pieces
- 120 g (1 cup) whole wheat flour
- 125 g (1 cup) plain flour
- 150 g (¾ cup) caster sugar
- 125 g (1¼ cup) walnuts
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 2 large eggs
- ½ teaspoon vanilla essence
- Pour boiling water over dates and butter in a large mixing bowl. Let stand until cool, about 30 minutes.
- Heat oven to 160°C (325°F) with rack in middle position. Lightly coat a 23 cm x 13 cm (9-inch x 5-inch) loaf pan with cooking spray.
- Place flours, sugar, walnuts, baking powder, bicarbonate of soda, and salt into the container and secure lid.
- Select Low speed.
- Use the On/Off switch to quickly pulse 10 to 15 times. Transfer to a large-size mixing bowl.
- Whisk eggs and vanilla into the cooled date mixture, pour into dry ingredients and mix gently by hand to combine.
- Transfer mixture to prepared loaf pan, spreading evenly. Bake until a toothpick inserted into the center comes out clean, about 1 1/4 to 1 1/2 hours.
- Cool bread in pan on wire rack for 25 minutes, then turn out onto rack and cool completely.
Use kitchen scissors, dipped often in hot water, to coarsely chop dates.
Please refer to our
|Serving Size||1 slice|
|Amount Per Servings|