Recipe courtesy of Hawa Hassan
Date Bread
- Level: Easy
- Yield: One 9-by-5-inch loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 240
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 46
- Dietary Fiber
- 3
- Sugar
- 24
- Protein
- 4
- Cholesterol
- 31
- Sodium
- 192
- Total: 55 min
- Active: 15 min
Ingredients
12 Medjool dates, pitted and coarsely chopped
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/2 cup boiling water
1/4 cup granulated sugar
4 tablespoons unsalted butter, at room temperature
1 large egg
2 teaspoons pure vanilla extract (preferably from Madagascar or Comoros)
2 cups all-purpose flour
Directions
- Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray.
- Place the dates in a small bowl and sprinkle with the salt and baking soda. Pour the boiling water over the mixture and allow it to sit until it cools.
- Meanwhile, in the bowl of a mixer fitted with the whisk attachment or in a large bowl using a handheld mixer (or a whisk and a lot of elbow grease), beat the sugar and butter until creamy. Add the egg and vanilla and beat until well combined, about 1 minute. Using a rubber spatula, stir in the date mixture (water and all) and then fold in the flour. The batter will be very stiff.
- Transfer the batter to the prepared loaf pan and, using a rubber spatula, smooth out the top so the loaf is even. Bake until the loaf is dark golden brown, a toothpick tests clean when inserted into the center of the loaf, and the bread is firm to the touch, about 40 minutes. Let the bread cool completely on a wire rack before turning it out of the pan and slicing it. Leftovers can be stored in a plastic bag at room temperature for up to 3 days (if the slices get a bit dry, you can revive them in a toaster oven or regular oven set at 300 degrees F for a few minutes before serving).