Grandma Kirschner’S Date Nut Bread
Description
This classic American quick bread is a comforting favorite, offering a perfect balance of sweet caramelized dates and earthy walnuts. The texture is incredibly moist and dense, thanks to the technique of soaking the dates in boiling water with baking soda, which tenderizes the fruit and adds a subtle depth of flavor. It is an ideal treat for weekend breakfasts, afternoon tea, or as a nostalgic gift. Simple to prepare with pantry staples, this bread brings a warm, homemade quality to any table. The combination of raisins and walnuts provides delightful textural contrast in every bite, making it a satisfying choice for those who enjoy traditional fruit and nut breads.Ingredients
Directions
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Preheat oven to 350F (177C).
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Chop dates into small pieces.
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Combine chopped dates, walnuts, and raisins in a medium bowl.
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Sprinkle baking soda evenly over the date and nut mixture.
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Pour boiling water over the mixture and stir to combine.
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Cover the bowl and let sit for 10 minutes while preparing the dry ingredients.
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In a separate large bowl, whisk together flour, sugar, baking powder, and egg whites until just combined.
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Pour the date mixture into the flour mixture and stir until thoroughly blended.
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Grease a 9-by-5-inch loaf pan lightly with oil or butter.
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Pour the batter into the prepared loaf pan.
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Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
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Allow bread to cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 1228.2kcal
- % Daily Value *
- Total Fat 30.8g48%
- Saturated Fat 3.1g16%
- Cholesterol 0.0mg0%
- Sodium 269.9mg12%
- Total Carbohydrate 221.4g74%
- Dietary Fiber 9.9g40%
- Sugars 120.3g
- Protein 26.6g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use Medjool dates for the best flavor and texture. If using dried dates with pits, ensure they are pitted and chopped finely. Egg whites are used instead of whole eggs to keep the bread lighter and to comply with specific dietary preferences, though whole eggs can be substituted for a richer taste.
Store cooled bread wrapped tightly in plastic wrap or aluminum foil at room temperature for up to 3 days. For longer storage, wrap securely and freeze for up to 3 months. Slice before freezing for easy single-serving thawing.
Add 1 teaspoon of vanilla extract or cinnamon to the dry ingredients for enhanced flavor. You can also substitute half the all-purpose flour with whole wheat flour for a heartier texture.
