Date Nut Brown Bread

Kitchen Tested
  • Yield 12 servings
  • Prep 20 mins
  • Cook 70 mins

A new take on Boston Brown Bread.

Date-Nut-Brown-Bread-Relish.jpg
Mark Boughton Photography / styling: Teresa Blackburn

The dates offer plenty of richness without any added fat—in other words, pure heaven. To make in cans, double the recipe and bake in 3 (41⁄2 cup-capacity) cans for about 1 hour.

Ingredients

2 cups finely chopped pitted dates (about 10 ounces)
1 cup 2% reduced-fat milk
6 tablespoons unsalted butter
1/4 cup unsulfured molasses
1 2/3 cups all-purpose flour
2/3 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, at room temperature
2/3 cup sugar
1/2 teaspoon vanilla extract
1 cup toasted pecan halves, chopped

Instructions

  1. Mix dates, milk, butter and molasses in a medium saucepan over medium heat; stir until butter melts and mixture begins to simmer. Remove from heat, transfer to a large bowl, and cool to room temperature.
  2. Preheat oven to 325F. Butter and flour a 9-by-5-inch loaf pan.
  3. Stir together flour, cornmeal, baking powder, baking soda, salt and cinnamon in a medium bowl; set aside.
  4. Whisk the egg, sugar, and vanilla until blended well.  Add to date mixture; stir well. Add pecans and flour mixture to date mixture; stir until well-blended. Spoon into prepared loaf pan.
  5. Bake 1 hour and 10 minutes or until  toothpick inserted into the center of loaf comes out clean. Cool on a wire rack 15 minutes.

Recipe by Bruce Weinstein and Mark Scarbrough

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