Date Nut Brown Bread
- Yield 12 servings
- Prep 20 mins
- Cook 70 mins
A new take on Boston Brown Bread.
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.
- 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
- 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.
- Preheat oven to 325F. Butter and flour a 9-by-5-inch loaf pan.
- Stir together flour, cornmeal, baking powder, baking soda, salt and cinnamon in a medium bowl; set aside.
- 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.
- 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