Quick Breads

Old Fashioned Date Nut Bread

So I have a plan….. not an evil plan, mind you, just a plan.

Over the past few days, I have been toying with the idea of making a family cookbook with all of our favorite recipes, and giving copies to the posse when they leave home.  Which, given the mental state Sabrina has been in lately, I hope will be soon.

I’m kidding, I’m kidding – call off the firing squad please….

Seriously though, she has been so moody, ultra sarcastic, and the constant complaining about every.little.thing is starting to wear me down. Right about now, I can hear my mother saying, “Patience and strength, my dear, for you still have to get through Alexander’s mid-teen years….”

Oh lord. 


Anyway, I thought it would be kind of neat and very special to have an actual printed book of our family faves (complete with good pictures!), because even though the information is readily available on the blog, there’s nothing like the feel of a real book.

And besides, maybe it would inspire the kids to participate a little more in the kitchen. One can only hope……

Old Fashioned Date Nut Bread – adapted from King Arthur Flour

This bread is an absolute dead ringer for the date/nut bread of my youth. I can’t wait for Mom and Dad to try it when they come for a visit.

  • 2 cups chopped dates
  • 4 tbs. softened butter
  • 1 tsp baking soda
  • 2/3 cup brown sugar
  • 1 cup hot brewed coffee
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbs. brandy
  • 1/2 tsp baking powder
  • 1 3/4 cups all-purpose flour
  • 1 cup coarsely chopped pecans

     Preheat the oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan. Place the dates, butter, baking soda, and brown sugar in a mixing bowl. Pour the hot coffee into the bowl, stirring to combine. Allow the mixture to cool for 15 minutes.

    Add the egg, vanilla, brandy, baking powder, and flour, beating gently until smooth. Stir in the pecans. Pour the batter into the pan, gently tapping the pan on the counter to settle the batter.

    Bake the bread for 45 to 55 minutes, tenting the loaf gently with foil after 30 minutes, to prevent over-browning. Remove the bread from the oven; a cake tester or toothpick inserted into the center should come out clean. After 10 minutes, gently turn the bread out of the pan onto a rack to cool. Cool completely before slicing. Wrap airtight, and store at room temperature for several days; freeze for longer storage


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