Friday, December 6, 2013

Olson Family Date Nut Bread

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Olson Family Date Nut Bread
I had never had Date Nut Bread until I married my husband - this recipe is actually from my mother-in-law's Swedish side of her family (she is the top left girl in the picture below) (and YES I have her permission to share this recipe with you all).
Did you know that this fruit - "Date" comes from a special Palm Tree that is native to North Africa & the Middle East? - I never knew that.  Dates are good for us - they are full of minerals like potassium, calcium, manganese & copper.  They also contain "Zea-xanthin" which is said to help prevent Macular Degeneration.  Dates are rich in dietary fiber and are full of antioxidants!  (again - I'm not a doctor - please see my "disclaimer" at the bottom of this post)

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Click for Printable Recipe

1/2 cup butter (softened)
2 cups sugar
2 eggs
2 cups chopped dried dates
2 cups boiling water
2 teaspoons Baking Soda
2 teaspoons Baking Powder
3 cups flour
pinch of salt
1 cup walnuts (chopped)
In a medium bowl combine the dates, baking soda & boiling water - set aside until later (make sure that you do this step first) (see picture below).  Prepare ingredients as listed above (chopping dates & nuts etc).  With an electric mixer - cream the butter & sugar until fluffy (a few minutes), then add the eggs & beat until combined.    

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With a wooden spoon stir the flour, baking powder & pinch of salt into the butter mixture - stir until combined  (it will look like the picture below).

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Now stir in the date/water mixture from the first step.  Finally stir in the nuts.  Spray or butter 1 Extra Large Loaf Pan or 2 Small Loaf Pans.  Pour the batter into the pans (split evenly if you are using 2 small pans). 

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Bake in a preheated 325 degree oven for 1+hour (or until toothpick inserted comes out clean).  NOTE:  The time will vary depending on whether you are using 2 pans or 1 large pan - you will need more baking time for a large loaf - just keep checking your bread). 

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Cool completely on a wire rack before turning the loaf upside down to release the bread (always take a dull knife around the edges before inverting the pan).

Slice, serve & ENJOY! 

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3 comments:

  1. This looks way to good right now. I would love a slice and a cup of hot coffee.
    Angel

    ReplyDelete

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