November 14, 2011
I am definitely a quickbread fan! While banana bread will always be at the top of my list, I am open to pretty much any sweet bread. The last bread I made was a rather mild-tasting, not too sweet, walnut-date bread. It has all the qualities of a banana-nut bread, but with a taste similar to date squares. It’s a great breakfast bread, and I loved toasting a slice and smearing it with some creamy brie. Because the bread isn’t (surprisingly, considering all the sugars in it) that sweet, it’s prefect with all sorts of cheeses!
I love the chunks of date in it, as well as the crunch of the candied walnuts. And one of my favourite parts? This bread is made in only one pot! If you’re looking for something a bit different from the usual banana bread, give this one a try!
adapted from Honest Cooking
250g pitted dates
1 cup water
60g unsalted butter
180g granulated sugar
2 tablespoons corn syrup
1 teaspoon baking soda
2 eggs, beaten
180g plain flour
1 teaspoon baking powder
cup candied walnuts, chopped
1. Preheat the oven to 170°C. Butter 4 small loaf tins or 1 standard loaf pan.
2. Place dates in a saucepan with water and bring to the boil, then decrease heat to low and simmer for 3-4 minutes until all the liquid has absorbed and the dates are mushy. Mash to break up any big pieces, then add the butter, sugar and golden syrup. Stir until the butter has melted, then remove from the heat and stir the baking soda into the hot mixture.
3. Cool slightly, then stir in the egg.
4. Fold in the flour and baking powder, then the candied walnuts.
5. Spread the batter into the pan. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Cool slightly in the pan, then turn out onto a rack to cool completely.
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