This recipe was adapted from King Arthur Flour
Ingredients:
- 2 cups (227g) chopped dates
- 4 tablespoons (57g) softened butter
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2/3 to 3/4 cup (142g to 159g) brown sugar
- 1 cup (227g) hot brewed coffee
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon (14g) vodka or brandy, optional; to enhance flavor
- 1/2 teaspoon baking powder
- 1 3/4 cups (206g) Unbleached All-Purpose Flour
- 1 cup (113g) coarsely chopped walnuts
Instructions:
1 Preheat the oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan. Place the dates, butter, baking soda, salt, 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.
2 Add the egg, vanilla, liquor, baking powder, and flour, beating gently until smooth. Stir in the walnuts.
3 Pour the batter into the pan, gently tapping the pan on the counter to settle the batter.
4 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, and an instant-read thermometer should read about 200°F.
5 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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