Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit and position the rack in the center. Grease your loaf pan with butter or cooking spray, then line the bottom with parchment paper.
- Place your chopped dates in a medium bowl and pour the boiling water over them. Let them sit for 5 minutes without stirring to soften.
- In your large mixing bowl, combine the softened butter and sugar, beating them together with a whisk or wooden spoon until the mixture looks pale and fluffy, about 2 minutes of vigorous mixing.
- Break your eggs directly into the butter mixture and add the vanilla extract, stirring until everything is fully combined and the mixture looks smooth, about one minute.
- In your medium bowl, whisk together the flour, baking soda, and salt to prevent lumps and distribute the baking soda evenly.
- Add your softened date mixture including the water to the butter and egg mixture, stirring until mostly combined. Then add your dry ingredients and fold everything together gently until no flour streaks remain.
- Stir in your chopped walnuts or pecans, distributing them evenly throughout the batter.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 55 to 60 minutes, until a toothpick inserted into the center comes out clean with just a few moist crumbs clinging to it.
- Allow the bread to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely for about 2 hours before slicing.
Notes
Don't slice the bread until it's completely cool, which takes about two hours; warm bread crumbles easily. Store your baked bread in an airtight container or wrapped tightly in plastic wrap to keep it moist for up to four days. Toast your walnuts or pecans in a dry skillet for 2 minutes before chopping if you want deeper, more robust nut flavor.