Dates & Walnut Bread … this is a recipe I have been waiting to try out for quite some time now. But figured the best time to try it out would be after Ramadan ends as most of us are left clueless about what to do with all the leftover dates! Well now you can try this wonderfully moist and flavoursome bread too and make sure nothing goes to waste 🙂 … Hope all of you are having a great summer! More from me soon …
All Purpose Flour: 2 cups
Light Brown Sugar: 1/2 cup
Unsalted Butter (cold and cubed): 113 grams
Baking Powder: 1 and 1/2 tsp
Baking Soda: 1/2 tsp
Dates (pitted and coarsely chopped): 1 and 1/2 cup
Walnuts (roasted and coarsely chopped): 1/2 cup
Egg: 1 (large)
Vanilla Essence: 1 tsp
Pre-heat your oven at 180 degrees Celsius. Grease and set aside a 9 x 5″ loaf pan.
In a bowl, add and mix the chopped dates, bicarbonate soda, and 1 cup of boiling water. Set aside for 20 minutes.
In a food processor, add and mix the flour, baking powder, light brown sugar, and unsalted butter until the mixture resembles bread crumbs. Stir in the roasted walnuts to the flour mixture.
Transfer the above mixture to a clean bowl, and add the egg and vanilla essence.
Add the dates mixture (including the water) to the flour and mix until all ingredients are well-combined.
Transfer the mixture to the greased loaf pan making sure the surface is levelled up properly.
Bake the Dates & Walnut Bread in your pre-heated oven for approximately 30 minutes or until a skewer inserted in the centre of the bread comes out clean.
Allow the bread to cool completely before cutting.