Sara’S Date Nut Loaf

📜 Collection: UK15 | ✍️ Attribution: Sara | 📂 Category: Bread A classic, incredibly moist date nut quick bread made by soaking dates in boiling water and baking soda. Perfect for serving sliced with butter or cream cheese.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	1 hour	30 mins	1 large or 2 small loaves

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🔪 Key Equipment

• Heatproof bowl
• Large mixing bowls
• Whisk
• Loaf pan(s)
• Toothpick

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Ingredients

Measurements	Ingredients	Prep / Notes
2 Cups	Chopped Dates	None
2 Teaspoons	Baking Soda	None
1 1/2 Cups	Boiling Water	Boiling
1 Teaspoon	Vanilla Extract	None
1 Cup	Sugar	None
1 Tablespoon	Butter	Softened
2 Cups	Flour	All-purpose
1/2 Teaspoon	Salt	None
1/2 to 1 Cup	Chopped Nuts	Walnuts or pecans

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Instructions

Step 1: Prepare the Date Soak

1. Preheat your oven to 350°F. Grease one large loaf pan or two small ones.
2. In a medium heatproof bowl, combine 2 cups chopped dates and 2 teaspoons baking soda. Pour 1 1/2 cups boiling water over the mixture, then stir in 1 teaspoon vanilla extract. Set this aside to cool.

Step 2: Mix the Batter

3. In a separate large bowl, blend 1 cup sugar and 1 tablespoon butter together until well combined.
4. Once the date mixture has cooled, pour it into the sugar and butter mixture and stir well.
5. In another bowl, whisk together 2 cups flour and 1/2 teapoon salt.
6. Add the dry ingredients to the wet date mixture and stir until just combined.
7. Gently fold in 1/2 to 1 cup chopped nuts.

Step 3: Bake and Cool

8. Pour the batter into your prepared loaf pan(s).
9. Bake for 1 hour, or until a toothpick inserted into the center comes out clean and the top is golden brown.
10. Let the loaf cool completely in the pan before turning it out and slicing. Serve spread with butter or cream cheese.

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💡 Make-Ahead & Storage: Wrap tightly in plastic wrap and store at room temperature for up to 3 days, or freeze for up to 2 months.

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Original Recipe Scan