Date Nut Bread
More years
ago than we'd like to remember (mid 60s), Kay worked at the legendary
Nut Tree Restaurant in Vacaville.
This
is
one
of the many recipes she got way back when. . . .
Customers loved it (toasted*) and we still do.
1 1/2 c
dates, diced
1 c
boiling water
1 tsp.
baking soda
1 c
light
brown sugar, well packed
2 lg.
eggs, beaten lightly
1/3 c
veg oil (we often use 1/2 oil and 1/2 apple sauce)
1 tsp
vanilla extract
2 c
white flour
1 tsp
salt
1/2 tsp.
baking powder
3/4 c
walnuts, chopped
Brown Sugar Glaze
(recipe below)
pre-heat oven to 350
Add soda to
boiling water, pour over the dates in a mixing bowl and let cool to
lukewarm
Add brown
sugar, eggs, oil and vanilla, mixing well by hand with a wooden spoon.
Sift flour, salt and baking powder
together and sift, again, into the date mixture and stir until it is
well combined.
The batter will be
lumpy.
Fold in the walnuts.
Pour batter into a greased 9x5x3 loaf pan and bake
at 350 for 65 to 80 minutes or until straw is removed clean.
Remove from loaf pan while warm and brush top with
brown sugar glaze and then let cool on a wire rack
This bread keeps well frozen and/or
refrigerated.
Slice into 1/2 inch slices and serve plain or
toasted*.
Brown Sugar Glaze
Combine 1
Tblspn. each, brown sugar, water and corn syrup.
Boil together
for 2 minutes and quickly brush over the top of the Nut Bread while the
bread is still hot.
*At
the Nut Tree, they'd "toast" the un-buttered 1/2 inch slices
in a very hot waffle iron until nicely browned with a
waffle pattern
and serve with fresh fruit and/or butter on the side.