Date Nut Bread with Rum
Every year I make date nut bread as a holiday treat for Tom. I've probably made 35 of them. Maybe more because sometimes I make two. You will see I have posted multiple recipes over the years. This has become his preferred version: I add spiced rum and fresh dates to a traditional date nut bread recipe.
--- Barbara
Date Nut Bread with Rum
Makes 1 loaf
1/2 cup Spiced Rum or Jamaican Dark Rum
1/2 cup water
8 ounces chopped baking dates or pitted dates*
6 individual fresh Medjool dates, pitted and chopped
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/8 teaspoon salt
1 cup chopped pecans
Grease a 9" x 5" loaf pan. Preheat the oven to 350 degrees.
Chop the Medjool dates and the nuts.
In a small saucepan, bring the water and rum to a rolling boil, then turn off and add the chopped dates. Let them steep for 15 minutes which will allow them, at the same time, to cool down.
After the 15 minute cool-down, in a large bowl, beat the sugar and egg together with a whisk until smooth and pale yellow. Add the vanilla and mix.
Date Nut Bread with Rum
Makes 1 loaf
1/2 cup Spiced Rum or Jamaican Dark Rum
1/2 cup water
8 ounces chopped baking dates or pitted dates*
6 individual fresh Medjool dates, pitted and chopped
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/8 teaspoon salt
1 cup chopped pecans
Grease a 9" x 5" loaf pan. Preheat the oven to 350 degrees.
Chop the Medjool dates and the nuts.
In a small saucepan, bring the water and rum to a rolling boil, then turn off and add the chopped dates. Let them steep for 15 minutes which will allow them, at the same time, to cool down.
After the 15 minute cool-down, in a large bowl, beat the sugar and egg together with a whisk until smooth and pale yellow. Add the vanilla and mix.
In a separate bowl, combine the flour, baking soda, salt and nuts and toss until evenly distributed.
Stir in the flour, baking soda, and salt with a wooden spoon or spatula, just until mixed. It will be a very dry, shaggy mixture.
Pour the liquid including the dates on top, then mix it all together until smooth, by folding and stirring until the batter is smooth and even in texture.
Stir in the flour, baking soda, and salt with a wooden spoon or spatula, just until mixed. It will be a very dry, shaggy mixture.
Pour the liquid including the dates on top, then mix it all together until smooth, by folding and stirring until the batter is smooth and even in texture.
If you forgot to put in the nuts, do it now. Stir in the pecans until evenly distributed.
Pour into the greased loaf pan, then smooth out the top, and rap the pan on the counter to let any air bubbles escape.
Bake in a 350 degrees oven for 50-55 minutes until a cake tester or toothpick comes out clean, i.e., not wet or gooey when you pull it out. Don't overbake or it will be dry.
Cool for 15 minutes, then remove the loaf from the pan and place it on a rack to cool completely before slicing.
B
Pour into the greased loaf pan, then smooth out the top, and rap the pan on the counter to let any air bubbles escape.
Bake in a 350 degrees oven for 50-55 minutes until a cake tester or toothpick comes out clean, i.e., not wet or gooey when you pull it out. Don't overbake or it will be dry.
Cool for 15 minutes, then remove the loaf from the pan and place it on a rack to cool completely before slicing.
B
* the packaged dates that I like to use are no longer sold in our area so I have resorted to bulk dates, which unfortunately make the bread chewier, due to the coating they use to keep the sticky dates separated.