Growing up, my grandmother’s kitchen always smelled like warm spices and sweet treats, especially when she baked her famous date nut bread. It was a recipe passed down through generations, filled with comforting memories of family gatherings and shared stories. As I grew older, I wanted to give this classic dessert a refreshing twist. This version includes a hint of citrus that brightens the rich flavors of the dates and nuts, making it the perfect treat for any occasion.
### Ingredients
– 1 cup pitted Medjool dates, chopped
– 1 cup boiling water
– 1 teaspoon baking soda
– 1/2 cup unsalted butter, softened
– 3/4 cup brown sugar, packed
– 1/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– Zest of 1 orange
– Zest of 1 lemon
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup walnuts or pecans, chopped (optional)
### Instructions
Prepare your baking pan by greasing a 9×5-inch loaf pan and lining the bottom with parchment paper for easy removal.
In a medium bowl, combine the chopped dates and boiling water. Stir in the baking soda and set aside to cool slightly.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer.
Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract, orange zest, and lemon zest until well combined.
In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Fold in the date mixture, including any liquid, and the chopped nuts if using. The batter will be thick and chunky.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the date nut bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve your modern date nut bread warm or at room temperature. It’s delightful on its own, but you can also spread a little cream cheese or butter on top for added indulgence.
As you enjoy this twist on a classic, I hope it brings back fond memories of the past while creating new ones with your loved ones. Happy baking!