As their name implies, quick bread is much faster and easier to prepare than their yeast leavened “cousins”. Thanks to modern age fast acting leavening agents, these simple bread don’t require a rising period, just mix the batter and pop into the oven, no waiting for second and third proofing. The family of quick breads is quite large; it includes muffins, popovers, pancakes or sweet and savory loaves.
Date and Nut quick bread is quite an old fashioned favorite, it could be relished plain with tea/coffee or slathered with spoonful of fresh cream. In my fridge you will always find one or the other kind of quick bread, as they are always add on to the breakfast menu, makes evening tea more interesting and saves you last minute panic in front of unexpected guests.
Whenever I have a busy weekday schedule I make sure I have one quick bread in the fridge, which is my savior for the evening tea time snacks. Last week when I was rearranging my pantry I found a box of dates pleading me to be used, I searched for the recipes and finally found this recipe in an old American recipe book bought from a second-hand book sale.
Then my second thought was how bread will get that deep brown color as shown in the recipe book image but when I soaked dates and butter in boiling water my all doubts were answered. That liquid turned into deep brown color with the natural color of dates. Here is the recipe of how to make Date and Nut Quick Bread:
Date and Nut Quick Bread Recipe
Yields 9 inch loaf
Date and Nut quick bread is quite an old fashioned favorite
2 Cup all purpose flour (maida)
1 large egg, beaten
6 tbsp butter (90g), cut into cubes
1 ¼ Cup boiling water
2/4 Cup sugar
1 tsp baking powder
½ tsp baking soda
1 Cup chopped pitted dates
½ Cup walnuts, coarsely chopped
A pinch of salt
Grease a 9 inch by 5 inch loaf pan with butter and line the base with the parchment paper.
Preheat your oven to 160 degree celsius.
In a medium bowl, combine dates, butter and boiling water, let it stand until cool.
Sift flour, baking powder, baking soda and salt in a large bowl, with wire whisk stir sugar. Mix the chopped walnuts into the dry ingredients.
Once the date and water mixture reaches room temperature stir in beaten egg but make sure water is not hot else egg will get poached.
Stir wet ingredients into the flour mixture and mix with spatula just until flour is moistened and no specs of flour remain in the batter.
Pour batter into the prepared tin. Bake for about 1 hour or until toothpick inserted in the center comes out clean.
Cool Date and Nut Quick Bread on a wire rack at room temperature before cutting into slices.