This hearty Date Nut Bread is one of my favorite winter treats. I love the richness of the dates, the zestiness from the orange and the hint of whiskey flavor that comes through just at the end. I think it’s the perfect combination and it does go well with a cup of Darjeeling tea in the afternoon!
Date Nut Bread
- 1 cup chopped dates
- 1/4 cup Whiskey I used Wigle Wheat
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp ground cardamon
- 1/2 tsp cinnamon
- 3/4 cup packed brown sugar
- 2 eggs, beaten
- 1/2 tsp orange zest
- 1/2 cup orange juice freshly squeezed
- 1/2 cup butter, melted
- 1/2 cup chopped walnuts
- Place dates and whiskey in a small bowl and let sit for a minimum of 2 hours and up to 12 hours.
- Preheat oven to 350°F.
- Butter and flour a 9×5 loaf pan. Cut a piece of parchment paper the size of the bottom of the loaf pan. Place it on the bottom of the pan and butter it.
- Mix flour, baking powder and the spices together in a large bowl.
- Place brown sugar in a medium bowl and mix in eggs, orange juice and zest.
- Add sugar, juice and egg mixture and the melted butter to the flour and stir to just combine (do not overstir, the batter should be slightly lumpy)
- Gently mix in the chopped dates (along with any remaining whiskey) and walnuts. Spoon batter into prepared loaf pan.
- Place in the middle of the preheated oven and bake for 50 minutes or until tester comes out clean.
- Let sit for 10 minutes to cool and then remove from the pan. Place on a wire rack to finish cooling.