This is a wonderful quick bread recipe. It is good on its own but it also lends itself to embellishments. Sometimes I add more vanilla, a teaspoon of cinnamon, and a half teaspoon of allspice, for a hearty spiced date flavor. You can also add an extra tablespoon of butter and/or replace 1/2 cup of the water with buttermilk, which is often a good thing to do anyway when the leaven is baking soda, since the buttermilk provides the necessary acid. When I first made it, I was afraid it would be too salty, but the salt blended right in and balanced the sweetness of the sugar and dates. You can use pecans if you have no walnuts, too. The texture is not too heavy, not wet, and the batter is thick enough to support the dates and nuts so that they do not sink to the bottom. I do usually beat the eggs well, then add the sugar to them and beat some more for added lift. Thanks, Janet, for a great recipe!
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