This is now my "Go-to" recipe for Date Nut Bread. It is moist, dense & so flavorful. The loaves baked beautifully, making perfect little loaves with a nice dome. The loaves were firm and sliced nicely even while still warm. I was going to add my rating yesterday after I had my first taste, but I'm glad I waited a day. Although the bread is very good fresh from the oven, it is even better waiting until the next day to eat it. Yesterday I thought maybe it needed something - cinnamon? Nutmeg? But, today, I have second thoughts. It doesn't need a thing - It is that good.
I made one large loaf and two mini loaves. 35 minutes baking time @350 degrees was perfect for the mini loaves and 70 minutes was perfect for the large loaf, covering it with foil during the last 30 minutes.
My only complaint is the recipe should be revised to direct adding the soda water that the dates have been soaking in. I had originally copied the recipe down on a card and when it came to assembling the ingredients, I had to go back to the computer to find the recipe to see what to do about the water.
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This is now my "Go-to" recipe for Date Nut Bread. It is moist, dense & so flavorful. The...