Baking for Rosh Hashana

Date nut bread

(Styling/Sheryl Julian And Lisa Zwirn; Wendy Maeda/Globe Staff)
September 8, 2010

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Makes 1 loaf

This loaf is a family favorite that’s easy to make and suitable for nibbling almost any time of day.

1 1/2 cups (about 7 ounces) chopped pitted dates
1 cup boiling water
4 tablespoons ( 1/2 stick) unsalted butter, cut into small pieces
1/2 cup honey
1/2 cup packed light brown sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts

1. Set the oven at 325 degrees. Grease a 9-by-5-inch loaf pan.

2. Place the dates in a large heatproof bowl and pour the boiling water over them. Let sit for 2 minutes. Stir in the butter, honey, and brown sugar, mixing gently until the butter melts. Mix in the egg and vanilla.

3. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the date mixture and stir just until blended. Mix in the walnuts. Pour the batter into the prepared pan.

4. Bake for 65 minutes or until the top is nicely browned and a cake tester inserted into the center comes out clean. Cool for 15 minutes, then turn the bread out onto a rack to cool completely.

Lisa Zwirn