Espresso Date-Nut Loaf

 

Espresso Date-Nut Loaf

Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg. 94.

 

If you like dates and nuts, you should like this. It is packed. The cocoa powder gives it a slight chocolaty taste. However, this has a very light and mild flavor. It is perfect for a breakfast bread with coffee or perhaps served with some whipped cream (I haven't tried that yet). 

 

It is very easy to put together. The baking time was way off - she recommended 1 hour and 10 minutes. Mine was done in 50 minutes. Be aware of that and check accordingly.

 

This would be a nice recipe for the holidays!

 

10 oz. (1 1/4 cups) pitted dates

1 tsp baking soda

1 cup boiling water

2 cups sifted unbleached flour

1/2 tsp salt

1/2 tsp baking powder

2 TBS cocoa powder

3 TBS instant espresso powder

2 large eggs

1/3 cup vegetable oil (or canola)

1 cup firmly packed brown sugar

1 tsp vanilla extract

1/2 cup raisins

1 1/2 cups walnuts, broken into medium-sized pieces

 

Preheat the oven to 350.

 

Butter or spray a loaf pan with 8 cup capacity (9"x5"x3"). I used a long pan for this (12"x 4") and it worked well.

 

Cut the dates into 1/2 inch slices (scissors work well for this). Place them in a bowl. Stir the baking soda into the boiling water. Pour over the dates and let them stand until cool or lukewarm.

 

 

 

Stir together the flour, salt, baking powder, cocoa and espresso and set aside.

 

 

 

Beat the eggs slightly. Add the oil, sugar and vanilla. Beat only to mix.

 

 Add the date mixture and beat just to mix.

 

On low speed, add the dry ingredients until mixed.

 

 

 

Remove the bowl from the mixer stand and stir in the raisins and nuts.

 

 

 

Turn into the prepared pan.

 

 

 

Bake until a tester comes out clean (this took 50 minutes for me - Maida says 70 minutes - I would beginning testing it at 45 minutes.)

 

Let stand for 15 minutes before transferring to a wire rack to cool.