Date Nut Brown Bread

By SMorrissey

Ingredients

• 2 cups finely chopped pitted dates (about 10 ounces)
• 1 cup 2% reduced-fat milk
• 6 tablespoons unsalted butter
• 1/4 cup unsulfured molasses
• 1 2/3 cups all-purpose flour
• 2/3 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 egg, at room temperature
• 2/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1 cup toasted pecan halves, chopped

Details

Servings 12
Cooking time 90mins
Adapted from thetimes-tribune.recipecentral.com

Preparation

Step 1

Instructions

Mix dates, milk, butter and molasses in a medium saucepan over medium heat; stir until butter melts and mixture begins to simmer. Remove from heat, transfer to a large bowl, and cool to room temperature.

Preheat oven to 325F. Butter and flour a 9-by-5-inch loaf pan.

Stir together flour, cornmeal, baking powder, baking soda, salt and cinnamon in a medium bowl; set aside.

Whisk the egg, sugar, and vanilla until blended well. Add to date mixture; stir well. Add pecans and flour mixture to date mixture; stir until well-blended. Spoon into prepared loaf pan.

Bake 1 hour and 10 minutes or until toothpick inserted into the center of loaf comes out clean. Cool on a wire rack 15 minutes.
Recipe by Bruce Weinstein and Mark Scarbrough