You can also use this batter for making muffins. Line 12 muffin cups with paper liners and spoon in the batter, filling the cups three-quarters full. Bake in a preheated 375°F oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
- 3 Tbs. unsalted butter, plus more for pan
- 1 1/4 cups dates, pitted and chopped
- 1 tsp. baking soda
- 3/4 cup boiling water
- 2 eggs
- 3/4 cup firmly packed light brown sugar
- 1 1/2 cups all-purpose flour
- 1 tsp. ground cinnamon
- 1/8 tsp. salt
- 3/4 cup pecans, toasted and chopped
Prepare the pan
Preheat an oven to 350°F. Lightly butter an 8 1/2-by-4 1/2-inch loaf pan.
Mix the batter
In a bowl, stir together the 3 Tbs. butter, the dates and baking soda. Add the boiling water and let stand until the dates are softened and the mixture has cooled slightly, about 5 minutes.
Meanwhile, in another bowl, whisk together the eggs and brown sugar until blended. Add the date mixture, flour, cinnamon, salt and pecans and stir until combined. Spread the batter evenly in the prepared pan.
Bake the bread
Bake the bread until a toothpick inserted into the center comes out clean, about 1 hour. Transfer the pan to a wire rack and let cool for 10 minutes. Run a thin-bladed knife around the edge of the pan, invert the loaf onto the rack and let cool completely. Cut into slices and serve. Makes 1 loaf.
Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).