Skill required: Confident beginner
1/2 cup walnuts, toasted and coarsely chopped
8 ounces pitted dates, coarsely chopped
1 teaspoon baking soda
1 cup boiling water
2 cups all-purpose flour
1/2 cup light brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup cold unsalted butter, cut into pieces
1 large egg
1 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees F and place rack in center of oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch loaf pan. Set aside.
2. Toast the walnuts for 8 - 10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
3. In a large bowl mix the chopped dates with the baking soda and a pinch of salt (1/8 teaspoon).
4. Pour 1 cup of very hot water over the dates, stir, and leave to cool to room temperature (about 1 hour).
5. In your food processor place the flour, sugar, baking powder, salt and ground cinnamon.
6. Process to combine and then add the butter. Process until the mixture resembles coarse breadcrumbs. Then stir in the chopped walnuts.
7. In a separate bowl, whisk the egg with the vanilla extract.
8. Fold the flour mixture and beaten egg mixture into the cooled dates. Stir until combined.
9. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 - 65 minutes.
10.Place on a wire rack to cool and then remove the bread from the pan. Well wrapped, this bread will keep for several days at room temperature.
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