13 September, 2017
Old Fashioned Pecan Date Bread
This is another recipe we found in Nana’s stash of recipe cards. According to Poppa, it came from his sister, Dorothy, who used to make it for him all the time and later passed the recipe on to Nana. I added a couple of spices to it to make the dough a little more interesting, but otherwise, it’s the same old recipe!
Sifting through these old recipes is interesting, especially since most of them are just lists of ingredients (in no particular order), oven temperatures, and cook times. One thing I almost found out the hard way while making this recipe was that, if you’re adding boiling water to a recipe, don’t put it right on top of the egg. I know, that should be pretty obvious because — duh — you’d cook the egg. Well… somehow that thought didn’t cross my mind until about a second after I poured the boiling water over the egg.
GOOD NEWS THOUGH:
If you also manage to do this, even though I just warned you not to, if you stir everything together really quickly, the flour will absorb most of the heat and you’ll end up with only a slightly poached egg in your bread. Heh.
This is why I always test the recipes out before I post them. You can all learn from my mistakes. I also make sure I group my ingredients for you, so if you’re the kind of person who prefers to just dump stuff in a bowl and read the instructions later, you’ll be okay. I’ve got your back. Now, you can go forth and read the instructions or not! Be free!
1 cup + 1 tbsp Sugar
2 3/4 cup Flour
1 tsp Baking soda
1 1/2 tsp Salt
1 tsp Ground cinnamon
1/4 tsp Ground nutmeg
1 1/2 cup Boiling water
1 Egg, beaten
1 tsp Vanilla extract
2 cups Dates, chopped
1 1/2 cup Pecans, chopped
Preheat your oven to 350 degrees F and grease a loaf pan.
In a large bowl, sift together the dry ingredients. Add in the boiling water and mix everything together until it’s blended. Add in the egg and vanilla extract and mix again until everything is combined. Finally, add in the nuts and dates and mix thoroughly. Pour the batter into the loaf pan and smooth the top so the dough is approximately even in the pan.
Bake the bread for an 45 minutes to an hour or until a toothpick comes out clean. Let the bread cool before turning it out of the pan.
Serve with butter or cream cheese and mangia!