Hazelnut Date Bread
Quick breads and other breakfast baked goods are in my top 5 things to bake. I love them fresh from the oven. My not being much of a morning person makes it so they don’t get baked that often. I should really work on that.
I feel that there are two different kinds of quick breads. First, there are the dessert-level-sweet kind. While I like those (hello, gorgeous!), my heart lies with the other kind – the less sweet ones. Those are the breads that are great for a lazy weekend morning or even an afternoon treat.
For this bread, I started with the idea of date bread. I am vehemently opposed to raisins in anything, so I usually have dates or some other dried fruit in the pantry. Date bread is a favorite of mine, although many that I’ve tried have been less than praise-worthy.
This one, however, is deserving of some baking love and is a great go-to recipe for a simple quick bread. It is brimming with lovely spices and a generous helping of toasted hazelnuts. It’s soft and moist and just plain good.
Hazelnut Date Bread
Yield: 1 standard 9"x 5" loaf
Prep Time:20 minutes
Cook Time:55 minutes
- 3/4 cup chopped pitted dates
- 1/2 teaspoon baking soda
- 1/4 cup boiling water
- 1 & 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 & 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 large egg
- 1/2 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup chopped hazelnuts
- Preheat oven to 350°. Generously grease a 9”x 5” loaf pan.
- Place dates and baking soda in a small bowl. Pour boiling water over dates. Allow to sit for 20-30 minutes.
- Whisk together flour, baking powder, cinnamon, salt, and nutmeg. Set aside.
- Place egg in a large mixing bowl and beat lightly. Add melted butter, brown sugar, and vanilla extract. Mix well.
- Stir in flour mixture, alternating with buttermilk. Begin and end with flour mixture. Mix just until combined. Stir in hazelnuts and dates.
- Spread batter evenly in prepared pan. Bake for 50-55 minutes, or until a pick inserted into the center comes out clean. Run a knife around the edges of pan. Cool in pan on wire rack for about 10 minutes. Then, remove from pan and place on wire rack to cool.