Oven: 350 degrees F
Bake: 45 to 50 minutes (internal temperature 200 degrees F)
Pan: loaf pan 8 1/2" x 4 1/2" inches Grease Pan
Servings: 16 slices
Muffins (12) grease the pan or use paper liners
Bake: 350 degrees for 25 minutes
2 c. chopped dates (227 g)
4 T. softened butter (57 g)
1 1/2 tsp. baking soda
3/4 tap. salt
2/3 c. to 3/4 c. brown sugar (142 g to 159 g) depending on how sweet you want it
1 c. hot brewed coffee (227 g)
1 large egg
1 tsp. vanilla extract
1 T. vodka or brandy (14 g) optional to enhance flavor
1/2 tsp. baking powder
1 3/4 c. + 2 T. soft white flour (225 g)
1 c. chopped walnuts (113 g)
Place the dates, butter, baking soda, salt and brown sugar in a mixing bowl. Pour the hot coffee into the bowl, stirring to combine. Allow the mixture to cool for 15 minutes.
Add the egg, vanilla, liquor, baking powder, and flour, beating gently until smooth. stir in the walnuts.
Pour the batter into the greased prepared pan, gently tapping the pan on the counter to settle the batter. Bake the bread for 45 to 55 minutes, tenting the loaf with foil after 30 minutes to prevent over browning. Remove the bread from the oven; and test with a toothpick inserted in the center it should come out clean or use an instant read thermometer the reading should be 200 degrees.
After taking out of the oven, cool for 10 minutes, gently turn the bread out of the pan onto a cooling rack to cool. Cool completely before slicing. Wrap airtight, and store at room temperature for several days, or freeze for longer storage.
For Muffins grease the muffin tin or use paper liners. Fill the 12 muffin tin 3/4 to 7/8 full (use a #12 scoop which is 1/3 of a cup). Bake the muffins at 350 degrees for 25 minutes. Let them sit in the pan a few minutes before removing them, to cool on a rack.
- Use flavored coffee like caramel or vanilla.
- Skip the Alcohol if you want, but it will not leave a taste when baked.
- Substitute boiling water for the coffee but the coffee has acid which reacts with the baking soda to produce a rise. To counteract this substituting 1 T. lemon juice for 1 T. of the water.
Recipe is based on a recipe from King Aurthur Flour