Desert Jewel Loaf – Date & Nut Bread

Rich, moist, and naturally sweetened with luscious dates, this date and nut bread feels like a warm hug from the desert sun. Perfect for breakfast, tea time, or as a wholesome snack, every slice delivers a delightful crunch from toasted nuts and a deep caramel-like flavor from the dates.

Ingredients

• 1 cup (150g) pitted dates, chopped
• 1 tsp baking soda
• 1 cup (240ml) boiling water
• 1¾ cups (220g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• 4 tbsp unsalted butter or coconut oil, softened
• ¾ cup (150g) brown sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup (60g) chopped walnuts or pecans

Directions

1. Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan.
2. In a medium bowl, combine chopped dates and baking soda. Pour boiling water over them and let soak for 10 minutes.
3. In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
4. In another bowl, beat together butter (or coconut oil) and brown sugar until creamy. Add the egg and vanilla; mix well.
5. Stir the date mixture (with liquid) into the wet ingredients, then fold in the dry ingredients until just combined.
6. Gently fold in chopped nuts.
7. Pour batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.