Serves 10
45 min
Anyu's Date Nut Bread
Recipe GLPRcaa55e87395e95
A rustic, naturally sweetened quick bread studded with chopped dates and walnuts. This simple Jewish-inspired loaf relies on eggs as a binder and leavening agent, creating a dense, moist crumb without butter or dairy. Perfect for breakfast, snacking, or dessert.
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Ingredients
3 large eggs
1/2 cup granulated sugar
7 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 cup chopped walnuts
1 pound chopped dates
Cooking spray for greasing
Directions
Preheat your oven to 350°F. Lightly coat a loaf pan with cooking spray to prevent sticking.
In a medium bowl, whisk together the all-purpose flour and baking powder to distribute the leavening agent evenly.
In a large bowl, beat the eggs until well combined, approximately 1–2 minutes. Add the granulated sugar and vanilla extract, beating until the mixture is light and slightly frothy, about 2–3 minutes.
Fold the flour and baking powder mixture into the egg mixture using a spatula, stirring until just combined. Avoid overmixing.
Gently fold the chopped walnuts and chopped dates into the batter until evenly distributed throughout.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 25–30 minutes, until a toothpick inserted into the center comes out clean or with only a few moist crumbs. The internal temperature of the bread should reach 160°F at the center.
Remove the bread from the oven and let it cool in the pan for 5 minutes. Turn out onto a wire rack to cool completely before slicing.
