MAKES 1 LOAF
To make chopping the dates easier, coat the blade of your knife with a thin film of vegetable oil spray. Soaking the dates in boiling water and baking soda helps to soften their tough skins. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount. Click here for information on toasting nuts. The test kitchen’s preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, start checking for doneness 5 minutes earlier than advised in the recipe. See the sidebar that follows the recipe.
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10 |
ounces (1⅔ cups) pitted dates, chopped coarse |
|
1 |
cup boiling water |
|
1 |
teaspoon baking soda |
|
2 |
cups (10 ounces) all-purpose flour |
|
1 |
teaspoon baking powder |
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½ |
teaspoon salt |
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¾ |
cup packed (5¼ ounces) dark brown sugar |
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⅔ |
cup buttermilk |
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6 |
tablespoons unsalted butter, melted and cooled |
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1 |
large egg |
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1 |
cup pecans or walnuts, toasted and chopped coarse |
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 8½ by 4½-inch loaf pan.
2. Stir dates, water, and baking soda together in medium bowl. Cover and set aside until dates have softened, about 30 minutes.
3. Whisk flour, baking powder, and salt together in large bowl. In medium bowl, whisk brown sugar, buttermilk, melted butter, and egg together until smooth, then stir in date mixture until combined. Gently fold buttermilk mixture into flour mixture with rubber spatula until just combined (do not overmix). Gently fold in pecans.
4. Scrape batter into prepared pan and smooth top. Bake until golden brown and toothpick inserted in center of loaf comes out with few crumbs attached, 55 minutes to 1 hour, rotating pan halfway through baking.
5. Let loaf cool in pan for 10 minutes, then turn out onto wire rack and let cool for 1 hour before serving.