Date and Pecan Bread

Date and Pecan Bread is my absolute favorite and it doesn't require any refined sugar. Mostly dates and little bit of molasses are used as sweetener. A warm piece of bread slightly buttered for breakfast or afternoon snack with tea of coffee is my favorite way to enjoy it. Served as a dessert with a scoop of vanilla ice cream. It can be spiced with warm spices but I prefer vanilla. 

Ingredients~

(US customary units)

1 cup all purpose flour

1/2 cup almond meal

1 heaping cup dates

3/4 cup chopped pecans

1 1/2 cup hot milk

1/2 cup flavorless oil

2 large eggs at room temperature 

2 tsp pure vanilla extract

1 tsp baking powder

1/4 tsp baking soda

1 tsp butter +1 tbsp flour for pan

Method~

Soak dates in hot milk for 15 minutes, then blend into smooth paste. Preheat the oven the 350 degrees Fahrenheit. Butter the cake pan and sprinkle flour all over pan and tilt as needed to make sure it coats well everywhere inside the pan.

Mix the flour baking powder, soda, salt together and set aside. Mix dates, molasses and eggs together until well combined.  Add oil and mix well. Add almond meal followed by 1/4 cup flour mixture at a time to the wet mixture and mix well just until no lumps remain. Add vanilla and mix again. Mix chopped pecans and gently fold.

Pour the batter into a loaf pan. Sprinkle some chopped pecans on top and tap the pan a  couple of times on the counter top. Bake for about 35 minutes until tooth pick comes out clean. 

Let it cool in the pan for ten minutes, then remove from the pan and cool in a wire rack. Then keep it covered with a aluminum foil to keep it moist. Serve warm loaf with  softened with a cup of coffee or tea.

Happy Cooking!