date loaf

     A friend just returned from California and brought me back a carton of dates.  On a snowy, January day, I think that calls for a date quick bread with nuts.

... and, for hot chocolate!

(adapted) from Modern Classics 2 | Donna Hay

• 1 1/2 cups unbleached all-purpose flour, plus additional for the pan
• 1 1/2 teaspoons baking powder
• 2/3 cup superfine sugar (I put my organic cane sugar in food processor for several seconds)
• 1 cup roughly chopped pitted dates
• 1/2 cup roughly chopped pecan nuts
• 4 ounces (1 stick) butter, plus additional for the pan
• 1/4 cup milk
• 2 eggs, slightly beaten
1. Preheat oven to 350˚F.  Rub butter generously over the entire inside surface of the baking pan.  Dust with flour, shaking out excess.
2.  Sift flour and bakiing powder into a large bowl.  Add the sugar, dates and pecans; mix to combine.  Set aside.
3.  Place the butter and milk in a small saucepan over low heat.  Cook until just melted.  Add to the flour mixture with the eggs and stir until combined.  Spoon the mixture into a greased 4-inch x 8-inch loaf pan (I used a 2 3/4-inch x 9 1/2-inch pan). 
4.  Place the loaf pan on the middle rack of the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the loaf tests done.
5.  Transfer the loaf pan to a cooling rack.  When cooled, run a sharp knife around the edges and invert date loaf onto a plate or cutting board.  Serve with salted butter.

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