I adore quick breads, though they more appropriately fit under the category of cakes. Rather than using yeast, quick breads are leavened with a chemical leavening agent such as baking soda or baking powder and activated with some form of acid (like lemon juice, buttermilk, or coffee), causing the batter to rise quickly when baked — hence the name quick bread. We see this same reaction in cakes, which is why I consider quick breads as cake, or as I prefer to call them, breakfast cake. There are several types of quick breads, among the most popular are banana nut, pumpkin, and lemon poppyseed. Those are all delicious, but this past weekend while decompressing over the long week, my boyfriend and I somehow fell down a rabbit hole talking about the forgotten quick breads that our grandparents used to make. Zucchini, Boston brown bread, anise, and date-nut came to mind. 

These flavors are less sweet, a little more hearty, and have a robust flavor that is warming during the winter months. This recipe calls for brandy, which is optional. The purpose of the brandy is to enhance the natural flavors of the dates, and as the alcohol cooks off, it leaves the brandy’s flavor soaked into the dates. The coffee provides the acid needed for the chemical leavening, but I find a dark roast makes the quick bread a little too bitter and does not balance well with the dates and brandy. Try this forgotten quick bread served slightly warm with butter or cream cheese and a cup of coffee, and leave the fruity and sweet quick breads for the spring and summer. 

Old-Fashioned Date Nut Bread
Yields 1 loaf 

Ingredients
2 cups dates, chopped
4 tablespoons unsalted butter, room temperature
1 teaspoon baking soda
¾ teaspoon salt
¾ cup dark brown sugar
1 cup hot brewed coffee, preferably a light roast
1 egg
1 teaspoon vanilla extract
1 tablespoon brandy, optional
½ teaspoon baking powder
1¾ cups all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup walnuts, chopped 

Directions 

1. Preheat the oven to 350 degrees and lightly grease an 8 ½-inch loaf pan with cooking spray or butter. Line the greased pan with parchment paper, leaving an overhang on two sides. Grease the parchment paper, then set aside. 
2. In a medium bowl, add dates, butter, baking soda, salt, and brown sugar. Pour the hot coffee into the bowl and whisk to combine. Allow the mixture to cool for 15 minutes.
3. Whisk the cooled date and coffee mixture (butter will have solidified slightly while cooling), then add the egg, vanilla, and brandy, whisking to combine. 
4. Add baking powder, flour, cinnamon, and nutmeg, then whisk gently until smooth and no flour streaks are visible. Fold in the walnuts.
5. Pour the batter into the prepared pan and spread evenly using a spatula. Gently tap the pan on the counter to settle the batter and remove any air bubbles.
6. Bake the bread for 45 to 55 minutes or until a cake tester or toothpick inserted into the center comes out clean and bread is a dark golden brown.
7. Cool on a wire rack for 10 minutes then gently turn the bread out of the pan to cool completely. Serve with butter or cream cheese. Wrap bread in plastic wrap and store at room temperature for up to 4 days. 

Unpretentious People Say...

Other Articles You Might Enjoy