Hazelnut Date Bread

Quick breads and other breakfast baked goods are in my top 5 things to bake. I love them fresh from the oven. My not being much of a morning person makes it so they don’t get baked that often. I should really work on that.

I feel that there are two different kinds of quick breads. First, there are the dessert-level-sweet kind. While I like those (hello, gorgeous!), my heart lies with the other kind – the less sweet ones. Those are the breads that are great for a lazy weekend morning or even an afternoon treat.

Hazelnut Date Bread  is a nutty quick bread with just the right amount of sweetness.

For this bread, I started with the idea of date bread. I am vehemently opposed to raisins in anything, so I usually have dates or some other dried fruit in the pantry. Date bread is a favorite of mine, although many that I’ve tried have been less than praise-worthy.

This one, however, is deserving of some baking love and is a great go-to recipe for a simple quick bread. It is brimming with lovely spices and a generous helping of toasted hazelnuts. It’s soft and moist and just plain good.

Hazelnut Date Bread

Prep Time: 20 minutes

Cook Time: 55 minutes

Yield: 1 standard 9"x 5" loaf

Hazelnut Date Bread

Ingredients

  • 3/4 cup chopped pitted dates
  • 1/2 teaspoon baking soda
  • 1/4 cup boiling water
  • 1 & 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 & 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 large egg
  • 1/2 cup unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup chopped hazelnuts

Instructions

Preheat oven to 350°. Generously grease a 9”x 5” loaf pan.

Place dates and baking soda in a small bowl. Pour boiling water over dates. Allow to sit for 20-30 minutes.

Whisk together flour, baking powder, cinnamon, salt, and nutmeg. Set aside.

Place egg in a large mixing bowl and beat lightly. Add melted butter, brown sugar, and vanilla extract. Mix well.

Stir in flour mixture, alternating with buttermilk. Begin and end with flour mixture. Mix just until combined. Stir in hazelnuts and dates.

Spread batter evenly in prepared pan. Bake for 50-55 minutes, or until a pick inserted into the center comes out clean. Run a knife around the edges of pan. Cool in pan on wire rack for about 10 minutes. Then, remove from pan and place on wire rack to cool.

http://www.bakeorbreak.com/2013/01/hazelnut-date-bread/
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9 Comments

  1. Oooh, I have a special spot in my heart reserved just for quick breads for breakfast, and this one definitely needs to join the club. :) Sounds so tasty!

  2. Jacqueline January 10, 2013 Reply

    That sounds and indeed looks wonderful. I am really craving a slice now :)

  3. Jenny @ BAKE January 11, 2013 Reply

    This bread looks delicious! perfect for a mid afternoon snack!

  4. Jennifer January 11, 2013 Reply

    I love quick breads. I made a carrot bread this past weekend and it makes for such a nice easy breakfast during the week…just a cut a slice and take it to work! I’ll have to bookmark this recipe – it looks great!

  5. I’m with you on the quick breads, and I love baking muffins too. Great for breakfast with coffee or as a snack. The hazelnut addition sounds really good!

  6. Laura Dembowski January 11, 2013 Reply

    This looks wonderful! I love the flavor combination of the dates and hazelnuts. Yum!

  7. vanillasugarblog January 13, 2013 Reply

    never made a quick bread with hazelnut
    but you gave me a great idea
    are you still doing the gym?
    i meant to ask you the other day on FB

    • jennifer January 14, 2013 Reply

      Dawn, I’m not going like I should, but I intend to be better!

  8. Kendall August 12, 2013 Reply

    Hi, Jennifer! I made this bread earlier this morning and have just tried a piece after letting it cool. Wow! It’s so moist and the combination of hazelnuts and dates works nicely. I didn’t have a loaf pan so I poured the batter into a slightly smaller one, more like 7 x 11 inch. It baked up in 20 min. And thank you for your response you left about the dark/light brown sugar problem I had on another recipe. I now use dark brown sugar with wild abandon, hahahaa!

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