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Friday, September 8, 2017

Date Nut Bread Day

Date Nut Bread Day is dedicated to the bread made with dates and nuts. Dates, or date palms, have been cultivated in the Middle East and Indus Valley for thousands of years, and probably originated around Iraq. Dates spread to South West Asia, northern Africa, and Spain through trade, and were brought to Mexico and California by the Spaniards in 1765. There are three variations of dates: soft, dry, and semi-dry. One type of date nut bread, date and walnut loaf, is traditionally eaten in Britain, and is made with treacle, a sugary syrup, or with tea, along with dates and walnuts. It is also popular in Scotland, Australia, and New Zealand. Date nut bread is popular in the United States, especially around the holidays. In fact, one reason that one of the National Date Nut Days takes place on December 22 is likely because it is close to the holiday season, although it is not known why the other day is celebrated on September 8.

National Date Nut Bread Day is being observed today! It has always been observed annually on December 22nd. It has always been observed annually on September 8th.

1 cup chopped dates
1 cup boiling water
3 tablespoons butter
1/2 cup light brown sugar, packed
1 egg
1/4 cup molasses
2 cups flour
1 teaspoon baking soda
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 cup chopped walnuts

Preheat the oven to 350°F.  Spray a 9 x 5-inch loaf pan with nonstick spray.
Soak the dates in the boiling water for 15 minutes.  Set aside.
In a large mixing bowl, cream the butter and brown sugar.  Add the egg, molasses, and date mixture, and blend on low speed.  Add the remaining ingredients and continue mixing on low speed until combined.
Pour the batter in the loaf pan and bake for 55-60 minutes or until a tooth pick inserted in the center comes out clean.

**Breads like this freeze well.  Just be sure to wrap them well and place in a freezer bag with as much air removed as possible.

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1 comment:

  1. I've never tried date nut bread before, it looks nice. Thanks for sharing the recipe. :)


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