Date and Walnut Loaf with Brown Sugar Glaze Recipe

Ingredients with Measurements:
- 1 cup chopped dates
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped walnuts

For the Brown Sugar Glaze:
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream

Special equipment needed:
- 9x5 inch loaf pan
- Electric mixer

Step-by-step instructions:

1. Preheat the oven to 350°F. Grease a 9x5 inch loaf pan with butter or cooking spray.

2. In a small bowl, combine the chopped dates, boiling water, and baking soda. Let it sit for 10 minutes.

3. In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer until light and fluffy.

4. Beat in the eggs and vanilla extract until well combined.

5. In a separate bowl, whisk together the flour, baking powder, and salt.

6. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

7. Fold in the soaked dates and chopped walnuts.

8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

9. Bake for 50-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.

10. While the loaf is baking, prepare the brown sugar glaze. In a small saucepan, melt the butter and brown sugar together over medium heat.

11. Stir in the heavy cream and bring the mixture to a boil. Reduce the heat and let it simmer for 2-3 minutes until thickened.

12. Once the loaf is done, remove it from the oven and let it cool in the pan for 10 minutes.

13. Remove the loaf from the pan and place it on a wire rack.

14. Pour the warm brown sugar glaze over the top of the loaf, allowing it to drip down the sides.

15. Let the loaf cool completely before slicing and serving.


Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F
Serving size:
1 slice

Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 42g
Protein: 4g
Fiber: 2g
Sugar: 28g

Substitutions for ingredients:
- You can use any type of nuts in place of walnuts, such as pecans or almonds.
- If you don't have brown sugar, you can use granulated sugar instead.
- You can use gluten-free flour in place of all-purpose flour for a gluten-free version of this recipe.

Variations:
- Add 1 teaspoon of cinnamon to the batter for a spiced flavor.
- Replace the dates with raisins or dried cranberries.
- Add 1/2 cup of chocolate chips to the batter for a chocolatey twist.

Tips and tricks:
- Make sure to soak the dates in boiling water and baking soda to soften them before adding them to the batter.
- Use a toothpick to check if the loaf is done. If it comes out clean, the loaf is ready.
- Let the loaf cool completely before slicing to prevent it from falling apart.
- Store the loaf in an airtight container at room temperature for up to 3 days.

Storage instructions:
Store the loaf in an airtight container at room temperature for up to 3 days.

Reheating instructions:
To reheat the loaf, wrap it in foil and place it in a preheated 350°F oven for 10-15 minutes.

Presentation ideas:
Serve the loaf on a cake stand or platter and drizzle the brown sugar glaze over the top. Garnish with extra chopped walnuts or a sprinkle of powdered sugar.

Garnishes:
Extra chopped walnuts, powdered sugar

Pairings:
Coffee, tea, or hot chocolate

Suggested side dishes:
Fresh fruit salad, whipped cream, or vanilla ice cream

Troubleshooting advice:
- If the loaf is browning too quickly, cover it with foil halfway through baking.
- If the loaf is too dry, try adding a bit more butter or reducing the baking time.
- If the loaf is too moist, try reducing the amount of water used to soak the dates.

Food safety advice:
Make sure to properly store the loaf in an airtight container to prevent it from spoiling.

Food history:
Date and walnut loaf is a classic British dessert that dates back to the early 20th century. It was often served as a tea-time treat and was a popular choice during wartime when ingredients were scarce.

Flavor profiles:
Sweet, nutty, and slightly spiced

Serving suggestions:
Serve the loaf warm or at room temperature with a cup of coffee or tea.

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Taste: Sweet, Nutty, Caramelized, Aromatic, Moist