In the Kitchen: Date and Pecan Bread
Whip up a loaf of this easy, flavorful bread to enjoy Bella Viva Orchards’ plump Dates and shelled Pecans. This bread makes a great grab-and-go breakfast or a treat with coffee or tea in the afternoon. Make extras and give as gifts to your friends and families to enjoy during the busy holiday season or stash a loaf in your freezer for yourself!
Yields: 1 loaf, about 9 to 10 Slices
Prep Time: 15 minutes
Cook Time: 55 – 65 minutes
Total Time: 1 hour 20 minutes
1 ½ cup Bella Viva Orchards Dried Pitted Dates, coarsely chopped, firmly packed
½ tsp baking soda
⅛ tsp salt
1 cup boiling water
½ cup Bella Viva Orchards Shelled Pecans
2 cups all-purpose flour
½ firmly packed light brown sugar
1 ½ tsp baking powder
¼ tsp salt
½ tsp ground cinnamon (optional)
½ cup cold unsalted butter, diced
1 large egg
1 tsp pure vanilla extract
Place coarsely chopped Bella Viva Orchards Dried Pitted Dates in a bowl with baking soda and ⅛ tsp. salt. Add boiling water. Stir to combine and cool to room temperature.
Preheat oven to 350 degrees F. Butter a 9 x 5 x 3 inch loaf pan or spray with non-stick cooking spray.
In a separate bowl, whisk large egg with vanilla extract and set aside.
Place Bella Viva Orchards Shelled Pecans on a baking sheet and bake for about 5 to 8 minutes (or until lightly brown). Let cool, chop coarsely and set aside.
In a large mixing bowl, place flour, light brown sugar, baking powder, ¼ tsp of salt and ground cinnamon. Whisk dry ingredients to combine.
Place dry ingredient mixture in a food processor and add cold diced butter. Pulse until mixture resembles coarse breadcrumbs. Place pulse mixture in a large bowl and stir in chopped Pecans.
Add beaten egg mixture and the cooled Dates (along with their liquid) to the flour and nut mixture. Stir gently until ingredients form a batter.
Place batter into prepared pan, smoothing the top with the back of a spoon. Sprinkle desired amount of chopped Pecans on top for extra crunch (optional). Bake 55 to 65 minutes (or until bread is golden brown).
Allow bread to sit about 10 minutes then gently turn bread out of pan and place on a rack to cool. Allow bread to cool completely before slicing. This bread will keep for several days at room temperature or you can freeze for longer storage.