Date Nut Bread

Name: Date Nut Bread
Yield: Makes 1 Loaf
Ingredients: ⅓ cup honey; 2 eggs; ⅓ cup sugar; 4 ounces (1 stick) cold unsalted butter; ½ cup plain yogurt; ½ teaspoon kosher salt; 8 large Medjool dates, halved and pitted; 1 cup all-purpose flour; 1 cup whole-grain pastry flour; ½ cup teff flour; 1 tablespoon baking powder; 2 teaspoons nutmeg, freshly grated; 1 teaspoon kosher salt; 1½ cups pecan halves; 2 teaspoons olive oil

Preparation info

Makes
1
Loaf

Difficulty
Easy

Appears in

Good to the Grain

By Kim Boyce

Published 2010

About

Loaded with dates and toasted pecans, this is a deeply satisfying quick bread. The dates are soaked in warm water to soften, then puréed to make a thick fruit butter. This purée, along with the yogurt, is what gives the cake its moistness. Slather a slice with butter or serve it with a plate of after-dinner cheeses.

Ingredients

Butter for the pan
1½ cups pecan halves
2 teaspoons olive oil
½

Bread
Vegetarian

Method

Preheat the oven to 350°F. Toss the pecans in the oil and salt and spread the nuts evenly on a baking sheet. Toast the pecans in the middle of the oven until golden brown, 12 to 15 minutes. Set the pecans aside to cool, but keep the oven heated.
Meanwhile