Carl DeCook
Carl DeCook

Date Nut Bread

    More years ago than we'd like to remember (mid 60s), Kay worked at the legendary Nut Tree Restaurant in Vacaville.
            This is one of the many recipes she got way back when. . . .  Customers loved it (toasted*) and we still do.


1  1/2  c     dates, diced
1  c            boiling water
1  tsp.        baking soda
1  c            light brown sugar, well packed

2 lg.           eggs, beaten lightly
1/3 c         veg oil (we often use 1/2 oil and 1/2 apple sauce)
1 tsp          vanilla extract
2  c            white flour
1 tsp          salt
1/2 tsp.      baking powder
3/4 c          walnuts, chopped
   Brown Sugar Glaze (recipe below)

                                                               pre-heat oven to 350

    Add soda to boiling water, pour over the dates in a mixing bowl and let cool to lukewarm

    Add brown sugar, eggs, oil and vanilla, mixing well by hand with a wooden spoon. 
    Sift flour, salt and baking powder together and sift, again, into the date mixture and stir until it is well combined. 
        The batter will be lumpy.              Fold in the walnuts.

    Pour batter into a greased 9x5x3 loaf pan and bake at 350 for 65 to 80 minutes or until straw is removed clean.

    Remove from loaf pan while warm and brush top with brown sugar glaze and then let cool on a wire rack
    This bread keeps well frozen and/or refrigerated. 
    Slice into 1/2 inch slices and serve plain or toasted*.

    Brown Sugar Glaze
    Combine 1 Tblspn. each, brown sugar, water and corn syrup. 
    Boil together for 2 minutes and quickly brush over the top of the Nut Bread while the bread is still hot.


     *At the Nut Tree, they'd "toast" the un-buttered 1/2 inch slices in a very hot waffle iron until nicely browned with a
          waffle pattern and serve with fresh fruit and/or butter on the side.