D is for Date-Walnut Bread

I read this morning in Toronto Life that one of the five food trends for 2010 is bespoke bread. Who knew... apparently I'm on trend. Truthfully, the real reason I chose to bake bread was because it is one of the few baked items my boyfriend will eat. The result of my efforts is a moist loaf filled with walnuts and dates.

Date-Walnut Bread:

1/2 cup toasted chopped walnuts

8 ounces pitted dates

1 tsp baking soda

1/4 tsp salt

1 cup boiling water

2 cups flour

1/2 cup brown sugar

1.5 tsp baking powder

1/2 tsp cinnamon

1/2 cup cold unsalted butter

1 egg

1 tsp vanilla

Start by coarsely chopping the dates, then add the baking soda and salt to them - coating the dates. Once coated pour the boiling water over them and let them sit for about an hour until some of the water is absorbed and they have cooled.

In a food processor add the flour, sugar, baking powder and cinnamon. Cut up the butter into pieces and add to mixture - pulse until it resembles crumbled breadcrumbs - stir in the walnuts.

Beat together the egg and vanilla. Fold both flour and egg mixtures into the dates (there will be excess water still in the bowl - that's ok - it's what makes it moist.)

Pour into a greased loaf pan and bake for 50-60 minutes at 350 degrees. Its done once a toothpick comes out clean. Place on a rack to cool... bon appetite.