A delightful and moist walnut date loaf, perfect for breakfast or an afternoon snack.
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
Ensure the pan is well-greased to prevent sticking.
In a bowl, pour the boiling water over the dates and butter. Let it sit until the butter melts and the mixture cools slightly.
Allowing the dates to soak enhances their natural sweetness.
Puree half of the date mixture in a food processor until smooth, then mix it back with the remaining dates.
Blending only half creates a nice texture with some date chunks.
Stir in the brown sugar, molasses, and eggs into the date mixture until well combined.
Ensure the mixture is smooth and well combined for even baking.
In another bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
Sifting the dry ingredients ensures a lump-free batter.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts.
Avoid overmixing to keep the loaf tender.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently to remove air bubbles.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Check the loaf at 50 minutes to avoid overbaking.
Let the loaf cool in the pan on a wire rack for 30 minutes before removing it from the pan.
Cooling in the pan helps the loaf set properly.
Slice and serve the loaf as a delightful snack or breakfast treat.
Pair with a cup of tea or coffee for a perfect combination.
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