When I was a kid, my Mom, who was a terrific baker, made Date-Nut Bread in a coffee can. There was something really appealing about watching the bread slither out of the can so easily, and unlike other cakes and quickbreads that she baked in a loaf pan, I was fascinated by the circular indentations on the side of the bread.
It didn't taste any different though. And I don't buy canned coffee. So, I make my loaf in a loaf pan.
This is basically my Mom's recipe, though I added some orange zest and also some additional chopped dried fruit.
This could be dessert, but my Mother smeared the slices with cream cheese and that was lunch. I still love it that way.
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MOM’S DATE-NUT BREAD
1-3/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons grated fresh orange zest
1 cup chopped dates
1 cup chopped dried figs, apricots, cranberries, cherries, prunes or raisins
1 cup chopped toasted almonds
2 tablespoons vegetable oil
2 tablespoons Orange brandy, cherry Heering, Madeira, Port or Sherry wine (or use fruit juice)
1 large egg
1 cup boiling water
cream cheese, optional
Preheat the oven to 350 degrees. Grease a 8”x4-1/2”x3” loaf pan (or a one-pound coffee can). Mix the flour, sugar, baking soda, salt and orange zest into a bowl. Add the fruits and nuts and toss the ingredients to coat the fruit with the flour mixture. In another bowl, combine the vegetable oil, brandy and egg. Pour the boiling water into the fruit-flour mixture and mix thoroughly. Add the egg mixture and blend it in thoroughly. Spoon the batter into the prepared loaf pan. Bake for about 50 minutes or until a cake tester inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes. Invert onto a cake rack to cool completely. Slice and serve plain or with cream cheese.
Makes 10-12 servings