Ingredients:

  • 1.5 cups (250g) chopped pitted Medjool dates
  • 1 cup (240ml) boiling water
  • 1 tsp baking soda
  • 0.5 cup (113g) unsalted butter, softened
  • 0.75 cup (150g) packed brown sugar
  • 1 tbsp molasses
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 cup (125g) chopped walnuts, toasted

Instructions:

  1. Combine chopped dates and baking soda in a heat-proof bowl; pour boiling water over them and let sit for 10-15 minutes to hydrate.
  2. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper.
  3. In a large bowl, cream the softened butter, brown sugar, and molasses until fluffy. Beat in the egg and vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the date/water mixture, stirring until just combined.
  6. Gently fold in the toasted walnuts using a silicone spatula.
  7. Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the loaf in the pan for 10 minutes before transferring to a wire rack to cool completely.