Spiced Date Walnut Loaf with Tahini Glaze
Happy Friday! Let’s do some baking. Because why not right now, we all deserve it. This Spiced Date Walnut Loaf is very easy to whip together and makes a great breakfast, snack, dessert, or even dinner right now, because who knows what day and time it even is. This loaf was inspired by an Ina Garten recipe and because I love the combination of dates and tahini, I added a simple tahini glaze over top. This loaf is just as delicious without the glaze if tahini is not your thing. Maybe just sprinkle a little coarse raw sugar over top before baking for an extra little sweetness and crunch.
My friends at Nature’s Anthem sent me a few boxes of their dates, grown in the Coachella Valley. They are the freshest and most moist dates I have ever had, nothing like the ones you find in the bulk bins at the store. We have been eating them in everything. From this loaf, to adding them to our oatmeals, grain herb salads (I love salty and sweet), wrapped with bacon, one pot roasted chicken style with carrots, and as quick snacks sautéed in olive oil and sprinkled with flaky sea salt (a personal favorite of mine). Send me your favorite ways to eat and cook with dates!
For this recipe, I like to chop my dates and walnuts on the bigger side, which I think makes for more interesting bites. However that does mean when slicing the bread, you can hit a chunk, making your slices uneven. So feel free to chop the dates and walnuts smaller, or leave them big like mine it’s delicious.
Spiced Date Walnut Loaf with Tahini Glaze
One loaf
INGREDIENTS:
2 cups coarsely chopped dates
1/3 cup orange liqueur
4 tablespoons unsalted butter, at room temperature, plus more for pan
3/4 cup light brown sugar, lightly packed
1 large egg
1 teaspoon pure vanilla extract
1 tablespoon grated orange zest, from 2 oranges
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice
3/4 cup coarsely chopped walnuts
STEPS:
Preheat the oven to 350 degrees. Butter the bottom of a loaf pan. Line the loaf pan with parchment paper, allowing 2” of overhang on each side, butter again.
In a small bowl combine the chopped dates and the orange liqueur. Allow this to sit for 30 minutes while you work on the batter.
In a medium bowl mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt, set aside. Using an electric mixer fitted with the paddle attachment, beat the butter and the brown sugar together on medium speed for one minute. Turn the mixer to low and add the egg, vanilla, and orange zest. Begin alternating the flour mixture and the orange juice into the bowl, beating until just combined. Stir in the dates and their liquid by hand, and fold in the walnuts.
Pour the batter into the loaf pan and smooth the top. Bake for 50-60 minutes until a toothpick comes out clean. Allow to cool for 10 minutes in the pan and then lift the loaf out of the pan and allow to fully cool on the wire rack.
Tahini Glaze
INGREDIENTS:
1/2 cup confectioners sugar
1 tablespoon tahini
1 tablespoon maple syrup
2 tablespoons heavy cream
STEPS:
Combine the sugar, tahini, maple syrup and heavy cream in a small bowl, whisking until smooth. Once the loaf is nearly cooled, drizzle the glaze over top. Wait for about 30 minutes before slicing and serving.