Neuman’s-Inspired Date Nut Bread with Cream Cheese
This classic date nut bread is inspired by the iconic grocery store loaf many of us grew up with. It features a smooth, dense crumb, deep date flavor, and finely chopped walnuts, and it is traditionally served sliced with plain cream cheese.
Equipment
- Blender/Food Processor
Ingredients
- 1 1/2 cups chopped medjool dates pitted
- 1 cup boiling water
- 3/4 cup brown sugar packed
- 2 tbsp molasses
- 1 tsp baking soda
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp neutral oil (I prefer avocado oil)
- 1 egg large
- 1 tsp vanilla extract
- 1/2 cup walnuts very finely chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9 by 5 inch loaf pan. Line the pan with parchment paper so the paper hangs over the long sides, which will make it easy to lift the loaf out after baking.
- Make the date base by adding the chopped dates, brown sugar, molasses, and boiling water to a medium saucepan. Place the pan over medium heat and stir as it warms. Once it reaches a gentle simmer, continue cooking for 3 to 4 minutes, stirring occasionally, until the dates are very soft and the mixture looks thick and syrupy.
- Remove the saucepan from the heat and carefully stir in the baking soda. The mixture will foam and bubble up a bit, which is normal. Let the mixture sit and cool for about 15 minutes so it is no longer steaming hot.
- Blend the date mixture until mostly smooth. Use an immersion blender directly in the pot, or carefully transfer the mixture to a blender. Blend briefly, just until it becomes a thick, mostly smooth paste with tiny flecks left behind. Do not blend for too long because you want a paste, not a thin liquid.
- In a medium bowl, whisk the flour, baking powder, and salt until evenly combined. This helps the bread rise evenly and prevents pockets of baking powder or salt in the loaf.
- In a separate large bowl, whisk the egg, neutral oil, and vanilla extract until smooth. Add the cooled date paste and whisk again until the mixture looks uniform and glossy.
- Add the dry ingredients to the wet ingredients. Use a rubber spatula to fold the batter together gently, scraping the bottom and sides of the bowl as you go, until you no longer see dry flour. Stop mixing as soon as everything is combined because overmixing can make the bread tough.
- Fold in the finely chopped walnuts until they are evenly distributed. The walnuts should be small pieces so they blend into the crumb rather than creating large chunks.
- Transfer the batter to the prepared loaf pan. Use a spatula to smooth the top into an even layer. Tap the loaf pan lightly on the counter once or twice to help settle the batter and remove any large air pockets.
- Bake for 55 to 65 minutes. The bread is done when the top looks set and the center springs back lightly when you press it gently. If the top starts to look too dark before the center is done, loosely tent the pan with foil for the remaining bake time.
- Cool the loaf completely before slicing. Let it cool in the pan for about 20 minutes, then use the parchment paper to lift it out and place it on a wire rack to finish cooling. Slicing too soon can cause the bread to crumble or feel gummy.
- Slice and serve the classic way by spreading plain cream cheese on each slice. For the most nostalgic texture, slice the bread once it has fully cooled and serve it at room temperature.
Notes
This bread is traditionally eaten sliced with plain cream cheese spread on top. For the most cohesive texture and clean slices, wrap the cooled loaf tightly and let it rest overnight before slicing.
Nutrition
Serving: 1gCalories: 297.04kcalCarbohydrates: 55.78gProtein: 4.45gFat: 7.31gSaturated Fat: 0.86gPolyunsaturated Fat: 3.33gMonounsaturated Fat: 2.68gTrans Fat: 0.002gCholesterol: 16.37mgSodium: 282.52mgPotassium: 293.13mgFiber: 2.55gSugar: 33.94gVitamin A: 57.79IUVitamin C: 0.08mgCalcium: 72.28mgIron: 1.96mg
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