Olive Date Nut Bread
| Prep Time: 30 min | Cook Time: 50 min |
| Servings: 6 | Skill Level: medium |
This rich and delicious homemade Date Nut Bread gains a savory, delectable quality from the olives to offset the sweetness of the dates. It’s cravably scrumptious and the perfect gift-of-food for any season~
Recipe and image by Chef Jamie Gwen
Ingredients
- 2 cups pitted dates, roughly chopped
- 1 1/2 cups boiling water
- 3/4 cup packed light brown sugar
- 1/4 cup extra virgin olive oil
- 1/4 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup Pearls Castelvetrano Olives, roughly chopped
- 1/2 cup toasted pecans or walnuts, roughly chopped
Cooking Instructions
- Preheat your oven to 356ºF. Grease a 10-inch x 6-inch loaf or 3 mini loaf pans.
- Place the chopped dates in a mixing bowl and cover them with the boiling water. Let stand for 10 minutes to soften. Do not drain the soaking liquid, as it will be incorporated into the batter.
- In another mixing bowl, combine the brown sugar, olive oil, vegetable oil and the egg. Whisk to combine. Add the softened dates along with their soaking liquid and stir to combine well. Add the flour, baking powder, baking soda and salt and mix with a spatula until incorporated. Stir in the Castelvetrano Olives and nuts.
- Pour the batter into your prepared pan/pans. Bake a large loaf pan for 50 minutes and mini loaf pans for 40 minutes, or until a skewer inserted into the center comes out clean with a few moist crumbs.
- Allow the breads to cool in the pans for 10 minutes, then transfer it to a wire rack to cool completely.
