Gluten-Free Date Nut Bread
Ingredients
- 4 tablespoons 1/2 stick unsalted butter, cut into 6 chunks
- 1 cup pitted dates coarsely chopped
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 3/4 cup boiling water
- 1 egg beaten
- 2 cups Cup4Cup gluten-free flour or all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup walnuts coarsely chopped
- 1/2 teaspoon vanilla extract
- 1-1/2 tablespoons rum see Notes
Instructions
- Preheat oven to 350°F.
- Grease a 9x5-inch loaf pan.
- Place butter in a large mixing bowl, place dates on top and pour both sugars over. Pour boiling water over ingredients in the bowl. Let sit for 7 minutes. Stir well.
- When mixture is cool, add egg and mix well.
- Combine flour, baking powder and salt together in a separate bowl.
- Add to date mixture, beating for 30 seconds.
- Stir in walnuts, vanilla and rum.
- Pour into prepared pan.
- Bake until a toothpick inserted into the center of the bread comes out clean, about 45 to 50 minutes.
- Cool bread in the pan on a rack for 10 minutes. Remove from pan and place on rack until cooled.
Notes
* If you don't want to use rum, you can substitute 1-1/2 teaspoons of rum extract or increase vanilla extract to 2 teaspoons (and leave out the rum).
* Freezes well.
* Recipe can be doubled or tripled.
* If you use Cup4Cup gluten-free flour this bread is both gluten-free and wheat-free.
* Freezes well.
* Recipe can be doubled or tripled.
* If you use Cup4Cup gluten-free flour this bread is both gluten-free and wheat-free.
