A no flop easy date and pecan cinnamon coffee loaf, perfect to have with soft butter and a cup of tea to unwind.
Ingredients
1 and a 1/2 cups chopped dates
1 tsp baking soda
1 tsp coffee granules
1 tsp cinnamon powder
4 tbsp unsalted butter (room temperature)
1/2 cup dark brown sugar or normal brown sugar
1/4 cup sugar (white)
1 egg, at room temperature
1 and a 1/2 cup all-purpose flour
1 cup chopped pecans
1 teaspoon vanilla essence
Method
Pre-heat the oven to 175 degrees C.
Line a small size loaf pan.
Add the chopped dates into a bowl.
Add the baking soda to 3/4 cup boiling water. Pour the water/baking soda mixture over the dates.
Add the coffee, cinnamon powder to the mixture and leave aside.
Mix the butter and the sugars with the mixer for about 3 minutes on medium high speed until they are creamed together.
Add the egg and vanilla essence, mix the flour into the batter until well combined. It starts to get dry at this point.
Add the dates and nuts (keep the water that was soaking the dates aside) fold into mixture. now add the water that was used to soak the dates in mixture making sure all is well combined.
Spoon the mixture into a small loaf pan and smooth it out. Bake the bread for 50 minutes until a toothpick inserted into the middle of the loaf comes out clean. You will notice the top getting darker very quick so cover with a foil and bake till ready.
Let the bread cool in the pan on a wire rack for at least an hour or two. You have to wait until the inside is completely cool to avoid crumbling when slicing to enjoy with soft butter.
