Chef David Davenport’s Date Nut Bread with Maple Schmear. Photos by Lynae Sowinski
The holidays are coming! Chef David Davenport’s date nut bread may be the treat you are looking for to bring to a family (or friend) gathering!
Date Nut Bread
Chef David Davenport
Bloomington Cooking School
2 cups dates, chopped
2 cups walnuts, chopped
1 tablespoon baking soda
6 tablespoons Crisco
1 1/2 cups boiling water
4 eggs, thoroughly whisked
1 1/2 cups sugar
1 teaspoon salt
3 cups all-purpose flour
2 loaf pans (3 1/2 inches by 2 1/4 inches by 8 inches), sprayed with Pam
1) Mix the dates, walnuts, baking soda, and Crisco together. Mix in the boiling water and set aside for 15 minutes.
2) Mix the flour, salt, and sugar. Then mix in the eggs. If needed, add a small amount of water to help bind the mixture.
3) Combine the two mixtures thoroughly. Then evenly spoon into loaf pans.
4) Place the pans on a tray and bake at 350ºF for one hour. Test with a toothpick or pastry probe.
Maple Schmear
David Davenport
Bloomington Cooking School
1 pound cream cheese
maple syrup, to taste
1) Beat the cream cheese thoroughly with an electric mixer.
2) Add maple syrup and mix. Be careful not to add too much maple syrup in the beginning — taste as you go and add more if needed.
