Coffee Date Bread

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan thoroughly and line the bottom with parchment paper, leaving an overhang on the sides for easy removal. (5 minutes)

Recipe View 10 mins In a small bowl, combine the chopped dates and baking soda. Bring the freshly brewed coffee to a boil and pour it over the dates. Stir well and set aside to allow the dates to soften and plump up. (10 minutes)

Recipe View 5 mins In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. (5 minutes)

Recipe View 5 mins In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

Recipe View 3 mins Fold in the toasted chopped pecans and the coffee-date mixture until evenly distributed throughout the batter. (3 minutes)

Recipe View 2 mins Pour the batter into the prepared loaf pan, spreading it evenly. (2 minutes)

Recipe View 1 hrs Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached. The top of the loaf should be golden brown and spring back when lightly touched. (60 minutes)

Recipe View 10 mins Let the bread cool in the pan for 10 minutes before using the parchment paper overhang to lift it out of the pan. Transfer to a wire rack to cool completely before slicing and serving. (10 minutes)