Grandma's Date Nut Bread

Recipe View Infuse the Raisins: Place raisins in a heatproof bowl. Pour boiling water over raisins and let steep for about 20 minutes, allowing the water to absorb the raisin's essence. Drain raisins, reserving the infused water. Discard the raisins. (Time: 20 minutes)

Recipe View Prepare for Baking: Preheat oven to 350 degrees F (175 degrees C). Generously grease a loaf pan with butter to prevent sticking.

Recipe View Activate and Bloom: In a small saucepan, bring the reserved raisin-infused water to a boil. Measure out 3/4 cup of the boiling water into a separate bowl. Stir in the baking soda; the mixture will fizz.

Recipe View Combine the Base: In a large bowl, combine the chopped dates and prunes. Pour the baking soda-infused water over the dried fruit, then add the softened unsalted butter. Stir until the butter is melted and everything is well combined. Incorporate the sugar and vanilla extract; allow the mixture to cool to room temperature. (Time: 15 minutes cooling)

Recipe View Incorporate Egg and Dry Ingredients: Stir the well-beaten egg into the cooled fruit mixture, ensuring it's evenly distributed. In a separate small bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped walnuts.

Recipe View Bake to Perfection: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean.

Recipe View Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (Time: 10 minutes)