This moist loaf is a holiday favorite, but it's also wonderful with afternoon tea anytime of year.
Author: Levana Kirschenbaum
Serves: 12 servings
Ingredients
2½ cups all-purpose flour, whole wheat pastry flour, or spelt flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
½ teaspoon salt
⅔ cup oil (your favorite type for baking)
½ cup agave nectar
2 eggs
1 teaspoon vanilla extract
1 cup hot strong black tea (okay to use decaf)
1 cup packed diced dates
1 cup dark or golden raisins (or more dates)
¾ cup chopped walnuts, plus additional for garnish
Instructions
Preheat your oven to 350ºF and grease a 9x5-inch or 6 cup loaf pan.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
In a another large bowl, mix the oil, agave, eggs, and vanilla until well combined. Add the black tea and whisk to combine. Add the flour mixture and stir until just combined; do not overmix. Fold in the dates, raisins, and walnuts.
Scrape the batter into your prepared pan and even it out. Optionally sprinkle the batter with some chopped nuts.
Bake for 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.
Notes
Muffin Option: Scrape the batter into 12 greased or lined muffin cups and bake for about 30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Mini Loaf Option: Scrape the batter into a 6 cup mini loaf pan and bake for about 30 to 40 minutes, or until a toothpick inserted in the center of a loaf comes out clean.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/date-nut-bread