Date Nut Bread

Chewy, moist, dark, dense, delicious.  I'm not sure how else I can describe this bread, except to say that I've never tasted anything like it, and it's one of the best things I've ever put into my mouth. 

My friend Sarcy's family used to bake up truckloads of this in coffee cans for Christmas, than give it out to everyone they knew, wrapped in foil, topped with a stick-on bow.  Everyone looked forward to the "coffee-can bread", although some people couldn't figure out how to get the bread out (hint: use a can-opener to cut the bottom off and push the bread through), and would eat it with a spoon straight out of the can.  It's that good.  My favorite way to eat it is cold, with lots of cream cheese.  Sarcy eats it lightly toasted.

Combine and let stand while preparing other ingredients:
1-8 oz package dates, finely chopped (approx 32 whole dates or 1 cup finely chopped)
2 teaspoons baking soda
1-1/2 cups boiling water

Mix together:
2-1/4 cups flour
1/4 teaspoons baking powder
1-1/2 cups sugar

Add the soaked dates and liquid to flour mixture, along with:
1 Tablespoon melted butter
1 beaten egg
1 teaspoon vanilla
1 cup chopped walnuts (optional, of course)

Pour into greased loaf pan (or coffee cans) and bake at 350 (F) for 1-1/4 hours, or until toothpick comes out clean. 

I always bake these as muffins too (better for the little guys to hold onto, easier to serve), and it takes less time to bake.  Keep an eye on them, but it should take between 25 and 30 minutes.

Very important: when making any kind of sweet bread, cake, or muffins, never fill more than 3/4 of the way full, at most.  Othewise it's going to overflow and make a huge mess in your oven.

These get even more sticky, dark, moist and delicious with time, although I usually don't have that much self-control.