TWD: Date-Nut Loaf- my pick!

Apricot Walnut vs. Date Walnut Bread- a Tuesdays with Dorie taste-off.

The apricot version was made in this vintage pan and the date version was made in a traditional loaf pan, but both cooked perfectly and were done exactly at the end of the recommended baking time.

TWD members-please feel honored. Usually, we barely wait for the treats to cool off before tearing into them, but this week, in honor of my pick, I lovingly photo-styled them and made more two varieties for research purposes. I also saved half of each loaf for the next day to test out the "it is better after it rests" theory. As always, Dorie Greenspan is right. The bread was still moist and tender the second day and the flavors had somehow mellowed and blended together in an even more perfect way. I would imagine that it would have been delicious on the third day, but I feed men both large and small, so nothing ever lasts that long in our hungry household.

I liked the date-walnut version best toasted with a slather of cream cheese on top. While many people are leery of dried fruits in their baked goods (I realized this when I chose my last TWD pick), I think pitted dates deserve a second glance. They are mild, sweet and almost melt into the background of the bread like a chocolate chip. If you are a confirmed fruit hater, you could substitute chocolate chips or cinnamon chips instead.

My kids loved the apricot version covered in melted butter and copious amounts of this jam. I think cream cheese was the secret weapon in this recipe- it gave the bread a moist, tangy flavor and created a crunchy outside crust with a light, almost-fluffy interior. In Baking, the recipe is accurately described as more of a cake than a loaf.

You can't see it in the photo, but my younger son has a hunk of the bread in his hand. Apparently, It is the perfect bread to consume at the beach while contemplating life's ethical dilemmas.

I hope you all enjoyed it as much as we did. I look forward to checking out your interpretation of it and seeing your beautiful photos as well. Hugs and crumbs to all my fellow bakers!

I have included the entire recipe below but you really should buy the book for yourself. (I recommend Philadelphia brand cream cheese, King Arthur flour (either AP flour or white whole wheat flour), and dried apricots from Trader Joe's.)

Date Nut Loaf

* Ingredients *
2 cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 sticks (250g) unsalted butter, room temperature
3 oz (90g) cream cheese, room temperature
¾ cup (packed) light brown sugar
4 large eggs
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup soft pitted dried dates, each cut into 8 pieces
1 cup walnuts, coarsely chopped

* Directions *
Preheat oven to 325F (160C). Butter a 9 x 5 inch (22 x 12 cm) loaf pan, dust the inside with flour and tap out the excess. Put the pan on a baking sheet. Whisk together the flour, baking powder and salt. Working with a stand mixer, beat the butter and cream cheese on medium speed until smooth, about 2 minutes. Add the sugar and beat until the mixture is light and fluffy, another 3 minutes or so. Add the eggs one at a time, beating for 1 minute after each addition, then beat in the extracts. The batter may look curdled – don’t worry, it will come together in a minute. Reduce the speed to low and mix in the dry ingredients, mixing only until they are incorporated. Using a rubber spatula, fold in the dates and nuts. Turn the batter into the pan. Bake for 40 minutes. Cover the top of the cake with foil and bake for another 40 minutes or so until the top is honey brown, bumpy and cracked and a thin knife inserted into the centre of the cake comes out clean. Transfer the cake to a rack and cool about 10 minutes before unmolding. Then cool to room temperature.