A delightful loaf combining the sweetness of dates with the crunch of pecans, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Use parchment paper for easier removal of the loaf.
In a small bowl, combine the boiling water and baking soda.
Ensure the baking soda is fully dissolved for even distribution.
Pour the water mixture over the chopped dates and let it cool.
This step softens the dates, making them easier to blend into the batter.
In another bowl, whisk together the flour, baking powder, and salt.
Sift the flour for a lighter texture.
Beat the egg in a separate bowl, then gradually add the brown sugar, mixing well.
Ensure the mixture is smooth and creamy.
Add the cooled date mixture, toasted pecans, and vanilla extract to the egg mixture and mix.
Fold gently to avoid overmixing.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Do not overmix to keep the loaf tender.
Stir in the melted butter until fully incorporated.
Ensure the butter is not too hot to prevent cooking the egg.
Pour the batter into the prepared loaf pan and bake for 50-55 minutes.
Check doneness with a toothpick; it should come out clean.
Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Cooling on a rack prevents the bottom from becoming soggy.
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