"Jewish Bread" (Anyu'S Date Nut Bread)

1. 1

   Heat the oven to 350F. Prepare a 9x5 loaf pan by spraying with cooking spray and dusting it with flour.

2. 2

   In the bowl of a stand mixer using the beater blade, beat the 3 eggs, the sugar, and the vanilla extract at high speed until pale colored and fluffy, about 5 minutes. In a separate bowl, combine the 5 Tbs. flour and the baking powder.

3. 3

   Place the chopped dates in a bowl and toss with the 2 Tbs flour until evenly coated. Combine with the chopped walnuts.

4. 4

   When the eggs are well-beaten, remove the bowl from the mixer and scrape off the beater blade. Sift the flour and baking powder over the egg mixture, and using a scraper spatula, gently fold the flour into the eggs until just combined. Gently fold in half the dates and nuts until coated, then fold in the remainder.

5. 5

   Spoon the batter into the prepared pan. Bake for 30-45 minutes, until a skewer inserted in the center comes out moist but clean. If the loaf is browning too quickly, cover it with foil.

6. 6

   Let the loaf rest in the pan on a rack for 10 minutes, then gently loosen the sides with an offset spatula and turn out onto a rack to cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.