Date Nut Bread Recipe with Jujube (Chinese red Date)
- 1 ½ cup dried Jujubes Red Chinese dates
- ½ cup Papa Paulo Port
- 2 ½ cups water
- 1 Tbsp baking soda
- 1 cup chopped pecans optional
- 2 cups granulated sugar
- 3 tbsp butter
- 2 eggs beaten
- 1 tsp salt
- 4 ½ cups all purpose flour
- 1 tsp vanilla extract
- ½ cup MH orange Muscat Mistella
- Juice and zest of one orange
Soak dates in port while soda/water comes to boil.
Combine baking soda and water bring to a boil, rehydrate dates in soda water for 30 minutes
Cream the butter and sugar, add eggs/vanilla/drained Jujubes/nuts/ wine /zest and juice/flour and salt. Mix until batter just comes together
Divide into two oiled and floured loaf pans (or 4 mini loaves)
Bake at 330 degrees for 1 hour till a dry clean toothpick inserted comes out clean when inserted into center
Cool for 5 minutes and then turn out of pans to cool on rack.
Note: This recipe makes a dense bread - delicious toasted with butter and served with fig jam.
The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce.