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2.96 from 807 votes

Date Nut Bread Recipe with Jujube (Chinese red Date)

Ingredients

  • 1 ½ cup  dried Jujubes  Red Chinese dates
  • ½ cup  Papa Paulo Port
  • 2 ½ cup  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

Instructions

  • 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.

Notes

Note: This recipe makes a dense bread - delicious toasted with butter and served with fig jam.
 
Executive Chef Chris Shepley of The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce in his recipes. He conducts Cooking Parties with the Chef on the third Sunday of each month at Messina Hof Winery.