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Recipe Detail Page
Date and Ginger Loaf
Spring 2010
This moist quick bread might be perfect with a cup of tea but it’s even finer teamed with a tot of Drambuie. If tightly wrapped, the loaf will keep well for up to three days.
Makes one 9-inch (23-cm) loaf
1 cup (250 mL) coarsely chopped pitted dates
1 cup (250 mL) boiling water
1 tsp (5 mL) baking soda
1 Earl Grey tea bag
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) ground ginger
1 tsp (5 mL) baking powder
¼ tsp (1 mL) salt
¾ cup (175 mL) packed brown sugar
½ cup (125 mL) unsalted butter, softened
1 egg
½ cup (125 mL) finely chopped crystallized ginger
½ cup (125 mL) plain yoghurt
Glaze
½ cup (125 mL) icing sugar
2 to 3 tbsp (25 to 45 mL) water
3 tbsp (45 mL) finely chopped crystallized ginger
1. In a medium bowl, combine dates, boiling water, baking soda and tea bag. Let cool to room temperature. Discard tea bag.
2. Preheat the oven to 350°F (180°C).
3. Grease and flour a 9 x 5-inch (2-L) loaf pan.
4. In a medium bowl, whisk together flour, ginger, baking powder and salt.
5. In a large bowl, cream together sugar and butter until pale and fluffy. Beat in egg. Stir in date mixture, crystallized ginger and yoghurt until well combined. (Batter may look curdled.)
6. Add flour mixture to creamed mixture. Stir just until combined and dry ingredients are moistened. Scrape batter into prepared pan, smoothing top level. Bake for about 1 hour or until a toothpick inserted into centre of loaf comes out clean. Let cool in pan on wire rack for 5 minutes. Remove loaf from the pan and let cool completely on wire rack.
7. For glaze, in a small bowl, stir together icing sugar and 2 tbsp (25 mL) water until smooth, adding a little more water if necessary to make the glaze thin enough to drizzle. Drizzle glaze over loaf and sprinkle evenly with crystallized ginger. Let glaze set before slicing loaf.
Makes one 9-inch (23-cm) loaf
