Description
A moist and flavorful loaf made with sweet dates, crunchy walnuts, and enriched with creamy Hokkaido milk. Perfect for breakfast or an afternoon snack.
Ingredients
Units
Scale
- 1 cup chopped dates
- 1 cup hot Hokkaido milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 3/4 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- Place chopped dates in a bowl and pour hot Hokkaido milk over them. Let sit for 10 minutes to soften.
- In a large bowl, whisk together melted butter, brown sugar, eggs, and vanilla extract.
- Add the softened dates and milk mixture to the bowl and stir to combine.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute Hokkaido milk with any full-fat milk, but Hokkaido milk adds a rich creaminess.
- Store leftovers in an airtight container for up to 3 days at room temperature or freeze for longer storage.
- Add a sprinkle of raw sugar on top before baking for a slightly crunchy crust.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg