Happy Eid! We made it through the month of Ramadan, and we can finally enjoy a steaming mug of coffee during daylight hours. I always take my morning coffee for granted until Ramadan rolls around and reminds me just how crucial that cup of coffee is for me and my ability to function most of the day. What did you miss most during Ramadan? Let me know in the comments.
The end of Ramadan also signals the end of eating dates every day. At least, that’s the case for me. If you’re anything like me, you stocked up on a massive box of medjool dates because you were worried about running out halfway through the month. And, as usual, you didn’t even make it through half the box when Ramadan ended, leaving you with a half-eaten box of dates you have no idea what to do with. Well, I have a few ideas…
And my latest and greatest … Date Walnut Bread (with a secret ingredient *cough* coconut *cough*)
Traditionally, we spend the last week of Ramadan making Mamoul Cookies. They’re cookies stuffed with mashed dates and sprinkled with powdered sugar. I have fond memories of sitting at my Tayta’s kitchen table with oiled up hands. My job was to roll the mashed dates into small balls for the cookies while she got the dough ready and molded. I Remember those days like it was just last year. Now, I’m older, my Tayta decided to fly to Amman for Ramadan and I guess it’s technically my turn to start making Mamoul for her. Maybe next year. This year, I’m using up my leftover dates for Date Walnut Bread.
Ingredients
- 1/2 Dates, pitted
- 1/4 cup shredded sweet Coconut
- ½ cup Walnuts, coarsely chopped
- 1/2 cup Granulated Sugar
- 1 1/2 cups All Purpose Flour
- 1 tablespoon Ground Cinnamon
- 1 teaspoon Baking Soda
- 1 Large Egg
- 1/2 cup Butter, softened
Instructions
- Preheat oven to 375 F
- Prepare the dates by placing the pitted dates in a small saucepan and fill with 2 cups water. Bring to a boil, cover and boil for 5-7 minutes, until the dates are softened. Drain and set aside
- In a large bowl, mix together the dry ingredients; flour, sugar, coconut, dates, walnuts and cinnamon
- Add the egg and butter and beat until well combined
- Pour the mixture into a greased loaf pan
- Bake on medium rack for 45 minutes
