A rich and moist Brown Butter Date Pudding Loaf filled with deep caramel-like flavors from nutty brown butter and sweet dates.

Scale

200 g pitted dates, chopped

250 ml boiling water

1 tsp baking soda

170 g unsalted butter

150 g light brown sugar

2 large eggs

1 tsp vanilla extract

220 g all-purpose flour

1 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp salt

50 g walnuts or pecans, chopped (optional)

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1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. Place chopped dates in a bowl, pour over boiling water, and stir in baking soda. Let sit for 10 minutes.

3. Melt butter in a saucepan over medium heat and cook until golden brown and fragrant, about 5-7 minutes.

4. Allow brown butter to cool slightly, then whisk in brown sugar.

5. Beat in eggs one at a time, then stir in vanilla extract.

6. In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.

7. Fold the dry ingredients into the butter mixture until just combined.

8. Stir in the softened dates and their liquid, then fold in walnuts or pecans if using.

9. Pour batter into the prepared loaf pan.

10. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

11. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The loaf tastes even better the next day as the flavors deepen.

Serve warm with vanilla ice cream, whipped cream, or caramel sauce.

Store in an airtight container for up to 4 days at room temperature.

The loaf can be frozen for up to 3 months.