Blast from Cafés Past!

Here to fuel your nostalgia for the Chock full o’Nuts café, try this classic recipe.

DATE-NUT BREAD AND CREAM CHEESE SANDWICHES

Ingredients (makes 1 loaf):

1. Preheat oven to 350°F and lightly grease a 9×5-inch metal loaf pan, set aside.
2. Add the dates to medium-sized, heat-safe bowl. Pour boiling water over top, stir and let stand 15 minutes.
3. Meanwhile, stir together the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Add the nuts and set aside.
4. In a separate large bowl, cream together the butter and sugar until combined (mixture might look crumbly). Add eggs and vanilla and mix until smooth and combined.
5. Alternate between adding the flour mixture and the date mixture (including remaining water), 1/2 of each at a time, mixing until combined.
6. Pour batter into prepared pan and bake 45-55 minutes, until bread is almost completely baked, but a few crumbs still stick to a toothpick inserted into the loaf. The bread will continue cooking after it is removed from the oven, so be careful not to overbake.

Assemble the sandwiches:

7. Let bread cool for 10-15 minutes, then remove from pan and let cool fully on a rack. Once cooled, slice bread and serve as closed or open-faced sandwiches spread with a tablespoon or two of cream cheese.