Spiced Carrot And Nut Bread With Cinnamon Butter - cooking recipe

Ingredients

1 1/4 cups pitted dried dates, chopped
3/4 cup firmly packed brown sugar
1 1/3 cups unsalted butter, at room temperature
2 None large eggs, at room temperature
1/2 cup self-raising flour
1/2 tsp all spice
1/2 tsp ground cinnamon
1 3/4 cups rolled oats
2 None large carrots, peeled and grated
2/3 cup walnuts, chopped

Preparation

Preheat the oven to 350\u00b0F. Grease and line a 8 x 4 inch loaf pan with baking paper, extending the paper at long sides for handles.
Place the dates in a small heatproof bowl. Pour 1 cup of boiling water over the dates and let stand for 15 mins, or until soft. Allow to cool.
Using an electric mixer, beat the brown sugar and 11 tbsp of butter until light and creamy. Add the eggs, one by one, beating well after each addition. Add the flour, all spice, half the cinnamon, oats, carrot and walnuts. Stir until just combined. Add the date mixture and fold until just combined. Spoon the cake mixture into the prepared pan and smooth the surface with large flat knife.
Bake for 50-60 mins, or until a skewer inserted at the center comes out clean. Allow to cool in the pan for 5 mins before turning out. Combine the remaining butter and cinnamon in a small bowl. Slice warm and serve with cinnamon butter.