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Milk Street Recipe

Medjool Date, Manuka Honey and Macadamia Breakfast Loaf

By Sarit Packer & Itamar Srulovich - Friend of Milk Street

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Medjool Date, Manuka Honey and Macadamia Breakfast Loaf

The properties of manuka honey are still being debated but there is no doubt that the flavor of the real thing is truly magnificent – rich and complex, with a slight resin undertone, a tiny bit bitter and even tangy. Many of the products sold as manuka are either counterfeit or adulterated, so be prepared to spend a bit on good quality. The unique flavor comes through beautifully in this loaf, and together with the Christmassy spicing makes a perfect foil for the chunks of toffee-sweet dates and buttery macadamia nuts.

TIP: This is a really large loaf, so you will need a big tin. If you are not sure about the size of your tin, just make sure you don’t fill it above the three-quarters level. It will also bake nicely in two smaller tins.

This recipe originally appeared in in December 2016 and is reprinted with permission.

Diana L.

I was trying to make this recipe and it says 160 oven. I have a regular convection oven. I made it and set it to conv at 320. Could you please update your recipe to include Fahrenheit tempature of the oven as well?

Sandra M.

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