This is a rather rustic bread. It is happiest in thick slices next to a big cup of hot coffee, but would be ill at ease on the multi-tiered trays served at elegant tea parties.

Which is too bad, since this bread has a lot to offer. If coziness is available in bread form, this might be it. Richly spiced dough is studded with dates and walnuts and wrapped around a surprise center of cinnamon and apples.

Have I convinced you to try it yet?

Ingredients:

• 1 1/2 cups plus 1 tbsp (separate) AP flour
• 1 tsp baking powder
• 1/4 tsp ground cloves
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 2 eggs
• 1/2 cup melted unsalted butter
• 1/2 cup milk (any kind will work)
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts
• 1/2 cup chopped dates
• 1 cup chopped apples (I used gala)
• 1/4 cup brown sugar
• 1 tsp cinnamon

Directions:

1. Preheat oven to 350 degrees f
2. Line a loaf pan with parchment paper
3. Combine flour (1 1/2 cups), cloves (1/4 tsp), allspice (1/4 tsp), nutmeg (1/4 tsp) and salt (1/2 tsp) in a bowl and set aside
4. Beat eggs (2) with brown sugar (1/4 cup) for about 2 minutes
5. Add melted butter (1/2 cup), milk (1/2 cup) and vanilla (1 tsp) and mix until combined
6. Add dry ingredients and mix just until combined
7. Roll chopped dates (1/2 cup) in flour (1 tbsp) until coated (see notes)
8. Add dates (1/2 cup) and walnuts (1/2 cup) to batter and gently stir in
9. Combine chopped apples (1 cup), brown sugar (1/4 cup) and cinnamon (1 tsp) in a bowl
10. Pour 2/3 of batter into prepared loaf pan and spread to the edges (it will be a bit thick)
11. Evenly spread apple mixture over batter
12. Evenly spread remaining batter over apple mixture
13. Use a skewer or knife to gently swirl the batter in the pan, just a couple of times, then use a spatula to re-level the top layer (see notes)
14. Bake for 60-65 minutes, until golden-brown and a toothpick comes out clean or with apple mixture on it (no uncooked batter though)
15. Let cool at least 10 minutes before removing from pan

Notes:

• Rolling the chopped dates in the flour will keep them from sticking together so that they spread out more evenly in the batter
• It is important to keep the apples more or less separated from the bread dough, or else things can start to get soggy. However, a bit of stirring is important so that the top and bottom layers of dough have a chance to mix a bit. Otherwise, the loaf will bake in distinct layers and you will end up with an apple-filled sandwich. Not that there is anything wrong with sandwiches!