|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||20%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 62g||23%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This moist date nut bread makes a wonderful breakfast or brunch bread. The bread may be made with chopped walnuts or pecans.
This bread freezes well, too. Try spreading cream cheese between two thin slices and freeze the "sandwiches" to enjoy later. Or spread the bread with orange cream cheese or an orange-flavored butter.
- 1 cup water (boiling)
- 8 ounces dates (chopped)
- 2 tablespoons butter
- 3/4 cup sugar (granulated)
- 1/4 cup brown sugar
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup walnuts (chopped)
Gather the ingredients.
Heat the oven to 350 F.
Grease a 9x5x3 inch loaf pan.
Pour the 1 cup boiling water over the 8 ounces of chopped dates in a medium bowl; add the 2 tablespoons butter and set aside.
With a mixer, beat 3/4 cup of sugar, 1/4 cup brown sugar, and 1 egg until light.
In another bowl, combine the 2 1/4 cups of flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
Add to the sugar mixture, alternating with the date and water mixture.
Stir in 1/2 cup of chopped nuts.
Pour into the loaf pan.
Bake in the preheated oven for 45 to 55 minutes, or until a wooden pick inserted in center comes out clean.
Serve and enjoy!
- Make an easy cream cheese spread to complement the date bread. In a mixing bowl, beat 4 ounces of softened cream cheese with 1 1/2 teaspoons of finely grated orange zest, 3 tablespoons of confectioners' sugar, and a few drops of vanilla.
- Instead of walnuts, use chopped pecans in the recipe.
- Sprinkle the quick bread batter with a cinnamon-sugar blend just before it goes into the oven.