Date-Nut Bread Recipe
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Date-Nut Bread

Makes 3 small loaves, about 6 slices each

The recipe is adapted from one by cookbook author Lynn Kutner. Look for pitted dates sold in packages or in bulk. To freeze, wrap in plastic, then wrap again in aluminum foil and freeze for up to 2 weeks. Serve with Apricot Compote.

1 1/4 cups (5 1/2 ounces) whole-wheat flour

1 1/4 cups (5 1/2 ounces) all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/3 cup packed light brown sugar

1/3 cup boiling water

About 5 ounces pitted dates, coarsely chopped to yield 1 cup

1/2 cup unsulphured molasses

1/2 cup sour cream

4 tablespoons unsalted butter, melted

1 large egg

1 tablespoon finely grated orange zest

1 cup (4 ounces) coarsely chopped walnuts or pecans

Instructions: Place rack in center of the oven and preheat the oven to 325 for conventional baking, 300 for convection. Grease and flour three empty 15.25-ounce tin cans, three 6 x 3 x 2-inch miniature loaf pans or three 5 3/4 x 3 1/2-inch aluminum foil pans.

Sift the whole-wheat and all-purpose flours, baking powder, baking soda and salt into a large bowl; sprinkle the brown sugar on top and set aside. Pour the boiling water on the dates in a medium bowl and allow them to stand until cool, about 20 minutes. Add the molasses, sour cream, butter, egg and orange zest to the dates and stir to blend thoroughly. Pour this mixture over the dry ingredients in the bowl and stir gently to combine. Do not beat. Stir in the nuts.

Spoon the thick batter into the prepared tin cans or loaf pans, filling them 3/4 full. Transfer the pans to a baking sheet. Bake until browned on top, firm to the touch, perhaps cracked, and a round wooden toothpick or skewer inserted in the center of the loaf comes out dry, about 45 minutes for the mini loaves and 60-70 minutes for the cans; 35-40 minutes for the mini loaves and 55-60 minutes for the cans with convection.

Place on a wire rack to cool about 15 minutes for the mini loaves and 30 minutes for the cans. To remove the breads, tilt the pans slightly and gently tap on work surface to see if they are releasing from the container. If not, or if in doubt, run a small metal spatula between the outer edge of the bread and the metal or tin rim, freeing the sides and allowing air to get under the bread. Cool completely before slicing with a sharp serrated knife.

Per slice: 210 calories, 4 g protein, 32 g carbohydrate, 9 g fat (3 g saturated), 22 mg cholesterol, 239 mg sodium, 2 g fiber.


Recipe from Razzle Dazzle Recipes
All graphics by Debbie