Best Date And Nut Loaf Recipes
WONDERFUL DATE AND NUT MINI LOAF BREADS
One of the best recipes for date loaf...this recipe makes four mini loaves, if desired you may freeze a couple, they freeze very well --- servings is only estimated, raisins may be replaced for the dates or for the holidays use candied cherries in place of the dates, or half of each.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 35m
Yield 32 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees F.
- Grease four 6x3-inch mini loaf pans.
- In a bowl sift first 5 ingredients.
- Combine 1/4 of the flour mixture with the chopped dates and nuts; toss to coat.
- In another bowl combine butter and sugar; beat with an electric mixer until light and fluffy.
- Add in eggs and beat well then add in the vanilla, almond extract, and beat for another 2-3 minutes.
- Add in dry ingredients alternately with milk beating after each addition.
- Fold in the dates/flour mixture by hand, then spoon into prepared mini loaf pans.
- Bake for 25-30 minutes or until loaves test done.
DATE AND NUT LOAF
From The Winter Vegetarian by Darra Goldstein, (published by HarperCollins, 1996). If you haven't read that book, check it out! It will make you feel better about winter. This recipe uses twice the amount of dates as a typical date loaf. The author credits the original recipe to her sister. I reduce the amount of sugar to 1/2 c. and use 1 1/4 c. whole wheat flour plus 1/4 cup ground flaxmeal to make this a bit healthier.
Provided by AlaskaStephanie
Categories Quick Breads
Time 1h30m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Place the dates in a medium bowl and sprinkle with the baking soda, then pour the boiling water over. Set aside.
- Preheat the oven to 350 degrees. Grease a large loaf pan. The original recipe calls for a 2 pound coffee can, but I never have one of those.
- In a mixing bowl, cream butter. Stir in sugar, egg, vanilla, spices, and salt.
- Add half the flour, then stir in the dates.
- Add remaining flour and nuts.
- Place batter in prepared pan.
- Bake until a cake tester comes out clean, usually around 50 minutes to an hour. The original recipe calls for a 90 minute bake time, but I don't think it needs that much time.
- Cool ten minutes before removing from pan.
- Slices better the next day.
Nutrition Facts : Calories 3123.1, Fat 57.8, SaturatedFat 12.9, Cholesterol 216.5, Sodium 1502.2, Carbohydrate 644.2, Fiber 40.2, Sugar 449, Protein 44.2
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