Best Date And Walnut Bread Recipes

FIG, DATE, AND WALNUT QUICK BREAD

Steps:

• Preheat oven to 350°.
• Heat first 4 ingredients in a small, heavy saucepan over medium heat just until bubbles begin to form around edge (do not boil).
• Remove from heat; stir in figs and dates.
• Let stand 20 minutes or until fruit softens.
• Combine sugar, oil, and eggs in a large bowl; stir with a whisk until well blended.
• Stir in cooled milk mixture.
• Combine flours, baking soda, and salt in a large bowl; make a well in center of mixture.
• Add milk mixture to flour mixture, stirring just until moist.
• Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
• Sprinkle walnuts evenly over batter.
• Bake for 40 minutes or until a wooden pick inserted in center comes out clean.
• Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.

FIG, DATE, AND WALNUT BREAD

Steps:

• Preheat oven to 350°. Heat first 4 ingredients in a small, heavy saucepan over medium heat just until bubbles begin to form around edge (do not boil). Remove from heat; stir in figs and dates. Let stand 20 minutes or until fruit softens. Combine sugar, oil, and eggs in a large bowl; stir with a whisk until well blended. Stir in cooled milk mixture. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and salt in a large bowl; make a well in center of mixture. Add milk mixture to flour mixture, stirring just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Sprinkle walnuts evenly over batter. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.

DATE AND WALNUT BREAD

Steps:

• Combine the vegetable shortening, water, and dates in a large bowl. Let cool for about 30 minutes. Preheat the oven to 325 degrees. Generously grease two 9 x 5 inch loaf pans. Add the eggs, vanilla, and sugar to the date mixture. Stir in the flour, baking soda, salt, mixing just enough to moisten. Spoon the mixture into the pans. Let it settle for about 10 minutes before baking. Bake for about 10 minutes. Remove from the pans and finish cooling. Note: These loaves are much better served 24 hours later. so after they have cooled, Brother Melias suggests that you wrap them in aluminum foil and put them in the refrigerator. If you wrap them in both foil and plastic wrap, they can easily keep in the refrigerator for a good week.

MEDJOOL DATE AND WALNUT BREAD

Steps:

• Mix the brown sugar, maple syrup, yogurt, banana, oil, egg and rolled oats in a bowl and let it sit for 10 minutes.
• Mix the flours, baking powder, baking soda, cinnamon and salt in a bowl.
• Mix the wet and dry ingredients along with the dates and walnuts until just mixed.
• Spoon the mixture into a greased 9×5 inch loaf pan.
• Bake in a preheated 375F/190C oven until a toothpick pushed into the center comes out clean, about 40-70 minutes.