DATE NUT BREAD
A wonderful, very rich loaf that is moist and delicious. Keeps well if you hide it! Good toasted for breakfast also.
Provided by Peggy
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 10
Steps:
- Combine baking soda with the boiling water. Soak the dates in the water and baking soda solution for 30 minutes.
- Cream sugar and butter together. Add eggs, vanilla, dates, nuts, flour, and salt.
- Divide batter equally between two 9 x 5 (or 8 1/2 x 4 1/2) inch greased loaf pans. Bake 1 hour at 300 degrees F (150 degrees C) (or until loaf tests done). Can be frozen when cool.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 42.2 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 276.3 mg, Sugar 22.7 g
MOIST DATE NUT BREAD
A moist not too sweet version of a figgy pudding but made with dates and minus the spices. You could try covering with buttered foil and steaming it for a even moister version. This can also be baked in a (28 ounce) can.
Provided by Canadian Girl
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, combine the dates and butter. Pour boiling water over them, and let stand until cool.
- When the dates have cooled, stir the mixture to break up any clumps. Mix in the brown sugar and egg until well blended. Combine the flour, baking soda, baking powder, and salt; stir into the date mixture until just blended. Stir in walnuts. Pour into the prepared pan.
- Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 46.9 g, Cholesterol 25.7 mg, Fat 10 g, Fiber 3.9 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 365.2 mg, Sugar 29.6 g
DATE NUT SPICE BREAD
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan.
- Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid, and the pecans.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar, and orange zest on medium speed until just combined.
- Slice the bread and serve with the orange cream cheese on the side for spreading.
DATE NUT BREAD
Steps:
- Preheat the oven to 350.
- Grease an 8 1/2 x 4 1/2 x 3 inch loaf pan.
- Put the dates, walnuts, baking soda, salt and shortening in a bowl. Pour the boiling water over and stir. Let the mixture stand for 15 minutes.
- Using a fork, beat the eggs and sugar together in a bowl. Add the flours and stir; the batter will be too stiff to mix well. Add the date mixture and mix briskly until the batter is well blended. Spoon into the loaf pan and bake 40 to 50 minutes. Check the loaf often; it is done when a few moist crumbs cling to a straw inserted in the middle of the loaf. The bread will continue to bake after it is removed from the oven. Do not overbake, or the loaf will be dry.
- When the loaf is done, slide a knife around the edges of the pan and turn the loaf onto a rack to cool completely. This bread freezes well.
GRANDMA'S DATE-NUT BREAD
This is the recipe for date-nut bread that my grandmother always made around Christmas time. Definitely a family favorite! For best results don't use a glass pan.
Provided by Suzanne
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Put raisins in a bowl. Pour boiling water over raisins; soak until raisins have flavored the water, about 20 minutes. Drain raisins, reserving the water. Discard raisins.
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
- Bring reserved water to a boil in a small saucepan. Measure 3/4 cup boiling water into a bowl. Stir baking soda into water.
- Put dates and prunes in a large bowl. Pour baking soda-water over dates and prunes; add unsalted butter and stir until melted. Stir sugar and vanilla extract into the fruit mixture; let cool to room temperature.
- Stir egg into the fruit mixture to evenly coat. Mix flour and salt together in a small bowl; add to fruit mixture and stir. Fold walnuts into the mixture and pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 49 g, Cholesterol 27.5 mg, Fat 11.6 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 3.6 g, Sodium 215.5 mg, Sugar 30.5 g
OLD-FASHIONED DATE NUT BREAD
Delicious, moist, classic Date Nut Bread. Makes 2 loaves. You can half the recipe (use the "1/2X" button to adjust the ingredients) to make just one loaf, if you prefer.
Provided by Jennifer
Categories Snack
Time 1h30m
Number Of Ingredients 12
Steps:
- You will need two 8 1/2 x 4 1/2 metal loaf pans. For glass loaf pans of the same size, reduce the oven temperature for baking by 25 degrees F. *See Note 2 below for information on using other pan sizes.
- Preheat oven to 350F (regular bake/not fan assisted).
- Grease the loaf pans lightly, then line with parchment paper, covering the bottom and the long sides and extending over the edges a couple of inches, to use as handles to remove the loaves later.
- Soak the dates: Add the chopped dates to a medium bowl. Pour boiling water overtop and stir in baking soda. baking soda. Let stand 10-15 minutes, to both soften the dates and to allow the liquid to cool before adding to the batter..
- Combine the dry ingredients: In a medium bowl, whisk together, the flour, baking powder, salt and chopped walnuts or pecans. Set aside.
- Make the batter: In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar, until light, about 2 minutes. Add the beaten eggs, vanilla and molasses. Beat until well combined, scraping down the bowl a couple of times, as needed. *Do a quick check of the date mixture and make sure it isn't hot. A little warm is fine, but not hot, as you don't want to cook the egg in the batter. Add the date mixture (with any liquid in the bowl) and mix in on low speed (so it doesn't splash), until combined.
- Add the flour mixture to the batter and mix in on low speed, mixing just until combined. Divide batter between prepared loaf pans.
- Bake the loaves in 350F oven for 1 1/4 - 1 1/2 hours or until tester inserted in the centre of the loaf comes out clean. Note that baking times will vary, depending on oven and baking pans used. Check regularly after 1 hour of baking and start testing when it looks like it is nearing done.
- Remove from oven and allow to cool in the pan for about 10 minutes, then lift out of the pan and remove to a wire rack, carefully removing the parchment paper. Allow to cool almost completely before slicing.
Nutrition Facts : Calories 225 kcal, Carbohydrate 36 g, Protein 3 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 22 mg, Sodium 183 mg, Fiber 2 g, Sugar 22 g, UnsaturatedFat 5 g, ServingSize 1 serving
DATE PECAN TEA BREAD
Packed with dates and pecans, this sweet bread is excellent on its own and even better topped with the chunky cream cheese spread. We enjoy it during the holiday season, but also for after-school and late-night snacks. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Time 1h25m
Yield 1 loaf (16 slices) and 1/2 cup spread.
Number Of Ingredients 15
Steps:
- Place dates in a large bowl. Combine boiling water and baking soda; pour over dates. In a small bowl, combine the flour, cloves, cinnamon, ginger and nutmeg; set aside. , In another large bowl, beat butter and sugar until crumbly. Beat in egg and vanilla. Add flour mixture alternately with date mixture. Stir in pecans. , Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. , In a small bowl, combine spread ingredients. Cover and refrigerate for 1 hour. Serve with bread.
Nutrition Facts : Calories 312 calories, Fat 13g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 154mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 4g fiber), Protein 4g protein.
DATE NUT BREAD
Be sure the guest of honor at your Mother's Day brunch receives the recipe for this bread, sent in by Rosemary White of Oneida, New York-she'll appreciate its convenience. "My family likes its flavor," Rosemary reports, "and I like the fact that the bread can be baked ahead!"
Provided by Taste of Home
Time 55m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a bowl, cream shortening and sugar. Add eggs and vanilla; beat until fluffy. Combine dry ingredients; add alternately to creamed mixture with orange juice. Blend well. Fold in dates and walnuts. , Pour into two greased, floured and waxed paper-lined 8x4-in. loaf pans. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack.
Nutrition Facts :
NUT TREE DATE NUT BREAD
This recipe is originally from The Nut Tree of Vacaville. I have yet to try it but posted for safe keeping.
Provided by cookiedog
Categories Quick Breads
Time 1h40m
Yield 1 large loaf
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Combine the baking soda and the boiling water and pour over the dates in a mixing bowl. Let cool to lukewarm. Add the brown sugar, eggs, oil and vanilla, mixing well with a wooden spoon.
- Sift the flour with the salt and baking powder. Sift into the date mixture and stir until it is well-mixed; batter will be lumpy. Fold in walnuts. Pour batter into greased 9-inch-by-5-inch loaf pan and bake for 65 to 80 minutes or until tester comes out clean.
- Remove from pan while still warm. Combine ingredients for glaze, boil together for two minutes and brush on top warm date nut bread. Cool on wire rack.
Nutrition Facts : Calories 3979.1, Fat 141.3, SaturatedFat 16.1, Cholesterol 423, Sodium 4014.8, Carbohydrate 644.2, Fiber 34.5, Sugar 402.1, Protein 67.5
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