WHOLE-WHEAT DATE BREAD

Whole-Wheat Date Bread image

Provided by Melissa Clark

Time 1h10m

Yield 1 loaf, enough for 8 sandwiches

Number Of Ingredients 15

Ingredients

Butter for greasing pan
1/2 cup (95 grams) dark brown sugar
2/3 cup (160 grams) plain yogurt, buttermilk or sour cream
1 tablespoon (20 grams) honey
1 tablespoon (14 grams) vanilla extract
3 large eggs, at room temperature
1 cup (125 grams) all-purpose flour
3/4 cup (90 grams) whole-wheat flour
1 1/2 teaspoons (6 grams) baking powder
1/4 teaspoon (1 gram) baking soda
1/2 teaspoon (3 grams) fine sea salt
2/3 cup (140 grams) extra virgin olive oil
1 cup (200 grams) sliced pitted dates
Cream cheese, for serving
Red seedless grapes, halved, for serving

Steps:

Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. In a medium bowl, whisk together the sugar, yogurt, honey and vanilla. Whisk in the eggs, one at a time.
In a separate bowl, mix together the flours, baking powder, baking soda and salt. Whisk the dry ingredients into the wet, just until no longer lumpy. Using a rubber spatula, fold the olive oil into the batter in 3 additions. Fold in the dates.
Pour the batter into the prepared pan and bake until it is golden brown and a cake tester inserted in the center comes out clean, 50 to 55 minutes. Let rest for 10 minutes before turning the cake out onto a rack to cool completely.
To serve as sandwiches, cut into 1/2-inch-thick slices and make sandwiches with a layer of cream cheese studded with grape halves. Freeze any remainder; the bread can be sliced while frozen.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 186 milligrams, Sugar 21 grams, TransFat 0 grams