Best Walnut Date Bread Recipes

WALNUT DATE BREAD

Steps:

• In a large bowl, combine the dates, water and butter; let stand for 5 minutes. In a large bowl, combine the flour, sugar, walnuts, baking soda and salt. In a small bowl, combine the eggs, vanilla and date mixture. Stir into dry ingredients just until moistened. , Pour into two greased 8x4-in. loaf pans. Bake at 375° for 45-50 minutes or until a toothpick comes out clean. Cover loosely with foil if top browns to quickly. Cool for 10 minutes before removing from pans to wire racks.

WALNUT-DATE QUICK BREAD

Steps:

• In a small bowl, combine the dates and water; let stand for 15 minutes (do not drain). In a bowl, cream butter and brown sugar; add egg and mix well. Combine flour, baking soda and salt; add to the creamed mixture alternately with dates and liquid. Stir in walnuts. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

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.

WHOLE WHEAT DATE WALNUT BANANA BREAD

Steps:

• Bake @ 350' for 60 minute
• In medium bowl pour boiling water and baking soda over dates, stir well, Reserve 1/4 cup liquid, allow mixture to cool.
• Stir eggs into cooled date mixture.
• In large bowl combine brown sugar and oil, sift in whole wheat flour, salt and baking powder;, mix throughly.
• Add bananas blended with reserved date water, then add date egg mixture, vanilla, banana flavorings and walnuts. Mix well.
• Pour into 2 well buttered loaf pans (4 1/2"x8 1/2").
• Bake 60 minutes @ 350' or til tooth pick inserted in center comes out clean. Cool before cutting.

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.

WALNUT DATE BREAD

Steps:

• Pour boiling water over dates and butter in a bowl and let stand until cool, about 30 minutes. Preheat oven to 325 degrees F with rack in middle. Lightly butter a 9-inch by 5-inch loaf pan. While date mixture cools, toast walnuts in oven until a shade darker, about 10 minutes. Leave oven on. Coarsely chop nuts. Stir egg and vanilla into date mixture until combined. Stir together flour, sugar, baking powder, baking soda, and salt. Stir in date mixture and nuts until just combined. Spread evenly in loaf pan and bake until a wooden pick inserted into the center comes out clean, about 1 1/2 hours. Cool bread in pan on a rack 15 minutes, then turn out onto rack and cool completely. Bread keeps, wrapped well, at room temperature 1 week.

DATE WALNUT BREAD

Steps:

• Preheat oven to 350. In a standing mixer cream eggs, sugar, butter and water. Combine flour, salt and baking powder and add this to creamed mixture.
• In a small bowl mix chopped dates & walnuts with 1 Tbsp. flour and blend together, this will keep your dates and nuts from sticking together and sinking to the bottom of your bread.
• Pour batter into a greased 13x9 inch baking dish and spread evenly. Bake at 350 for 40 minutes or until bread tests done in the center.