COFFEE DATE BREAD
A dark, wonderfully moist bread. I serve at every holiday meal and then enjoy the leftovers at breakfast.
Provided by MOMZRIGHT
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan, and line the bottom of the pan with parchment paper.
- Place the dates in a small bowl, and sprinkle the baking soda over. Heat coffee to boiling, and pour over the dates and soda. Set aside.
- In a medium bowl, mix together the butter, sugar and egg until well blended. Stir in vanilla. Blend in the flour and salt, then fold in the pecans and date mixture. Transfer the batter to the prepared loaf pan.
- Bake for 1 hour in the preheated oven, or until the top of the loaf springs back when lightly touched. Let stand for 5 minutes before removing from pan. Peel off paper, and allow to cool on a wire rack.
Nutrition Facts : Calories 363.4 calories, Carbohydrate 58.7 g, Cholesterol 30.9 mg, Fat 13.5 g, Fiber 3.4 g, Protein 5 g, SaturatedFat 2.9 g, Sodium 478.7 mg, Sugar 37.3 g
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.
BRAIDED DATE COFFEE CAKE
"At Christmas, I decorate these braids with candied cherries and pecans," relates Muriel Lerdal, Humboldt, Iowa.
Provided by Taste of Home
Time 1h
Yield 3 loaves.
Number Of Ingredients 20
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, milk, oil, salt, eggs and 2 cups flour; beat on low speed 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, combine the dates, water, pecans, sugar and lemon juice in a saucepan. Cook and stir over medium heat until thickened, 7-8 minutes. Stir in preserves; let cool. , Punch dough down. Turn on a lightly floured surface; divide into thirds. Roll each portion into a 15x6-in. rectangle. Place on greased baking sheets. Spread a third of filling down the center third of each rectangle. , On each long side, cut 1-1/2-in.-wide strips 1-3/4 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over braids.
Nutrition Facts : Calories 181 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 139mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
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
COFFEE DATE BREAD
I bought a container of dates to use (very little) in a ZWT recipe. I now had almost a whole container and no recipe to use them in, so I searched for a date bread recipe that sounded similar to my grandma's bread. I found this on another site, but switched it up to suit my preferences. It makes a wonderfully moist dark date bread. Note: can make this into mini loaves filling them 2/3's full and cooking about 3/4 of the time and/or into muffins, again filling 2/3's full and decreasing the time to about 20 minutes or a toothpick comes out clean.
Provided by diner524
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan, and line the bottom of the pan with parchment paper.
- Place the dates in a small bowl, and sprinkle the baking soda over. Heat coffee to boiling, and pour over the dates and soda. Set aside.
- In a medium bowl, mix together the butter, sour cream, sugars and egg until well blended. Stir in vanilla. Blend in the flour, salt and optional cinnamon, then fold in the pecans and date mixture. Transfer the batter to the prepared loaf pan.
- Bake for 1/2 hour in the preheated oven and then cover/tent with foil, continue to bake for about 25-30 minutes more or until the top of the loaf springs back when lightly touched. Let stand for 5 minutes before removing from pan. Peel off paper, and allow to cool on a wire rack.
COFFEE SHORTBREAD
Attention coffee lovers! This is a recipe I got from a pamphlet advertising Starbuck's Winter Blend coffee. I made them just before Christmas, using a dark roast coffee from our local coffee company, and they disappeared very quickly. All who tried them asked me for the recipe. I guess they aren't a true shortbread because of the addition of the liquid, but they sure are tasty! The yield is 2-3 dozen cookies. I think I got 3 dozen, easily, using a small star-shaped cookie cutter.
Provided by J. Ko
Categories Dessert
Time 1h15m
Yield 24-36 cookies
Number Of Ingredients 9
Steps:
- Set aside 1/4 c of your morning coffee to cool.
- Spread the ground coffee on a baking sheet lined with parchment paper, bake in oven at 350 F for about 6 minutes, or until toasted. Cool to room temperature.
- Cream the butter and sugar together, then add the brewed coffee.
- Add the flour, toasted coffee grounds and chopped cranberries, if using, mixing until it is all combined. Be careful not to overwork the dough.
- Roll out the dough to a 1/2 inch thickness. Cut into any shape using cookie cutters. Place on a baking tray lined with parchment paper.
- Brush the cookies with the egg wash, sprinkle with sugar and press a dried cranberry into the center of each cookie.
- Bake at 300 F for approximately 20 minutes.
Nutrition Facts : Calories 186.9, Fat 11.8, SaturatedFat 7.4, Cholesterol 39.3, Sodium 85, Carbohydrate 18.9, Fiber 0.4, Sugar 8.9, Protein 1.7
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