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
Make and share this Date Nut Bread recipe from Food.com.
Provided by Hey Jude
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Mix well in a bowl the dates, brown sugar, butter and boiling water.
- Stir until butter melts.
- Stir in the egg, baking soda, flour, salt and nuts.
- Place in a buttered loaf pan (9x5) and bake at 350° for about 1 hour, or until a knife inserted in the middle comes out clean.
Nutrition Facts : Calories 2807.6, Fat 89.1, SaturatedFat 35.8, Cholesterol 333.5, Sodium 4515, Carbohydrate 478.9, Fiber 26.3, Sugar 275.7, Protein 45.6
DATE AND WALNUT LOAF
Steps:
- Preheat oven to 325 degrees. Grease a 9 x 5 x 3inch loaf pan. Place dates in a large bowl, sprinkle soda over dates and pour boiling water over top. Set aside for about 5-10 minutes to cool. In another bowl, mix together the flour, salt, sugar and walnuts. Beat the egg with the oil and add to the cooled date mixture. Stir in the dry ingredients and mix well.
- Pour batter into prepared pan. Bake for 50 minutes to 1 hour, or until bread begins to pull away from side of pan and center is done when tested. Set aside to cool and unmold.
- Meanwhile, in a small bowl, blend whipped cream cheese with sugar and lemon zest.
- To serve, slice the bread thin and top with a spoonful of cream cheese.
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.
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
DATE NUT BREAD (BREAD MACHINE)
This is for the quick bread/cake cycle of an ABM. It is not a yeast bread. Posted in response to a request.
Provided by duonyte
Categories Quick Breads
Time 2h10m
Yield 1 1 1/2 lb. loaf, 16 serving(s)
Number Of Ingredients 10
Steps:
- Place ingredients in order given in bread pan. Set machine to quick bread/cake cycle, medium crust.
- After batter has mixed for 4 minutes, stir sides and bottom with rubber scraper to ensure complete mixing.
- Just before baking starts, pause machine and remove paddle (if your machine has this feature). When baking is completed, remove bread from machine, put on wire rack to cool. Bread slices best cool. Wrap in plastic wrap to maintain freshness.
Nutrition Facts : Calories 125.5, Fat 3.9, SaturatedFat 1.5, Cholesterol 5.7, Sodium 175.2, Carbohydrate 21.9, Fiber 1, Sugar 12.8, Protein 1.6
DATE-NUT BREAD WITH LEMON
Provided by Anita Hacker
Categories Bread Egg Breakfast Bake Lemon Date Pecan Fall Bon Appétit Los Angeles California
Yield Makes 1 loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 350?F. Butter and flour 9 x 5 x 3-inch loaf pan. Combine dates and 3/4 cup boiling water in medium bowl. Let stand until just cool, about 15 minutes.
- Sift flour, baking soda, salt and cinnamon into small bowl. Beat butter in large bowl until smooth. Gradually beat in sugar, then egg, lemon juice and lemon peel. Mix in dry ingredients in 3 additions alternately with date mixture in 2 additions. Stir in pecans. Transfer batter to prepared pan.
- Bake bread until tester inserted into center comes out clean, about 55 minutes. Cut around pan sides; turn bread out onto rack. Cool completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)
HONEY DATE NUT BREADS
Yield Makes 5 small loaves
Number Of Ingredients 11
Steps:
- Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the honey and beat in the vanilla, the eggs, 1 at a time, and the buttermilk. Add the flour mixture, beat the batter until it is just combined, and stir in the dates and the pecans. Divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
FAVORITE DATE NUT BREAD
This is a moist bread. I serve it as a desert! My daughter does not like raisins so I have made this bread increasing the dates to 12 oz and eliminating the raisins.
Provided by PaulaG
Categories Quick Breads
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Prepare a loaf pan by spraying with cooking spray.
- Combine dates, nuts and raisins; sprinkle with baking soda.
- Pour 1 cup of boiling water over all of this.
- Cover the bowl and set aside while mixing remaining ingredients.
- In another bowl, with a pastry blender, mix the flours, sugar, Splenda, baking powder, egg and egg white.
- Combine the date mixture with the flour mixture, mix well.
- Pour into prepared pan and bake for 50 minutes or until toothpick inserted off center comes out clean.
Nutrition Facts : Calories 207.9, Fat 3.2, SaturatedFat 0.5, Cholesterol 11.7, Sodium 172.3, Carbohydrate 43.8, Fiber 3.3, Sugar 25.5, Protein 4.3
DATE NUT BREAD
This is a dark, moist date nut bread like Thomas's or Dromedary --with the deep flavor or molasses! Healthy too--low fat and increased fiber. Don't use the packaged chopped dates as they contain added sugar. You can also make the loaf with white flour only. Enjoy!
Provided by socholy
Categories Quick Breads
Time 1h25m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F and butter a 9 x 5 loaf pan.
- In a bowl, pour hot water over dates and butter.
- Stir and let the mix stand until lukewarm.
- In a food processor, puree 1/3 of the date mixture to make a paste.
- Stir paste back into date bowl mixture.
- Add brown sugar, molasses, vanilla, and eggs.
- Mix until combined.
- In another bowl, sift the all purpose flour, baking powder, baking soda and salt together.
- Add whole wheat flour and mix well.
- Make a well in the center of the dry ingredients and pour in the date mixture.
- Stir until well combined.
- Pour batter into prepared loaf pan.
- Bake for 50-60 minutes until loaf top has risen.
- Remove bread from the oven and cool in the pan on a wire rack for at least 30 minutes before turning out.
DATE BREAD
This simple quick bread includes tons of juicy Medjool dates, making it an option for breaking the daily sunrise-to-sunset fast during the holy month of Ramadan, a tradition that Muslims observe in Tanzania and across the world. The tradition is rooted in the teachings of the prophet Muhammad, who is said to have called for observers to break their fasts with dates. Many Muslims include dates on their iftar tables (iftar is the evening meal eaten at sunset during Ramadan). This bread can, of course, be enjoyed by any and all, year-round. It's wonderful on its own with hot cups of coffee like Buna (Eritrean Coffee) or tea like Shaah Cadays (Somali Spiced Tea with Milk) or topped with a soft cheese like goat cheese, ricotta, or cream cheese. It's also wonderful served in slices on a cheeseboard. If you can't find Medjool dates, use whichever are the plumpest, least-dry dates you can find or substitute your favorite dried fruit such as dried apricots or dried cherries (you need about 1 cup of your favorite dried fruit).
Provided by Food Network
Time 55m
Yield One 9-by-5-inch loaf
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray.
- Place the dates in a small bowl and sprinkle with the salt and baking soda. Pour the boiling water over the mixture and allow it to sit until it cools.
- Meanwhile, in the bowl of a mixer fitted with the whisk attachment or in a large bowl using a handheld mixer (or a whisk and a lot of elbow grease), beat the sugar and butter until creamy. Add the egg and vanilla and beat until well combined, about 1 minute. Using a rubber spatula, stir in the date mixture (water and all) and then fold in the flour. The batter will be very stiff.
- Transfer the batter to the prepared loaf pan and, using a rubber spatula, smooth out the top so the loaf is even. Bake until the loaf is dark golden brown, a toothpick tests clean when inserted into the center of the loaf, and the bread is firm to the touch, about 40 minutes. Let the bread cool completely on a wire rack before turning it out of the pan and slicing it. Leftovers can be stored in a plastic bag at room temperature for up to 3 days (if the slices get a bit dry, you can revive them in a toaster oven or regular oven set at 300 degrees F for a few minutes before serving).
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