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.
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
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
OATMEAL DATE BREAD (BREAD MACHINE)
I made this last night and it is heavenly. The recipe comes from the cookbooklet that came with my BM. This would be great the next toasted with some peanut butter on or some jam.
Provided by Shirl J 831
Categories Breads
Time 1h35m
Yield 1 2-lb loaf, 20 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients into the bread pan in the following order:.
- water, oil, brown sugar, salt, flour. oatmeal, dates, yeast.
- With your finge make a samll indentation for the yeast so it does not touch the water.
- Carefully insert pan into bread maker. Choose express bake and start.
- Once it is done, carefully run a rubber spatual around the sides to loosen.
- Place on rack to cool. Enjoy!
Nutrition Facts : Calories 130.4, Fat 2, SaturatedFat 0.2, Sodium 119, Carbohydrate 24.9, Fiber 1.7, Sugar 5.6, Protein 3.5
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
NOT-SO-HEAVY DATE-NUT BREAD
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 1 loaf date-nut bread
Number Of Ingredients 10
Steps:
- Lightly butter and flour a 9 by 5-inch loaf pan. Put a rack in the middle of the oven. Preheat the oven to 350 degrees F.
- Put the dates in a medium bowl and cover with hot water. Soak for 15 minutes and drain.
- In a medium bowl, whisk together both of the flours, baking powder, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, combine half the dates, butter, and brown sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula.)
- Add the eggs one at time, mixing well after each addition.
- Mixing on low speed, add the flour in 3 parts to the butter mixture, alternating with the milk in 2 parts, until just combined. Raise the speed to medium and mix briefly until a smooth batter is formed. Add the remaining dates and walnuts and mix until just incorporated.
- Scrape the batter into the prepared pan. Bake, turning the pan halfway through, until golden brown and a toothpick inserted in the center comes out clean, about 1 1/2 hours.
- Remove from the oven and cool slightly. Remove the bread from the pan and cool on a rack completely before serving.
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).
HEARTY NUT BREAD--BREAD MACHINE
In response to a request, this was found in the cookbook that came with my Toastmaster Bread Machine. I haven't tried it. Cook time includes mixing and rising time in machine, and this will vary according to your brand of machine.
Provided by Donna M.
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Place ingredients in bread machine pan in the order listed.
- Set for regular or quick cycle, and desired crust setting.
- Press start.
Nutrition Facts : Calories 2498.8, Fat 81.1, SaturatedFat 8.8, Sodium 3545.9, Carbohydrate 391, Fiber 36.8, Sugar 50.7, Protein 71.3
DATE AND NUT BREAD
Make and share this Date and Nut Bread recipe from Food.com.
Provided by Kitzy
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Grease and line a 2lb loaf tin. Preheat the oven to 350F/ gas 4.
- Sieve the flour, salt, baking powder and soda into a bowel. Add the dates and nuts.
- Heat the sugar, treacle, butter and milk gently until the sugar dissolves, stirring carefully.
- Stir with a metal spoon into the dry ingredients, mixing well. Do not beat.
- Pour the batter into the prepared tin.
- Bake for 1 hour.
Nutrition Facts : Calories 1980, Fat 57.8, SaturatedFat 20.3, Cholesterol 78, Sodium 3746.3, Carbohydrate 341.7, Fiber 15.8, Sugar 110.2, Protein 36.2
DATE-NUT YEAST BREAD
"For breakfast, this bread is delicious toasted, buttered and topped with cinnamon-sugar," writes Roseanne Farulli, Burgettstown, Pennsylvania.
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (1-1/2 pounds).
Number Of Ingredients 8
Steps:
- In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add dates and walnuts.
Nutrition Facts : Calories 123 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 230mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
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
GREAT NANA'S SECRET INGREDIENT DATE NUT BREAD
This rich date nut bread is easy to make and simply delicious. The secret ingredient really enhances the flavor.
Provided by LAURENBLOO
Categories Bread Quick Bread Recipes
Time 1h30m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans, or line with parchment paper.
- Sift the flour, baking powder, baking soda and salt into a bowl, and set aside. In a large bowl, mix together the sugar and shortening. Beat in the eggs and vanilla. Toss the walnuts and dates with the dry ingredients, and stir into the sugar mixture alternately with the hot coffee. Divide the batter evenly between the two loaf pans.
- Bake for 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 44.9 g, Cholesterol 18.6 mg, Fat 5.3 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 1 g, Sodium 211.8 mg, Sugar 28.6 g
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