DATE PECAN TEA BREAD
Packed with dates and pecans, this sweet bread is excellent on its own and even better topped with the chunky cream cheese spread. We enjoy it during the holiday season, but also for after-school and late-night snacks. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Time 1h25m
Yield 1 loaf (16 slices) and 1/2 cup spread.
Number Of Ingredients 15
Steps:
- Place dates in a large bowl. Combine boiling water and baking soda; pour over dates. In a small bowl, combine the flour, cloves, cinnamon, ginger and nutmeg; set aside. , In another large bowl, beat butter and sugar until crumbly. Beat in egg and vanilla. Add flour mixture alternately with date mixture. Stir in pecans. , Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. , In a small bowl, combine spread ingredients. Cover and refrigerate for 1 hour. Serve with bread.
Nutrition Facts : Calories 312 calories, Fat 13g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 154mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 4g fiber), Protein 4g protein.
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.
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
DATES STUFFED WITH CREAM CHEESE AND PECANS
This is a recipe that my mother makes as a quick appetizer for special occasions. It may seem like an odd combination of flavors at first, but trust me, these can be addictive!
Provided by Nicole Isabella
Categories Lunch/Snacks
Time 3m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- "Butterfly"the dates, making sure that they are still attached along one side Spread the dates open and fill with a generous amount of cream cheese.
- Place a pecan over the filling.
- Close the date, shaping it back into its original shape.
- Eat and enjoy!
Nutrition Facts :
DATE PECAN BARS
Provided by Food Network
Categories dessert
Time 1h10m
Yield 24 Date Pecan Bars
Number Of Ingredients 10
Steps:
- To prepare filling, mix together dates, sugar and water in saucepan and cook over low heat, stirring constantly, until thickened (about 10 minutes). Allow to cool. Add pecans.
- Preheat oven to 400 degrees. Cream butter and brown sugar. Combine remaining ingredients and stir into butter mixture until well blended. Press half of the filling into a 9x13-inch glass baking dish. Spread with cooled filling. Cover with remaining filling mixture, patting lightly. Bake until lightly browned (approximately 25 to 30 minutes). Cool and cut into bars.
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
PECAN DATE PUDDING
This date pudding recipe was passed down from my great-grandmother to my grandmother. They lovingly served it with whipped cream on top. We never had a holiday without it. -Patricia Rutherford, Winchester, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°; In a bowl, combine the flour, 1 cup brown sugar, baking powder and salt. Melt 1 tablespoon of butter; combine with milk. Stir into flour mixture until smooth. Fold in dates and walnuts. Transfer to a greased 8-in. square baking dish., In a large saucepan, bring remaining 1 cup brown sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat; stir in remaining 1 tablespoon butter until melted. Pour over batter., Bake until a toothpick inserted near the center of cake comes out clean, 50-60 minutes. Serve warm. If desired, top with whipped cream.
Nutrition Facts : Calories 452 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 213mg sodium, Carbohydrate 83g carbohydrate (67g sugars, Fiber 3g fiber), Protein 4g protein.
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