Whole Wheat Date Nut Bread Recipe 455

Steps:

• Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. In a medium bowl, whisk together the sugar, yogurt, honey and vanilla. Whisk in the eggs, one at a time.
• In a separate bowl, mix together the flours, baking powder, baking soda and salt. Whisk the dry ingredients into the wet, just until no longer lumpy. Using a rubber spatula, fold the olive oil into the batter in 3 additions. Fold in the dates.
• Pour the batter into the prepared pan and bake until it is golden brown and a cake tester inserted in the center comes out clean, 50 to 55 minutes. Let rest for 10 minutes before turning the cake out onto a rack to cool completely.
• To serve as sandwiches, cut into 1/2-inch-thick slices and make sandwiches with a layer of cream cheese studded with grape halves. Freeze any remainder; the bread can be sliced while frozen.

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.

Steps:

• Combine first 6 ingredients in a large bowl; make a well in center of mixture. Dissolve baking soda in milk; stir in molasses. Add to flour mixture, stirring just until dry ingredients are moistened. Spoon into a greased and floured 9- x 5-inch loafpan. Bake at 325° for 1 hour to 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Remove from pan, and cool on a wire rack. Whole Wheat Raisin-Nut Bread: Substitute 3/4 cup raisins for 3/4 cup chopped dates; proceed as directed. Whole Wheat Nut Bread: Omit chopped dates; proceed as directed.

Steps:

• Heat to 350°F Grease interior of loaf pan.
• Place dates in food processor (make sure there are no pits) along with 1 cup of the water.Pulse into a coarse puree, then add the egg, vanilla, baking powder, baking soda, salt, and the remaining 1/2 cup water. Pulse until mixture is thoroughly blended.
• Sprinkle the flour over the date puree, and pulse until mixed.
• Add raisins and nuts to mixture and stir to mix.
• Pour batter into the prepared loaf pan, and bake 40-45 minutes, or until a toothpick can be removed clean.
• Cool in pan on wire rack about 15-20 minutes, then turn out bread to cool completely.
• Wrap in plastic wrap and store for one day before slicing.