OLD-FASHIONED DATE NUT BREAD
Delicious, moist, classic Date Nut Bread. Makes 2 loaves. You can half the recipe (use the "1/2X" button to adjust the ingredients) to make just one loaf, if you prefer.
Provided by Jennifer
Categories Snack
Time 1h30m
Number Of Ingredients 12
Steps:
- You will need two 8 1/2 x 4 1/2 metal loaf pans. For glass loaf pans of the same size, reduce the oven temperature for baking by 25 degrees F. *See Note 2 below for information on using other pan sizes.
- Preheat oven to 350F (regular bake/not fan assisted).
- Grease the loaf pans lightly, then line with parchment paper, covering the bottom and the long sides and extending over the edges a couple of inches, to use as handles to remove the loaves later.
- Soak the dates: Add the chopped dates to a medium bowl. Pour boiling water overtop and stir in baking soda. baking soda. Let stand 10-15 minutes, to both soften the dates and to allow the liquid to cool before adding to the batter..
- Combine the dry ingredients: In a medium bowl, whisk together, the flour, baking powder, salt and chopped walnuts or pecans. Set aside.
- Make the batter: In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar, until light, about 2 minutes. Add the beaten eggs, vanilla and molasses. Beat until well combined, scraping down the bowl a couple of times, as needed. *Do a quick check of the date mixture and make sure it isn't hot. A little warm is fine, but not hot, as you don't want to cook the egg in the batter. Add the date mixture (with any liquid in the bowl) and mix in on low speed (so it doesn't splash), until combined.
- Add the flour mixture to the batter and mix in on low speed, mixing just until combined. Divide batter between prepared loaf pans.
- Bake the loaves in 350F oven for 1 1/4 - 1 1/2 hours or until tester inserted in the centre of the loaf comes out clean. Note that baking times will vary, depending on oven and baking pans used. Check regularly after 1 hour of baking and start testing when it looks like it is nearing done.
- Remove from oven and allow to cool in the pan for about 10 minutes, then lift out of the pan and remove to a wire rack, carefully removing the parchment paper. Allow to cool almost completely before slicing.
Nutrition Facts : Calories 225 kcal, Carbohydrate 36 g, Protein 3 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 22 mg, Sodium 183 mg, Fiber 2 g, Sugar 22 g, UnsaturatedFat 5 g, ServingSize 1 serving
NUT LOAF SUPREME
This is a gluten-free favorite at retreats year around. Try this warm with onion gravy, mashed rutabaga, and sauteed green beans.
Provided by MooninAries Awakening
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
- Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
- Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
- Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 15.6 g, Cholesterol 136.3 mg, Fat 36.8 g, Fiber 3.1 g, Protein 23.8 g, SaturatedFat 11.3 g, Sodium 525 mg, Sugar 2.6 g
AUNT SALLY'S NUT LOAF
Nice recipe for gift giving at holiday time. You can substitute orange rind in place of lemon rind. Walnuts and Pecans are a nice mixture to use for the nut meats. This recipe originally came from a Clabber Girl advertisement in a 1950's era magazine.
Provided by redwine
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 10
Steps:
- Sift together flour,baking powder, salt and sugar. Cut in shortening until fine. Blend in nuts meats, lemon rind,and raisins.Beat egg and milk together.
- Add all at once to dry ingredients:stir until dampened. Spoon batter into a greased and floured 8 1/2 "x 4 1/2 x 2 1/2 " loaf pan.Bake at 325 for about an hour. Cool thoroughly. Bread is better stored 24 hours before serving.
Nutrition Facts : Calories 362.1, Fat 15.1, SaturatedFat 3.4, Cholesterol 27.5, Sodium 442.6, Carbohydrate 51.3, Fiber 2.2, Sugar 22.1, Protein 7.4
NUT ROAST
Bake a satisfying vegetarian loaf with lentils, chestnut mushrooms and cheese to go with all the classic roast dinner trimmings.
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 22
Steps:
- Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.
- Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
- Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
- Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
- Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.
- Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
- Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
- Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
- Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.
- Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.
- Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.
- To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.
- It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.
Nutrition Facts : Calories 816 calories, Fat 52 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
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