Coffeedatebread Recipes

COFFEE DATE BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan, and line the bottom of the pan with parchment paper.
• Place the dates in a small bowl, and sprinkle the baking soda over. Heat coffee to boiling, and pour over the dates and soda. Set aside.
• In a medium bowl, mix together the butter, sugar and egg until well blended. Stir in vanilla. Blend in the flour and salt, then fold in the pecans and date mixture. Transfer the batter to the prepared loaf pan.
• Bake for 1 hour in the preheated oven, or until the top of the loaf springs back when lightly touched. Let stand for 5 minutes before removing from pan. Peel off paper, and allow to cool on a wire rack.

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.

COFFEE DATE BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan, and line the bottom of the pan with parchment paper.
• Place the dates in a small bowl, and sprinkle the baking soda over. Heat coffee to boiling, and pour over the dates and soda. Set aside.
• In a medium bowl, mix together the butter, sour cream, sugars and egg until well blended. Stir in vanilla. Blend in the flour, salt and optional cinnamon, then fold in the pecans and date mixture. Transfer the batter to the prepared loaf pan.
• Bake for 1/2 hour in the preheated oven and then cover/tent with foil, continue to bake for about 25-30 minutes more or until the top of the loaf springs back when lightly touched. Let stand for 5 minutes before removing from pan. Peel off paper, and allow to cool on a wire rack.

BEER AND DATE COFFEE CAKE

Steps:

• Grease a 10-inch tube pan; line with waxed paper and grease again.
• If you don't line the pan, you may never get the cake out.
• Beat brown sugar and butter together well.
• Add the eggs, beating well after each one.
• Sift cinnamon, allspice, cloves, flour, baking soda and salt together.
• Use a small amount of the flour mixture to dust the walnuts and dates.
• Add remaining flour mixture to the creamed mixture, alternately with the beer, blending well after each addition.
• Stir in the walnuts and dates.
• Spoon batter into prepared pan.
• Bake in preheated 350º oven for 1¼ hours or until cake tester comes out clean.
• Let stand 10 minutes, invert onto a wire rack; carefully peel off paper.
• Sprinkle with powdered sugar and place on a serving plate.

BRAIDED DATE COFFEE CAKE

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, milk, oil, salt, eggs and 2 cups flour; beat on low speed 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, combine the dates, water, pecans, sugar and lemon juice in a saucepan. Cook and stir over medium heat until thickened, 7-8 minutes. Stir in preserves; let cool. , Punch dough down. Turn on a lightly floured surface; divide into thirds. Roll each portion into a 15x6-in. rectangle. Place on greased baking sheets. Spread a third of filling down the center third of each rectangle. , On each long side, cut 1-1/2-in.-wide strips 1-3/4 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over braids.

MOIST DATE NUT BREAD

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.