Date Pecan Tea Bread Recipes

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:

• Combine baking soda with the boiling water. Soak the dates in the water and baking soda solution for 30 minutes.
• Cream sugar and butter together. Add eggs, vanilla, dates, nuts, flour, and salt.
• Divide batter equally between two 9 x 5 (or 8 1/2 x 4 1/2) inch greased loaf pans. Bake 1 hour at 300 degrees F (150 degrees C) (or until loaf tests done). Can be frozen when cool.

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 PECAN TEA BREAD

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.

DATE PECAN BREAD

Steps:

• Soak dates for 2 hours in water, then drain and dry on paper towel.
• In a bowl, mix egg, sugar and butter.
• Sift flour with baking powder, baking soda and salt.
• Add dry ingredients alternately with orange juice and water, beginning and ending with dry ingredients.
• Stir in dates and pecans and beat until well blended.
• Pour mixture into a greased 9x5x3\" loaf pan.
• Bake in a preheated 350 oven for about 2 hours, or until bread tests done in the center.
• Unmold and cool on a rack.

ORANGE PECAN TEA BREAD

Steps:

• preheat oven to 350.
• spray a loaf pan with cooking spray.
• combine flour and the next 5 ingredients in a large bowl.
• make a well in center.
• combine sugar and the next 7 ingredients and whisk into the dry ingredients.
• pour into the loaf pan.
• bake 45 minutes until a toothpick inserted in center comes out clean.
• cool on a wire rack.
• mix oj and powdered sugar and drizzle over loaf, garnish with toasted pecans.

BUTTER PECAN TEA BREAD

Steps:

• Preheat oven to 350*F.
• Grease and flour a 9x5x3" loaf pan.
• Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.
• Stir in the pecans.
• In another bowl, combine the egg, buttermilk, and melted butter; blend well.
• Add to the flour mixture gradually; stir just until moistened.
• Do not overmix.
• Pour the batter into the prepared pan; bake at 350*F.
• for 45 minutes, or until a toothpick tests out done.
• Cool 10 minutes in pan before inverting; cool completely.

DATE BREAD

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).