DATE NUT BREAD
A wonderful, very rich loaf that is moist and delicious. Keeps well if you hide it! Good toasted for breakfast also.
Provided by Peggy
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 42.2 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 276.3 mg, Sugar 22.7 g
OLD-FASHIONED DATE NUT BREAD
Steps:
- Pour boiling water over dates and let sit for 15 minutes.
- Beat sugar, egg and oil for 3 minutes on high speed of mixer.
- Blend in date mixture and vanilla.
- Combine flour, baking soda, salt and baking powder.
- Add dry mixture, alternately with yogurt, to beaten mixture.
- Blend well.
- Stir in nuts.
- Pour batter into 4 greased mini loaf pans (3 1/4 x 5 3/4")
- Use about 1 cup batter for each pan.
- They should look about half full.
- Bake at 350 degrees for 35 minutes or until cake taster comes out clean.
- Cool on wire rack.
Nutrition Facts : ServingSize 1 slice, Calories 103 kcal, Carbohydrate 22 g, Protein 3 g, Fat 4 g, Fiber 2 g, Sugar 15 g
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.
QUICK AND EASY ENGLISH DATE AND NUT BREAD
This is a variation of a recipe from the book, Artisan Bread in Five Minutes A Day. It is recommended to use a baking stone in your oven.
Provided by Member 610488
Categories Yeast Breads
Time 55m
Yield 4 1 lb loaves
Number Of Ingredients 10
Steps:
- In a 5 or 6 quart bowl or lidded food storage container, mix the water and the milk together and then add the yeast, salt and malt powder. Because we are mixing in the flour so quickly it doesn't matter that the salt and yeast are thrown in together. If you are using the fresh cake yeast break it up.
- Dump in the flour along with the dates and pecans all at once and stir with a long handled wooden spoon or a Danish dough whisk, which is one of the tools that makes the job so much easier!
- Stir it until all of the wheat is incorporated into the dough. It will be a wet rough dough.
- Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (You could put a little hole in the top of the lid so that you could close the lids and still allow the gases to get out.). Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container. But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.) DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself.
- The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next week and a half, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics.
- The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for this type of dough. It will never rise up again in the container.
- Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out.
- You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.).
- At this point, you can divide the dough into 4 one pound balls and freeze them in airtight containers for up to three weeks. Allow 24 hours in refrigerator to thaw before use. You can also leave the dough in its container in the refrigerator for up to 10 days, cutting off pieces as needed.
- When ready to bake, cut off a 1-pound piece of dough using kitchen shears and hold in your hands. Add a little more flour so it will not stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Most of the dusting flour will fall off; it's not intended to be incorporated into the dough. The correctly shaped final product will be smooth and cohesive.
- Rest the loaf on a generous layer of flour on top of a pizza peel. Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom. ) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for this type of dough.
- Twenty minutes before baking, preheat the oven to 400 degrees F with a baking stone on the center rack, with a metal broiler tray on the bottom (never use a glass vessel for this or it will shatter), which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.).
- Dust the top of the loaf with more flour. Slide the loaf into the oven onto the preheated stone and add a cup of hot tap water to the broiler tray. Quickly close the oven door. Bake the bread for 35 minutes or until a deep brown color. To insure that you get the best results it is crucial to have an Oven Thermometer to make sure your oven is accurate.
- Allow the loaf to cool on a rack until it is room temperature.
Nutrition Facts : Calories 1128.8, Fat 26.5, SaturatedFat 4.4, Cholesterol 10.9, Sodium 1834.8, Carbohydrate 198.1, Fiber 16.4, Sugar 39.2, Protein 30.7
CLASSIC MOIST DATE NUT BREAD
Steps:
- Gather the ingredients.
- Heat the oven to 350 F. Grease a 9 x 5 x 3-inch loaf pan.
- In a medium bowl, pour the boiling water over the chopped dates. Add the butter and set aside.
- In a large bowl, beat the sugar, brown sugar, and egg with a mixer until light.
- In a separate bowl, combine the flour, baking powder, and salt.
- Add the flour mixture to the sugar mixture, alternating with the date and water mixture.
- Stir in the chopped nuts with a spoon.
- Pour into the loaf pan.
- Bake in the preheated oven for 45 to 55 minutes, or until a wooden pick inserted in the center comes out clean.
Nutrition Facts : Calories 386 kcal, Carbohydrate 74 g, Cholesterol 31 mg, Fiber 4 g, Protein 6 g, SaturatedFat 3 g, Sodium 351 mg, Sugar 43 g, Fat 9 g, ServingSize 8 servings, UnsaturatedFat 0 g
BRITISH DATE AND WALNUT LOAF CAKE
This is an easy recipe to follow and it's great for any occasion. It's a very moist loaf cake, ideally cut into slices and buttered. It keeps very well in an airtight container - it usually doesn't last longer than a day in my house before it's all gone! [Recipe originally submitted to Allrecipes.co.uk]
Provided by wakeylass
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Place dates and margarine in a bowl with boiling water and baking soda. Gently mix with a wooden spoon until margarine has melted and dates are plumped up. Let cool to room temperature, at least 30 minutes.
- Preheat the oven to 325 degrees F (165 degrees C). Line a 2-pound loaf pan with parchment paper.
- Combine flour, brown sugar, and walnuts in a separate bowl. Add to bowl with the date mixture. Mix well with a wooden spoon. Add egg and mix in. Spoon mixture into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Let cool on a wire rack.
Nutrition Facts : Calories 324 calories, Carbohydrate 53 g, Cholesterol 23.3 mg, Fat 11.2 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 1.7 g, Sodium 594.9 mg, Sugar 29.6 g
DATE NUT LOAF CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a saucepan over medium heat, bring dates and water to a boil. Stir in 1/2 cup butter and 1 cup sugar until melted. Remove from heat and stir in baking soda. Let cool for 10 minutes.
- Place date mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in chopped walnuts. Pour batter into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve slices with Warm Sauce.
- To make Warm Sauce: In a saucepan over medium heat, combine 1/4 cup butter with cream and brown sugar. Heat, stirring constantly, until mixture boils and sugar is dissolved.
Nutrition Facts : Calories 386 calories, Carbohydrate 48.4 g, Cholesterol 55.1 mg, Fat 20.9 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 9.6 g, Sodium 198.3 mg, Sugar 33.7 g
PASS IT ON BREAD STARTER AND DATE NUT BREAD RECIPE
Recipe for continuous bread starter and date nut (or any other fruit nut combination) bread. Modified from Friendship Bread.
Provided by leebbeee
Categories Breads
Time P28DT1h
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Instant Starter:.
- Place one cup each sugar, flour and room temperature milk in an 8-cup plastic container with lid. Stir with a wooden spoon. Cover tightly. Stir every day for 17 days.
- Leave on counter top at room temperature.
- On day 18 - do nothing.
- On days 19, 20, 21 - stir.
- On day 22 - add 1 cup sugar, 1 cup flour and 1 cup room temperature milk. Stir again.
- On days 23, 24, 25, 26 - stir.
- On day 27, add 1 cup sugar, 1 cup flour and 1 cup room temperature milk. Stir.
- Day 28 - starter now ready to make bread.
- Give away 2 cups starter to 2 friends.
- With remaining, use 1 cup to make bread and 1 cup to keep starter going.
- Give instructions with starter: Do not refrigerate. Stir with wooden spoon.
- ** This is where you are. Take 1 cup starter to make bread. To the other cup of starter you received, add 1 cup sugar, 1 cup flour and 1 cup room temperature milk.
- Stir with wooden spoon. Cover tightly and stir each day (at least 4 days, can be longer).
- When ready to make bread again, give away 2 cups with instructions. Use 1 cup to make bread again, 1 cup to keep starter going, etc. etc., etc.
- *** Note: If you do not want to make starter to give away:.
- To the 1 cup of starter only add 1/2 cup sugar, 1/2 cup flour, 1/2 cup room temperature milk to make starter just for our own use.
- Date Nut Bread using starter:.
- Mix oil, eggs, vanilla and 1 cup starter mix together.
- In separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix.
- Add to liquid mixture, and stir till thoroughly blended.
- Add nuts and fruit.
- Pour into 2 9x5 loaf pans or bundt pan that has been sprinkled with the cinnamon, sugar, flour mixture.
- Sprinkle top of unbaked bread with the cinnamon, sugar mixture, bake at 325°F for 1 hour or until done.
Nutrition Facts : Calories 922, Fat 28.6, SaturatedFat 5.7, Cholesterol 62.8, Sodium 491.8, Carbohydrate 158.4, Fiber 4.2, Sugar 106.7, Protein 12.2
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