Coffee Date Bread Recipes

SPICED COFFEE WITH LIQUEUR AND DATE NUT BREAD WITH CHUTNEY SPREAD

Steps:

• Pulse ingredients for the cheese spread in food processor until mixture is combined. Transfer spread to a small serving dish and garnish with shaved crystallized ginger. Serve with the date nut bread.
• Brew a pot of coffee, putting the orange rind, cloves, and cinnamon in with the grounds before brewing. Top off coffee with cognac or liqueur. Dip rims of coffee mugs in warm water, then coat in sugar.

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.

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.