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.
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
GRANDMA'S DATE-NUT BREAD
This is the recipe for date-nut bread that my grandmother always made around Christmas time. Definitely a family favorite! For best results don't use a glass pan.
Provided by Suzanne
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Put raisins in a bowl. Pour boiling water over raisins; soak until raisins have flavored the water, about 20 minutes. Drain raisins, reserving the water. Discard raisins.
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
- Bring reserved water to a boil in a small saucepan. Measure 3/4 cup boiling water into a bowl. Stir baking soda into water.
- Put dates and prunes in a large bowl. Pour baking soda-water over dates and prunes; add unsalted butter and stir until melted. Stir sugar and vanilla extract into the fruit mixture; let cool to room temperature.
- Stir egg into the fruit mixture to evenly coat. Mix flour and salt together in a small bowl; add to fruit mixture and stir. Fold walnuts into the mixture and pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 49 g, Cholesterol 27.5 mg, Fat 11.6 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 3.6 g, Sodium 215.5 mg, Sugar 30.5 g
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
DATE BREAD
This simple quick bread includes tons of juicy Medjool dates, making it an option for breaking the daily sunrise-to-sunset fast during the holy month of Ramadan, a tradition that Muslims observe in Tanzania and across the world. The tradition is rooted in the teachings of the prophet Muhammad, who is said to have called for observers to break their fasts with dates. Many Muslims include dates on their iftar tables (iftar is the evening meal eaten at sunset during Ramadan). This bread can, of course, be enjoyed by any and all, year-round. It's wonderful on its own with hot cups of coffee like Buna (Eritrean Coffee) or tea like Shaah Cadays (Somali Spiced Tea with Milk) or topped with a soft cheese like goat cheese, ricotta, or cream cheese. It's also wonderful served in slices on a cheeseboard. If you can't find Medjool dates, use whichever are the plumpest, least-dry dates you can find or substitute your favorite dried fruit such as dried apricots or dried cherries (you need about 1 cup of your favorite dried fruit).
Provided by Food Network
Time 55m
Yield One 9-by-5-inch loaf
Number Of Ingredients 9
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).
DATE NUT BREAD (PRE-1940'S)
Make and share this Date Nut Bread (Pre-1940's) recipe from Food.com.
Provided by Chef Aint Bs
Categories Quick Breads
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs add sugar.
- Add nut meats broken and dates cut in pieces.
- Sift dry ingredients together and add alternately with milk to first mixture.
- Turn into greased pan.
- Bka e350 degrees for 45 minutes.
Nutrition Facts : Calories 333.4, Fat 8.7, SaturatedFat 2, Cholesterol 40.9, Sodium 469.9, Carbohydrate 56.9, Fiber 3.4, Sugar 17.9, Protein 9
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