AUTUMN "DATES" NIGHT BREAD
Steps:
- Preheat the oven to 350 degrees F. Butter and flour an 8 1/2- by 4 1/2-inch loaf pan and line the bottom with parchment paper. Bring 1/2 cup water to a boil in a small saucepan. Add the dates and set aside until cool. Drain.
- Sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt onto a piece of parchment paper. Set aside.
- In a mixer fitted with the paddle attachment, cream the butter and brown sugar on high speed until fluffy, about 2 minutes. Add the eggs and sour cream and beat to combine, scraping the bowl down. Add the rum and vanilla and beat to combine. Add the flour mixture on low speed until just combined. Add the milk, increase the speed to medium, and beat until just smooth, about 15 seconds. Add the drained dates and the nuts and stir just until distributed.
- Scrape the batter into the prepared pan. Bake until a toothpick comes out clean, 50 to 60 minutes. Cool in the pan on a rack for 15 minutes, then unmold and cool completely before slicing.
DATE BREAD FROM MULEGE
Provided by Food Network
Categories dessert
Yield one 9 or 10 inch round loaf
Number Of Ingredients 15
Steps:
- Butter and flour a 9 or 10inch round cake pan and line the base of it with baking parchment. Preheat the oven to 350 degrees F.
- In a medium mixing bowl, beat the egg yolks and sugar with an electric mixer until the mixture is pale yellow and will hold a ribbon. Drizzle the melted butter around the edges of the bowl and fold the mixture together gently but thoroughly. Set aside. Sift the flour, ginger, cinnamon, nutmeg, cloves, and salt together and set aside. In another, larger mixing bowl, beat the egg whites to the soft peak stage.
- Fold half of the egg yolk mixture into the beaten egg whites. Fold in the dry ingredients and stir in the dates, pecans, and raisins. Fold in the remaining yolk mixture. Pour the batter into the pan and shake it a little to find its level. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Cool on a rack and then run a sharp knife around the edge to loosen the cake and turn it out onto a platter. Sprinkle confectioners sugar over the top and serve cut into wedges, accompanied by coconut ice cream, if desired.
COFFEE DATE BREAD
A dark, wonderfully moist bread. I serve at every holiday meal and then enjoy the leftovers at breakfast.
Provided by MOMZRIGHT
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 363.4 calories, Carbohydrate 58.7 g, Cholesterol 30.9 mg, Fat 13.5 g, Fiber 3.4 g, Protein 5 g, SaturatedFat 2.9 g, Sodium 478.7 mg, Sugar 37.3 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).
MOIST DATE NUT BREAD
A moist not too sweet version of a figgy pudding but made with dates and minus the spices. You could try covering with buttered foil and steaming it for a even moister version. This can also be baked in a (28 ounce) can.
Provided by Canadian Girl
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 46.9 g, Cholesterol 25.7 mg, Fat 10 g, Fiber 3.9 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 365.2 mg, Sugar 29.6 g
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