DATE LOAF CAKE
Very much like sticky date pudding - nice and moist, and made without eggs.
Provided by REILLY
Categories World Cuisine Recipes European UK and Ireland English
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, combine dates, brown sugar, margarine and boiling water. Let stand 15 minutes. Stir in flour, soda and vanilla. Pour batter into prepared pan.
- Bake in the preheated oven for 45 minutes. Allow to cool.
Nutrition Facts : Calories 204.2 calories, Carbohydrate 40.8 g, Fat 4 g, Fiber 1.5 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 385.6 mg, Sugar 25.7 g
OLD-FASHIONED DATE NUT BREAD
Delicious, moist, classic Date Nut Bread. Makes 2 loaves. You can half the recipe (use the "1/2X" button to adjust the ingredients) to make just one loaf, if you prefer.
Provided by Jennifer
Categories Snack
Time 1h30m
Number Of Ingredients 12
Steps:
- You will need two 8 1/2 x 4 1/2 metal loaf pans. For glass loaf pans of the same size, reduce the oven temperature for baking by 25 degrees F. *See Note 2 below for information on using other pan sizes.
- Preheat oven to 350F (regular bake/not fan assisted).
- Grease the loaf pans lightly, then line with parchment paper, covering the bottom and the long sides and extending over the edges a couple of inches, to use as handles to remove the loaves later.
- Soak the dates: Add the chopped dates to a medium bowl. Pour boiling water overtop and stir in baking soda. baking soda. Let stand 10-15 minutes, to both soften the dates and to allow the liquid to cool before adding to the batter..
- Combine the dry ingredients: In a medium bowl, whisk together, the flour, baking powder, salt and chopped walnuts or pecans. Set aside.
- Make the batter: In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar, until light, about 2 minutes. Add the beaten eggs, vanilla and molasses. Beat until well combined, scraping down the bowl a couple of times, as needed. *Do a quick check of the date mixture and make sure it isn't hot. A little warm is fine, but not hot, as you don't want to cook the egg in the batter. Add the date mixture (with any liquid in the bowl) and mix in on low speed (so it doesn't splash), until combined.
- Add the flour mixture to the batter and mix in on low speed, mixing just until combined. Divide batter between prepared loaf pans.
- Bake the loaves in 350F oven for 1 1/4 - 1 1/2 hours or until tester inserted in the centre of the loaf comes out clean. Note that baking times will vary, depending on oven and baking pans used. Check regularly after 1 hour of baking and start testing when it looks like it is nearing done.
- Remove from oven and allow to cool in the pan for about 10 minutes, then lift out of the pan and remove to a wire rack, carefully removing the parchment paper. Allow to cool almost completely before slicing.
Nutrition Facts : Calories 225 kcal, Carbohydrate 36 g, Protein 3 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 22 mg, Sodium 183 mg, Fiber 2 g, Sugar 22 g, UnsaturatedFat 5 g, ServingSize 1 serving
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
DATE & WALNUT LOAF
Bake this rich date and walnut loaf at the weekend to enjoy during the week. You can freeze it for another day to serve to last-minute guests, too
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 1h30m
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 2lb loaf tin (ours was 22 x 10cm and 6cm deep) and line with baking parchment. Put the butter, dates and bicarbonate of soda (which helps break down the dates) in a large bowl and add 150ml boiling water. Give it a stir so the butter melts, and leave to stand for around 20 mins until the dates have softened.
- Whisk in the sugar until smooth, then gradually whisk in the eggs until combined. Beat in the baking powder, flour and a pinch of sea salt until there are no lumps of flour left and it's smooth. Fold in three-quarters of the walnuts, then pour into the prepared tin. Sprinkle the remaining walnuts over the top.
- Bake for 20 mins, then turn the oven down to 170C/150C fan/gas 3 and cook for another 45-50 mins until golden brown and a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 15 mins, then transfer to a cooling rack to cool completely. Lightly dust with the icing sugar and serve in slices. Freeze whole or cut into slices, then place in an airtight container or divide between reusable freezer bags. Can be frozen for up to three months. Defrost thoroughly overnight.
Nutrition Facts : Calories 479 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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
CHOPPED DATE LOAF
Make and share this Chopped Date Loaf recipe from Food.com.
Provided by Midge_
Categories Dessert
Time 1h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 7
Steps:
- Set oven at 180 degrees C or 350 degrees F.
- Combine dates and sodium bicarbonate in a mixing bowl.
- Pour in boiling water and mix. Let stand for 5 minutes.
- Add butter and mix until it melts.
- Add egg, sugar and flour and mix well.
- Place in a well greased loaf pan and bake for 45 minutes or until cooked.
- Turn out onto a cooling rack.
MRS ALLEN'S DATE LOAF
This was my playmate's mother's recipe Oh how I loved this date loaf! (Doris Eppinger --neeAllen). After school if we were lucky we'd get a slice. I hope it tastes as good now as it did 63 years ago.
Provided by Bergy
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350F, lightly grease a loaf pan.
- Mix the dates, butter& boiling water, set aside& cool.
- When cooled mix in the beaten egg& sugar.
- Mix the flour, baking soda& salt together.
- Add dry ingredients to the batter.
- Add nuts and vanilla, blend well.
- Pour into the prepared loaf pan.
- Bake in 350F oven for 50-60 minutes or until a wooden skewer comes out clean when inserted in the center.
DELICIOUS DATE LOAF
This recipe belongs to Anna Olson, a very famous Canadian chef. I reduced the original amount of sugar and oil just to make them it a little lighter. It works really well for muffins, too. I do not recommend the use of baking paper cups, because the muffins will stick to them.
Provided by andrcruz
Categories Quick Breads
Time 1h5m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 11
Steps:
- Simmer chopped dates and orange juice for less than a minute. Remove from heat a let cool down.
- In a separate bowl, mix flour, sugar, baking soda, baking powder, salt and cloves and set aside. In another bowl, whisk egg and oil.
- Add egg mixture and dates to flour mixture and mix until blended. It is very important do not over mix this batter; stir in raisins. Pour batter into greased loaf pan or muffin tin and bake for approximately 45 mins or until tooth pick comes out clean.
Nutrition Facts : Calories 247.2, Fat 5.3, SaturatedFat 0.8, Cholesterol 17.6, Sodium 176.4, Carbohydrate 49.7, Fiber 3, Sugar 32.4, Protein 3.2
WALNUT DATE LOAF
"I discovered this nutty bread when my aunt gave our family a bunch of dates and we didn't know what to do with them," recalls Karen-Jean Coxe of Ione, California. "I simply love it!"
Provided by Taste of Home
Time 1h15m
Yield 1 loaf, 16 servings, 1 slice per serving.
Number Of Ingredients 10
Steps:
- In a bowl, combine the dates, water and oil; let stand for 10 minutes (do not drain). Add the brown sugar, egg and vanilla; mix well. Combine the flour, baking soda and salt; stir into date mixture just until combined. Fold in walnuts., Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-65 minutes or until golden brown and a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 199 calories, Fat 6g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 126mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
DATE, BANANA & RUM LOAF
A tasty cake with no added fat or sugar - try it to believe it. Plus it's easily made gluten-free
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Supper, Treat
Time 1h15m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line a 900g/2lb loaf tin with non-stick baking paper, using a little oil to make it stick. Put the dates into a small pan with 200ml boiling water and simmer for 5 mins. Drain the liquid into a jug, then put the dates into a food processor. Add the bananas and 100ml of the date liquid and whizz until smooth. Mix the nuts, dried fruit, polenta, spice and baking powder in a bowl, then add the date purée and rum, and stir until combined.
- Whisk the egg whites to soft peaks and fold into the cake mix. Tip into the tin (it will be quite full), then top with the remaining pecans and the banana chips and sugar, if using. Bake for 1 hr until golden and crusty and a skewer comes out clean. Cool completely before cutting into slices.
Nutrition Facts : Calories 310 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 49 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.39 milligram of sodium
More about "date loaf recipes"
OLD-FASHIONED DATE-NUT BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (231)Total Time 55 minsServings 16Calories 200 per serving
- Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan., Place the dates, butter, baking soda, salt, and brown sugar in a mixing bowl.
- Allow the mixture to cool for 15 minutes., Add the egg, vanilla, liquor, baking powder, and flour, beating gently until smooth.
- Stir in the walnuts., Pour the batter into the pan, gently tapping the pan on the counter to settle the batter., Bake the bread for 45 to 55 minutes, tenting the loaf gently with foil after 30 minutes, to prevent over-browning.
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