Pat Nixons Dat Nut Bread Recipes

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DATE NUT SPICE BREAD



Date Nut Spice Bread image

Provided by Ina Garten

Categories     dessert

Time 2h25m

Yield One 8-inch loaf

Number Of Ingredients 19

2 cups coarsely chopped dates (10 ounces pitted)
1/3 cup orange liqueur (recommended: Cointreau or Triple Sec)
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3/4 cup light brown sugar, lightly packed
1 extra-large egg
1 teaspoon pure vanilla extract
1 tablespoon grated orange zest (2 oranges)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice (3 oranges)
3/4 cup coarsely chopped pecans (3 ounces)
6 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 tablespoon grated orange zest

Steps:

  • Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan.
  • Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid, and the pecans.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar, and orange zest on medium speed until just combined.
  • Slice the bread and serve with the orange cream cheese on the side for spreading.

PAT NIXON'S DAT-NUT BREAD



Pat Nixon's Dat-Nut Bread image

I found this recipe in our local newspaper and thought I'd share it with everyone, It comes from a recipe that ran in 1961. Enjoy!!

Provided by Chef mariajane

Categories     Quick Breads

Time 1h

Yield 2 loaves

Number Of Ingredients 9

1 lb packaged dates
2 teaspoons baking soda
1 1/2 cups boiling water
1 tablespoon butter
1 3/4 cups sugar
1 egg
2 3/4 cups flour
1 cup chopped nuts
1 teaspoon vanilla

Steps:

  • Cut dates into small pieces and place in a bowl. Add baking soda to boiling water and pour over dates in bowl. Set aside and let mixture stand.
  • With a mixer, cream butter and sugar together. Add the egg. Strain water from the date mixture into the creamed sugar and egg mixture.
  • Add flour and beat well. Add nuts, dates and vanilla. Pour the mixture into two greased loaf pans.
  • Bake for one hour in a 350F oven.

Nutrition Facts : Calories 2445, Fat 46.1, SaturatedFat 9.5, Cholesterol 121, Sodium 1804.5, Carbohydrate 494.6, Fiber 29, Sugar 323.1, Protein 38.4

DATE NUT BREAD



Date Nut Bread image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 1 loaf

Number Of Ingredients 10

1 cup pitted chopped dates
1 cup coarsely chopped walnuts
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons vegetable shortening
3/4 cup boiling water
2 eggs
3/4 cup sugar
1/2 cup whole wheat flour
1 cup all-purpose flour

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.

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