WHOLE-WHEAT DATE NUT BREAD
This date-sweetened whole-wheat quickbread makes a much-appreciated holiday or hostess gift because it holds up well for several days and is a wholesome breakfast treat. The spread of tangy Neufchatel cheese balances the sweet-nutty flavor of the dates and pecans. Martha made this recipe on "Martha Bakes" episode 813.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 9-inch loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly coat a 9-by-5-inch loaf pan with oil. In a medium bowl, pour hot water over dates and let stand until slightly softened, about 5 minutes. Whisk in oil, egg, and vanilla. In another bowl, stir together flours, baking soda, salt, pecans, and brown sugar. Fold egg mixture into flour mixture until just combined. Pour batter into prepared pan and smooth the top with a spatula.
- Bake, rotating pan halfway through, until a tester inserted in center of loaf comes out clean, about 65 minutes. Let cool in pan on a wire rack, 20 minutes, then turn out bread and let cool completely. Wrap in parchment if giving as a gift, or slice and spread with Neufchatel and serve. (Loaf can be tightly wrapped and stored at room temperature up to 3 days.)
Nutrition Facts : Calories 196 g, Cholesterol 13 g, Fat 8 g, Fiber 2 g, Protein 3 g, Sodium 140 g
WHOLE-WHEAT DATE BREAD
Provided by Melissa Clark
Categories side dish
Time 1h10m
Yield 1 loaf, enough for 8 sandwiches
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. In a medium bowl, whisk together the sugar, yogurt, honey and vanilla. Whisk in the eggs, one at a time.
- In a separate bowl, mix together the flours, baking powder, baking soda and salt. Whisk the dry ingredients into the wet, just until no longer lumpy. Using a rubber spatula, fold the olive oil into the batter in 3 additions. Fold in the dates.
- Pour the batter into the prepared pan and bake until it is golden brown and a cake tester inserted in the center comes out clean, 50 to 55 minutes. Let rest for 10 minutes before turning the cake out onto a rack to cool completely.
- To serve as sandwiches, cut into 1/2-inch-thick slices and make sandwiches with a layer of cream cheese studded with grape halves. Freeze any remainder; the bread can be sliced while frozen.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 186 milligrams, Sugar 21 grams, TransFat 0 grams
WHOLE WHEAT ZUCCHINI BREAD
I took an old favorite and juiced it up by cutting the white sugar completely, replacing with honey and brown sugar to reduce the total sweetener by half. I also cut the oil back to 25 percent and introduced one-third whole wheat flour. The results are in; it's even better than the original! I like to use the huge zucchini that didn't get picked on time, as long as it's still green and healthy. This is a large batch recipe, but you can easily cut it in half.
Provided by Sallie Hagen
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h10m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease three 8x4 inch loaf pans and set aside.
- In a large bowl, whisk together the eggs, honey, brown sugar, oil and vanilla. Combine the whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda and salt; stir into the wet ingredients until moistened. Gently stir in the zucchini and walnuts until evenly distributed. Divide batter evenly between the prepared pans.
- Bake for 50 to 60 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool in the pan until cool enough to touch, then turn out onto a wire rack to cool completely. Wrap in plastic wrap or store in a plastic bag when cool.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 30.6 g, Cholesterol 31 mg, Fat 6.4 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 242.1 mg, Sugar 14.1 g
WHOLE WHEAT DATE WALNUT BANANA BREAD
Clipped this from a magazine, can't remember which. I am posting it because the clipping has become tattered and warn through many years of use. Makes 2 loaves.
Provided by L DJ3309
Categories Quick Breads
Time 1h30m
Yield 2 loaves, 32 serving(s)
Number Of Ingredients 13
Steps:
- Bake @ 350' for 60 minute
- In medium bowl pour boiling water and baking soda over dates, stir well, Reserve 1/4 cup liquid, allow mixture to cool.
- Stir eggs into cooled date mixture.
- In large bowl combine brown sugar and oil, sift in whole wheat flour, salt and baking powder;, mix throughly.
- Add bananas blended with reserved date water, then add date egg mixture, vanilla, banana flavorings and walnuts. Mix well.
- Pour into 2 well buttered loaf pans (4 1/2"x8 1/2").
- Bake 60 minutes @ 350' or til tooth pick inserted in center comes out clean. Cool before cutting.
Nutrition Facts : Calories 147.4, Fat 5.5, SaturatedFat 0.7, Cholesterol 13.2, Sodium 134.6, Carbohydrate 23.8, Fiber 2.5, Sugar 13, Protein 2.7
WHOLE WHEAT DATE AND NUT BREAD
Make and share this Whole Wheat Date and Nut Bread recipe from Food.com.
Provided by PalatablePastime
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat to 350°F Grease interior of loaf pan.
- Place dates in food processor (make sure there are no pits) along with 1 cup of the water.Pulse into a coarse puree, then add the egg, vanilla, baking powder, baking soda, salt, and the remaining 1/2 cup water. Pulse until mixture is thoroughly blended.
- Sprinkle the flour over the date puree, and pulse until mixed.
- Add raisins and nuts to mixture and stir to mix.
- Pour batter into the prepared loaf pan, and bake 40-45 minutes, or until a toothpick can be removed clean.
- Cool in pan on wire rack about 15-20 minutes, then turn out bread to cool completely.
- Wrap in plastic wrap and store for one day before slicing.
Nutrition Facts : Calories 178.4, Fat 4.1, SaturatedFat 0.5, Cholesterol 17.6, Sodium 192.2, Carbohydrate 34.3, Fiber 4.5, Sugar 15.8, Protein 4.7
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