MOIST DATE NUT BREAD RECIPES
MOIST DATE NUT BREAD RECIPE - FOOD.COM
Make and share this Moist Date Nut Bread recipe from Food.com.
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Grease and flour a 9inx5in 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.
- 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 300, FatContent 10.9, SaturatedFatContent 3.2, CholesterolContent 27.8, SodiumContent 367.2, CarbohydrateContent 50.1, FiberContent 4, SugarContent 32.6, ProteinContent 4.6
FAVORITE DATE NUT BREAD RECIPE - FOOD.COM
This is a moist bread. I serve it as a desert! My daughter does not like raisins so I have made this bread increasing the dates to 12 oz and eliminating the raisins.
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Prepare a loaf pan by spraying with cooking spray.
- Combine dates, nuts and raisins; sprinkle with baking soda.
- Pour 1 cup of boiling water over all of this.
- Cover the bowl and set aside while mixing remaining ingredients.
- In another bowl, with a pastry blender, mix the flours, sugar, Splenda, baking powder, egg and egg white.
- Combine the date mixture with the flour mixture, mix well.
- Pour into prepared pan and bake for 50 minutes or until toothpick inserted off center comes out clean.
Nutrition Facts : Calories 207.9, FatContent 3.2, SaturatedFatContent 0.5, CholesterolContent 11.7, SodiumContent 172.3, CarbohydrateContent 43.8, FiberContent 3.3, SugarContent 25.5, ProteinContent 4.3
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