Date Bread

recipe
"This bread is easy to make. Because the dates soak overnight, the bread should be started the day before serving. I also like the fact that the recipe makes two substantial loaves - one to keep and one to give to a friend." CL Reader
4

Worthy of a special occasion

Yield:

2 loaves, 16 servings per loaf (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 94
Caloriesfromfat 7 %
Fat 0.7 g
Satfat 0.3 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 1.4 g
Carbohydrate 21.4 g
Fiber 1.1 g
Cholesterol 8 mg
Iron 0.6 mg
Sodium 122 mg
Calcium 6 mg

Ingredients

2 cups chopped pitted dates
2 cups boiling water
2 teaspoons baking soda
Cooking spray
4 teaspoons all-purpose flour
1 cup sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
2 1/4 cups all-purpose flour
1/2 teaspoon salt

Preparation

Combine the first 3 ingredients in a large bowl; cover date mixture, and let stand 24 hours.

Preheat oven to 325°.

Coat 2 (8 x 4-inch) loaf pans with cooking spray, and dust each pan with 2 teaspoons flour. Add the sugar, butter, vanilla, and egg to date mixture. Lightly spoon 2 1/4 cups flour into dry measuring cups, and level with a knife. Add flour and salt to date mixture, stirring just until blended. Divide the batter evenly between prepared pans.

Bake at 325° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool the loaves 10 minutes in pans on a wire rack. Remove loaves from pans, and cool completely on wire rack.

Note:

September 2001
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