Date Nut Bread With Lemon Recipes

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DATE-NUT BREAD WITH LEMON



Date-Nut Bread with Lemon image

Provided by Anita Hacker

Categories     Bread     Egg     Breakfast     Bake     Lemon     Date     Pecan     Fall     Bon Appétit     Los Angeles     California

Yield Makes 1 loaf

Number Of Ingredients 12

6 ounces chopped pitted dates (about 1 cup packed)
3/4 cup boiling water
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, room temperature
1 cup (packed) golden brown sugar
1 large egg
3 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon peel
1 cup chopped pecans, toasted

Steps:

  • Preheat oven to 350?F. Butter and flour 9 x 5 x 3-inch loaf pan. Combine dates and 3/4 cup boiling water in medium bowl. Let stand until just cool, about 15 minutes.
  • Sift flour, baking soda, salt and cinnamon into small bowl. Beat butter in large bowl until smooth. Gradually beat in sugar, then egg, lemon juice and lemon peel. Mix in dry ingredients in 3 additions alternately with date mixture in 2 additions. Stir in pecans. Transfer batter to prepared pan.
  • Bake bread until tester inserted into center comes out clean, about 55 minutes. Cut around pan sides; turn bread out onto rack. Cool completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)

DATE NUT BREAD



Date Nut Bread image

A wonderful, very rich loaf that is moist and delicious. Keeps well if you hide it! Good toasted for breakfast also.

Provided by Peggy

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 10

1 ½ cups dates, pitted and chopped
2 ¼ cups boiling water
3 teaspoons baking soda
1 cup chopped walnuts
2 cups white sugar
3 tablespoons margarine
2 eggs, beaten
1 teaspoon salt
4 ½ cups all-purpose flour
1 teaspoon vanilla extract

Steps:

  • Combine baking soda with the boiling water. Soak the dates in the water and baking soda solution for 30 minutes.
  • Cream sugar and butter together. Add eggs, vanilla, dates, nuts, flour, and salt.
  • Divide batter equally between two 9 x 5 (or 8 1/2 x 4 1/2) inch greased loaf pans. Bake 1 hour at 300 degrees F (150 degrees C) (or until loaf tests done). Can be frozen when cool.

Nutrition Facts : Calories 225.9 calories, Carbohydrate 42.2 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 276.3 mg, Sugar 22.7 g

LEMON NUT BREAD



Lemon Nut Bread image

Great for breakfast, packing in lunches, and having with a relaxing cup of tea. Make an extra loaf to give to a special friend! :)

Provided by PalatablePastime

Categories     Quick Breads

Time 1h35m

Yield 1 loaf

Number Of Ingredients 10

3/4 cup margarine or 3/4 cup butter, softened
1 1/4 cups sugar
3 eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1/3 cup lemon juice
3/4 cup chopped pecans
2 teaspoons grated fresh lemon rind

Steps:

  • Preheat oven to 350 degrees.
  • Cream margarine and sugar until light and fluffy.
  • Blend in eggs.
  • Add combined dry ingredients to creamed mixture, alternating with milk and juice, mixing well after each addition.
  • Stir in nuts and rind.
  • Pour into greased and floured 9x5" loaf pan.
  • Bake at 350 degrees for 1 hour and 20 minutes, or until toothpick inserted comes out fairly clean.
  • Cool 5 minutes, then remove from pan.

Nutrition Facts : Calories 4211.9, Fat 217.5, SaturatedFat 36.6, Cholesterol 651.6, Sodium 4924.3, Carbohydrate 518, Fiber 17.1, Sugar 257.1, Protein 64.5

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