Farmhouse Buttermilk Date Nut Bread With Creamy Or Recipes

BUTTERMILK NUT BREAD

Buttermilk Nut Bread image

Brown sugar and buttermilk give pleasing flavor to this no-fuss quick bread from Sue Ross of Casa Grande, Arizona. Nuts provide the tasty crunch.

Provided by Taste of Home

Time 55m

Yield 1 loaf.

Number Of Ingredients 9

Ingredients

1 egg
1 cup packed brown sugar
2 tablespoons shortening, melted
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup chopped nuts

Steps:

In a bowl, beat the egg. Gradually beat in brown sugar and shortening. Combine flour, baking powder, baking soda and salt; add to egg mixture alternately with buttermilk. Beat just until moistened. Stir in nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

Nutrition Facts : Calories 157 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 158mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

BUTTERMILK DATE CAKE

Buttermilk Date Cake image

My mother used to call this inch cake since it is so rich, you could only eat a inch at a time! Moist, rich, luscious! Perfect to take to a casual affair since it is left in the dish it is cooked in. I have never had anybody say they didn't love it. This recipe came from the Austin, TX Junior League Cookbook. Enjoy!

Provided by YaYa1689

Categories Dessert

Time 1h

Yield 1 Cake, 12-18 serving(s)

Number Of Ingredients 16

Ingredients

1 (8 ounce) package dates, pitted and chopped
1 teaspoon baking soda
1 cup boiling water
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla
1 egg
1 1/2 cups flour
1/4 teaspoon salt
1 cup chopped pecans
1/4 cup flour
1/4 cup butter, melted
1 cup buttermilk
1 cup sugar
1 cup chopped pecans
1 teaspoon vanilla

Steps:

Sprinkle dates with soda; cover with boiling water and let stand for 30 minutes.
Cream shortening and sugar until light.
Add vanilla and egg; beat well.
Sift flour and salt together.
Add flour mixture and date mixture alternately to creamed mixture, beating well after each addition.
Stir in pecans.
Pour into greased and lightly floured 9 x 13 inch baking dish.
Bake 350 degrees for 30 minutes.
Let cool in dish.
ICING.
Over Medium heat.
Melt butter; stir in flour; slowly stir in buttermilk; simmer, sitrring until slightly thickened.
Add sugar and continue cooking until sugar is dissolved.
Stir in pecans and vanilla.
Spread on cake while cake is still warm.
May be frozen after completely cooled.

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