Mapledatehazelnutbread Recipes
MOIST DATE NUT BREAD
A moist not too sweet version of a figgy pudding but made with dates and minus the spices. You could try covering with buttered foil and steaming it for a even moister version. This can also be baked in a (28 ounce) can.
Provided by Canadian Girl
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a 9x5 inch 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. Stir in walnuts. 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 278.9 calories, Carbohydrate 46.9 g, Cholesterol 25.7 mg, Fat 10 g, Fiber 3.9 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 365.2 mg, Sugar 29.6 g
MAPLE OATMEAL HAZELNUT SHORTBREAD
This is a tasty little cookie, easy to prepare, by the Canadian Living Test Kitchen. It uses SPLENDA brand, (sugar replacement) brown sugar blend. You can replace this with double the amount of regular brown sugar. **Preparation time includes 30 minute chill time before baking
Provided by Debi9400
Categories Drop Cookies
Time 50m
Yield 36 cookies, 1-36 serving(s)
Number Of Ingredients 7
Steps:
- In food processor, finely grind hazelnuts; set aside.
- In large bowl, beat butter with SPLENDA until light; beat in maple syrup and maple extract.
- Stir in oats and flour.
- Roll into balls using 1 Tbsp dough per ball. Roll in ground nuts to coat.
- Flatten slightly; place, about 1 inch apart on lightly sprayed/greased baking sheets. Refrigerate for 30 minutes.
- Bake in 350°F oven for about 10 minutes or until puffed and set.
- Let cool one minute. Transfer to racks; let cool completely.
Nutrition Facts : Calories 3474.5, Fat 254.8, SaturatedFat 122.7, Cholesterol 488.1, Sodium 1640.8, Carbohydrate 269.5, Fiber 25.5, Sugar 53.4, Protein 46
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MAPLE DATE-NUT BREAD - MIDWEST LIVING
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- Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, combine flours, baking powder, salt and baking soda. Make a well in center of flour mixture; set aside.
- In a medium bowl, pour boiling water over dates and butter; stir until butter melts. Stir maple syrup and egg into date mixture. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold pecans into the batter. Pour batter into the prepared pan; spread evenly.
- Bake in a 350 degree F oven for 50 to 60 minutes or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning).
- Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap; store overnight before slicing. Makes 1 loaf (16 slices).
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