Quick Date Nut Bread Recipes

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WALNUT-DATE QUICK BREAD



Walnut-Date Quick Bread image

I can remember my Aunt Emma making this bread, and I loved it. This recipe must be 60 or more years old.

Provided by Taste of Home

Time 1h10m

Yield 1 loaf.

Number Of Ingredients 9

1 cup chopped dates
1 cup boiling water
3 tablespoons butter, softened
1 cup packed brown sugar
1 egg
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped walnuts

Steps:

  • In a small bowl, combine the dates and water; let stand for 15 minutes (do not drain). In a bowl, cream butter and brown sugar; add egg and mix well. Combine flour, baking soda and salt; add to the creamed mixture alternately with dates and liquid. Stir in walnuts. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 203 calories, Fat 7g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 147mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.

CLASSIC MOIST DATE NUT BREAD



Classic Moist Date Nut Bread image

Learn how to make this flavorful and moist date nut bread recipe that is a delicious addition to any breakfast or brunch.

Provided by Diana Rattray

Categories     Brunch     Dessert     Snack     Bread

Time 1h10m

Number Of Ingredients 10

1 cup water (boiling)
8 ounces dates (chopped)
2 tablespoons butter
3/4 cup sugar (white granulated)
1/4 cup brown sugar
1 egg (large)
2 1/4 cups flour (all-purpose)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup walnuts (chopped)

Steps:

  • Gather the ingredients.
  • Heat the oven to 350 F. Grease a 9 x 5 x 3-inch loaf pan.
  • In a medium bowl, pour the boiling water over the chopped dates. Add the butter and set aside.
  • In a large bowl, beat the sugar, brown sugar, and egg with a mixer until light.
  • In a separate bowl, combine the flour, baking powder, and salt.
  • Add the flour mixture to the sugar mixture, alternating with the date and water mixture.
  • Stir in the chopped nuts with a spoon.
  • Pour into the loaf pan.
  • Bake in the preheated oven for 45 to 55 minutes, or until a wooden pick inserted in the center comes out clean.

Nutrition Facts : Calories 386 kcal, Carbohydrate 74 g, Cholesterol 31 mg, Fiber 4 g, Protein 6 g, SaturatedFat 3 g, Sodium 351 mg, Sugar 43 g, Fat 9 g, ServingSize 8 servings, UnsaturatedFat 0 g

DATE NUT SPICE BREAD



Date Nut Spice Bread image

Provided by Ina Garten

Categories     dessert

Time 2h25m

Yield One 8-inch loaf

Number Of Ingredients 19

2 cups coarsely chopped dates (10 ounces pitted)
1/3 cup orange liqueur (recommended: Cointreau or Triple Sec)
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3/4 cup light brown sugar, lightly packed
1 extra-large egg
1 teaspoon pure vanilla extract
1 tablespoon grated orange zest (2 oranges)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice (3 oranges)
3/4 cup coarsely chopped pecans (3 ounces)
6 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 tablespoon grated orange zest

Steps:

  • Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan.
  • Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid, and the pecans.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar, and orange zest on medium speed until just combined.
  • Slice the bread and serve with the orange cream cheese on the side for spreading.

GREAT NANA'S SECRET INGREDIENT DATE NUT BREAD



Great Nana's Secret Ingredient Date Nut Bread image

This rich date nut bread is easy to make and simply delicious. The secret ingredient really enhances the flavor.

Provided by LAURENBLOO

Categories     Bread     Quick Bread Recipes

Time 1h30m

Yield 20

Number Of Ingredients 11

3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
¼ teaspoon salt
2 cups white sugar
¼ cup shortening
2 eggs
½ teaspoon vanilla extract
½ cup chopped walnuts
1 ½ cups chopped pitted dates
1 ¾ cups hot brewed coffee (secret ingredient)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans, or line with parchment paper.
  • Sift the flour, baking powder, baking soda and salt into a bowl, and set aside. In a large bowl, mix together the sugar and shortening. Beat in the eggs and vanilla. Toss the walnuts and dates with the dry ingredients, and stir into the sugar mixture alternately with the hot coffee. Divide the batter evenly between the two loaf pans.
  • Bake for 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 44.9 g, Cholesterol 18.6 mg, Fat 5.3 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 1 g, Sodium 211.8 mg, Sugar 28.6 g

DATE BREAD



Date Bread image

This simple quick bread includes tons of juicy Medjool dates, making it an option for breaking the daily sunrise-to-sunset fast during the holy month of Ramadan, a tradition that Muslims observe in Tanzania and across the world. The tradition is rooted in the teachings of the prophet Muhammad, who is said to have called for observers to break their fasts with dates. Many Muslims include dates on their iftar tables (iftar is the evening meal eaten at sunset during Ramadan). This bread can, of course, be enjoyed by any and all, year-round. It's wonderful on its own with hot cups of coffee like Buna (Eritrean Coffee) or tea like Shaah Cadays (Somali Spiced Tea with Milk) or topped with a soft cheese like goat cheese, ricotta, or cream cheese. It's also wonderful served in slices on a cheeseboard. If you can't find Medjool dates, use whichever are the plumpest, least-dry dates you can find or substitute your favorite dried fruit such as dried apricots or dried cherries (you need about 1 cup of your favorite dried fruit).

Provided by Food Network

Time 55m

Yield One 9-by-5-inch loaf

Number Of Ingredients 9

12 Medjool dates, pitted and coarsely chopped
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/2 cup boiling water
1/4 cup granulated sugar
4 tablespoons unsalted butter, at room temperature
1 large egg
2 teaspoons pure vanilla extract (preferably from Madagascar or Comoros)
2 cups all-purpose flour

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray.
  • Place the dates in a small bowl and sprinkle with the salt and baking soda. Pour the boiling water over the mixture and allow it to sit until it cools.
  • Meanwhile, in the bowl of a mixer fitted with the whisk attachment or in a large bowl using a handheld mixer (or a whisk and a lot of elbow grease), beat the sugar and butter until creamy. Add the egg and vanilla and beat until well combined, about 1 minute. Using a rubber spatula, stir in the date mixture (water and all) and then fold in the flour. The batter will be very stiff.
  • Transfer the batter to the prepared loaf pan and, using a rubber spatula, smooth out the top so the loaf is even. Bake until the loaf is dark golden brown, a toothpick tests clean when inserted into the center of the loaf, and the bread is firm to the touch, about 40 minutes. Let the bread cool completely on a wire rack before turning it out of the pan and slicing it. Leftovers can be stored in a plastic bag at room temperature for up to 3 days (if the slices get a bit dry, you can revive them in a toaster oven or regular oven set at 300 degrees F for a few minutes before serving).

QUICK DATE NUT BREAD



Quick Date Nut Bread image

I never ceased to be amazed at the things you can make with Bisquick. I found this in a magazine and it's easy enough for my DD to make.

Provided by Denise in da Kitchen

Categories     Quick Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 7

1 1/2 cups cut-up dates
1/2 cup boiling water
3 cups baking mix
2/3 cup sugar
2 eggs
1/2 cup milk
2/3 cup chopped nuts

Steps:

  • Grease and flour a 9 x 5 x 3-inch loaf pan.
  • Mix dates and boiling water; set aside.
  • Mix remaining ingredients; add dates and water.
  • Pour into loaf pan.
  • Bake at 350 degrees for 55 to 60 minutes or until toothpick inserted into center comes out clean.
  • Cool 10 minutes; remove from pan.
  • Cool completely before cutting.

Nutrition Facts : Calories 3577.9, Fat 117.9, SaturatedFat 26.5, Cholesterol 447.3, Sodium 5412.4, Carbohydrate 591.2, Fiber 37.1, Sugar 349.4, Protein 67.7

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

QUICK AND EASY ENGLISH DATE AND NUT BREAD



Quick and Easy English Date and Nut Bread image

This is a variation of a recipe from the book, Artisan Bread in Five Minutes A Day. It is recommended to use a baking stone in your oven.

Provided by Member 610488

Categories     Yeast Breads

Time 55m

Yield 4 1 lb loaves

Number Of Ingredients 10

2 cups hot water
1 1/4 cups cold milk
1 tablespoon granulated yeast
1 tablespoon kosher salt (recommend Morton's)
1/4 cup malt drink powder
1 cup fresh dates, stoned chopped mixed with 1 tbsp flour
1 cup pecans or 1 cup walnuts, chopped
1 cup whole wheat flour
5 cups unbleached all-purpose flour
flour or parchment paper, for the pizza peel

Steps:

  • In a 5 or 6 quart bowl or lidded food storage container, mix the water and the milk together and then add the yeast, salt and malt powder. Because we are mixing in the flour so quickly it doesn't matter that the salt and yeast are thrown in together. If you are using the fresh cake yeast break it up.
  • Dump in the flour along with the dates and pecans all at once and stir with a long handled wooden spoon or a Danish dough whisk, which is one of the tools that makes the job so much easier!
  • Stir it until all of the wheat is incorporated into the dough. It will be a wet rough dough.
  • Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (You could put a little hole in the top of the lid so that you could close the lids and still allow the gases to get out.). Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container. But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.) DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself.
  • The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next week and a half, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics.
  • The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for this type of dough. It will never rise up again in the container.
  • Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out.
  • You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.).
  • At this point, you can divide the dough into 4 one pound balls and freeze them in airtight containers for up to three weeks. Allow 24 hours in refrigerator to thaw before use. You can also leave the dough in its container in the refrigerator for up to 10 days, cutting off pieces as needed.
  • When ready to bake, cut off a 1-pound piece of dough using kitchen shears and hold in your hands. Add a little more flour so it will not stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Most of the dusting flour will fall off; it's not intended to be incorporated into the dough. The correctly shaped final product will be smooth and cohesive.
  • Rest the loaf on a generous layer of flour on top of a pizza peel. Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom. ) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for this type of dough.
  • Twenty minutes before baking, preheat the oven to 400 degrees F with a baking stone on the center rack, with a metal broiler tray on the bottom (never use a glass vessel for this or it will shatter), which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.).
  • Dust the top of the loaf with more flour. Slide the loaf into the oven onto the preheated stone and add a cup of hot tap water to the broiler tray. Quickly close the oven door. Bake the bread for 35 minutes or until a deep brown color. To insure that you get the best results it is crucial to have an Oven Thermometer to make sure your oven is accurate.
  • Allow the loaf to cool on a rack until it is room temperature.

Nutrition Facts : Calories 1128.8, Fat 26.5, SaturatedFat 4.4, Cholesterol 10.9, Sodium 1834.8, Carbohydrate 198.1, Fiber 16.4, Sugar 39.2, Protein 30.7

WALNUT DATE BREAD



Walnut Date Bread image

Many years ago when I was sick, a dear friend stopped with a pot of soup and this beautiful bread. Every cook should have a copy of this traditional quick bread recipe in his or her files.

Provided by Taste of Home

Time 1h

Yield 2 loaves (12 slices each).

Number Of Ingredients 10

1-1/2 cups chopped dates
1-1/2 cups hot water
2 tablespoons butter, softened
2-1/4 cups all-purpose flour
1-1/2 cups sugar
3/4 cup coarsely chopped walnuts
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
2 eggs, lightly beaten
1-1/2 teaspoons vanilla extract

Steps:

  • In a large bowl, combine the dates, water and butter; let stand for 5 minutes. In a large bowl, combine the flour, sugar, walnuts, baking soda and salt. In a small bowl, combine the eggs, vanilla and date mixture. Stir into dry ingredients just until moistened. , Pour into two greased 8x4-in. loaf pans. Bake at 375° for 45-50 minutes or until a toothpick comes out clean. Cover loosely with foil if top browns to quickly. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 120 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 181mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

BISQUICK DATE & NUT BREAD RECIPE - (2.9/5)



Bisquick Date & Nut Bread Recipe - (2.9/5) image

Provided by Marilou

Number Of Ingredients 5

1/2 C Sugar
3 C Bisquick
1 1/4 C Milk
1 Egg
1 1/2 C Chopped Nuts & Dates

Steps:

  • Preheat Oven 350 Mix first 4 Ingredients, Beat Hard for 30 Seconds. Stir in Nuts & Dates. Pour into Well Greased Loaf Pan (9x5x3) Bake 45-50 Mins., Until Toothpick Comes Out Clean. Cool Before Slicing. (Aunt Vivian Barstow)

HONEY DATE NUT BREADS



Honey Date Nut Breads image

Yield Makes 5 small loaves

Number Of Ingredients 11

3 cups all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup honey
1 1/2 teaspoons vanilla extract
2 large eggs
1 1/4 cups buttermilk
2 1/2 cups chopped dried dates tossed with 1 tablespoon all-purpose flour
2 cups chopped pecans or walnuts

Steps:

  • Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the honey and beat in the vanilla, the eggs, 1 at a time, and the buttermilk. Add the flour mixture, beat the batter until it is just combined, and stir in the dates and the pecans. Divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

WHOLE-WHEAT DATE NUT BREAD



Whole-Wheat Date Nut Bread image

This date-sweetened whole-wheat quickbread makes a much-appreciated holiday or hostess gift because it holds up well for several days and is a wholesome breakfast treat. The spread of tangy Neufchatel cheese balances the sweet-nutty flavor of the dates and pecans. Martha made this recipe on "Martha Bakes" episode 813.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes one 9-inch loaf

Number Of Ingredients 12

2 tablespoons safflower oil, plus more for pan
1 1/2 cups hot water
1 cup pitted dates, chopped
1 large egg
1 teaspoon pure vanilla extract
1 cup unbleached all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup pecans, toasted and chopped
3/4 cup packed light brown sugar
Neufchatel cheese, for serving

Steps:

  • Preheat oven to 350 degrees. Lightly coat a 9-by-5-inch loaf pan with oil. In a medium bowl, pour hot water over dates and let stand until slightly softened, about 5 minutes. Whisk in oil, egg, and vanilla. In another bowl, stir together flours, baking soda, salt, pecans, and brown sugar. Fold egg mixture into flour mixture until just combined. Pour batter into prepared pan and smooth the top with a spatula.
  • Bake, rotating pan halfway through, until a tester inserted in center of loaf comes out clean, about 65 minutes. Let cool in pan on a wire rack, 20 minutes, then turn out bread and let cool completely. Wrap in parchment if giving as a gift, or slice and spread with Neufchatel and serve. (Loaf can be tightly wrapped and stored at room temperature up to 3 days.)

Nutrition Facts : Calories 196 g, Cholesterol 13 g, Fat 8 g, Fiber 2 g, Protein 3 g, Sodium 140 g

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2019-07-31 Heat the oven to 350 F. Combine the flour, baking powder and salt in a mixing bowl; add sugar. Stir or whisk to blend thoroughly. Add the oats and dates to the dry mixture and stir to blend. In a separate small bowl, whisk the egg with milk. Stir in melted butter and vanilla.
From thespruceeats.com


DATE NUT BREAD - THE KITCHEN MAGPIE
2021-09-14 Let soak for 15 minutes, then stir to combine. Preheat your oven to 350 °F. Grease a standard 9×5 loaf pan and set aside. In another bowl whisk together the flour, cinnamon, cloves, ginger, nutmeg and salt, then set aside. In another large bowl, mix the butter and sugar together until crumbly. Beat in the egg and vanilla.
From thekitchenmagpie.com


MY GRANDMA HELEN'S DATE NUT BREAD - IT'S OKAY TO EAT THE CUPCAKE
2015-03-31 Boil the water and stir in the dates and nuts, cook for 1 minute, and remove from the heat. Add the baking soda and stir (the mixture will bubble up). Let the mixture cool while you preheat the oven and prepare the rest of the batter. Preheat the oven to 350F. Spray 5 mini-loaf pans with non-stick baking spray.
From itsokaytoeatthecupcake.com


DATE NUT BREAD - RECIPES FOR HOLIDAYS
2021-09-08 Preheat the oven to 350 degrees F. Grease and flour a 9x5-inch loaf pan. Place the dates in a large bowl. Combine the boiling water and the baking soda, and then pour over the dates in the bowl. In a separate bowl, whisk together the flour and the spices.
From recipesforholidays.com


10 BEST DATE NUT BREAD MOLASSES RECIPES | YUMMLY
2022-05-19 Grain-free Date Nut Bread with Coconut Flour Radiant Life Company coconut milk, honey, salt, eggs, almond extract, dates, coconut oil and 4 …
From yummly.com


CLASSIC DATE NUT BREAD RECIPE - 2022 - MASTERCLASS
2021-07-08 Classic Date Nut Bread Recipe. Written by the MasterClass staff. Last updated: Jul 8, 2021 • 1 min read. Date nut bread is a flavorful quick bread that’s easy to make at home. ...
From masterclass.com


EASY DATE & NUT BREAD - RECIPE | COOKS.COM
2015-10-02 1 tsp. vanilla. Pour hot water over dates. Add soda and butter. Cool. Add sugar and egg. Sift together dry ingredients, gradually stir into date mixture. Add vanilla and nuts. Pour into loaf pan. Bake for 1 hour at 350 degrees.
From cooks.com


DELICIOUS DATE NUT BREAD - MARCELLINA IN CUCINA
2020-07-02 Butter and line 23cm/9in x 13cm/5in loaf pan (the butter just helps the paper stick). Preheat oven to 170ºC/340ºF. Whisk together flour, baking powder, mixed spice and salt. In a bowl place dates, sugars, baking soda and butter. Pour over boiling water, mix …
From marcellinaincucina.com


DATE NUT BREAD ~ A DELICIOUS, LOW-FAT, EASY TO BAKE TREAT
2010-01-04 PUT chopped dates in a small bowl. 2. SPRINKLE with baking soda, then pour boiling water over all. Baking soda & water will begin bubbling after hot water is poured over it. 3. SIFT the dry ingredients together. 4. COMBINE brown sugar, butter, buttermilk & …
From figswithbri.com


‎DELICIOUS BREAD RECIPES - A COLLECTION OF 500+ QUICK AND EASY …
2014-09-28 Bread is most commonly made of water, flour, yeast, eggs, sugar, milk, nuts, salt and spices. Also, some baker’s use fruit and vegetables to make bread. Bread is one of the oldest foods. The health benefit of bread is that contains high levels of vitamins, calcium, protein and iron… ‎Food & Drink · 2014. Global Nav Atvērt izvēlni Global Nav Aizvērt izvēlni ...
From books.apple.com


DATE NUT BREAD - A TENDER, HEARTY, LOW FAT CLASSIC - THE WILD OLIVE
Sprinkle baking soda over dates and pour boiling water over all. Stir and set aside to cool. In a medium bowl, whisk together flour, salt and baking powder. In a large mixing bowl, melt butter. Add sugars to melted butter and stir with a spatula or a …
From thewildolive.org


OATMEAL DATE NUT BREAD - COOKNEASY BAKED GOODS, BREAKFAST
2020-05-05 Instructions. Put the oatmeal in a large mixing bowl and add the buttermilk to it. Let that sit for 10 minutes to give the oatmeal time to absorb the buttermilk. Preheat the oven to 350 degrees F. Sift together the flour, baking powder, baking soda, cinnamon, and salt in …
From cookneasy.com


OLD-FASHIONED DATE NUT BREAD - SEASONS AND SUPPERS
2022-01-13 Pour boiling water overtop and stir in baking soda. baking soda. Let stand 10-15 minutes, to both soften the dates and to allow the liquid to cool before adding to the batter.. Combine the dry ingredients: In a medium bowl, whisk together, the flour, baking powder, salt and chopped walnuts or pecans. Set aside.
From seasonsandsuppers.ca


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