Date Walnut Loaf Food

DATE WALNUT LOAF

Steps:

• Preheat oven to 350F; spray a loaf pan with nonstick baking spray like Pam, and set aside.
• In a small bowl or measuring cup, pour boiling water over baking soda so that soda dissolves.
• Place dates in a mixing bowl and pour water/soda mixture over dates; let cool.
• In a small bowl, stir together the flour, baking powder and salt; set aside.
• In a different bowl, beat the egg with an electric mixer, then slowly add the brown sugar, beating well after each addition.
• To the egg/sugar mixture, add cooled date mixture, toasted nuts and vanilla; mix well.
• Stir in the dry ingredients.
• Now, add the melted butter and mix well.
• Pour this mixture into the prepared pan and bake in preheated oven for approximately 55 minutes, or until loaf tests done.
• Let cool 10 minutes before removing from pan, then cool completely on a rack.

DATE WALNUT LOAF

Steps:

• Heat oven to 350*.
• Butter a 4x8 loaf pan.
• Put all ingredients except flour in saucepan and stir on low heat until butter is melted.
• Set aside to cool for 10 minutes.
• Add the flour; mix well.
• Pour into pan.
• Bake for 45 minutes, or until pick in middle comes out clean.

DATE AND WALNUT LOAF

Steps:

• Preheat oven to 325 degrees. Grease a 9 x 5 x 3inch loaf pan. Place dates in a large bowl, sprinkle soda over dates and pour boiling water over top. Set aside for about 5-10 minutes to cool. In another bowl, mix together the flour, salt, sugar and walnuts. Beat the egg with the oil and add to the cooled date mixture. Stir in the dry ingredients and mix well.
• Pour batter into prepared pan. Bake for 50 minutes to 1 hour, or until bread begins to pull away from side of pan and center is done when tested. Set aside to cool and unmold.
• Meanwhile, in a small bowl, blend whipped cream cheese with sugar and lemon zest.
• To serve, slice the bread thin and top with a spoonful of cream cheese.

DATE & WALNUT LOAF

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 2lb loaf tin (ours was 22 x 10cm and 6cm deep) and line with baking parchment. Put the butter, dates and bicarbonate of soda (which helps break down the dates) in a large bowl and add 150ml boiling water. Give it a stir so the butter melts, and leave to stand for around 20 mins until the dates have softened.
• Whisk in the sugar until smooth, then gradually whisk in the eggs until combined. Beat in the baking powder, flour and a pinch of sea salt until there are no lumps of flour left and it's smooth. Fold in three-quarters of the walnuts, then pour into the prepared tin. Sprinkle the remaining walnuts over the top.
• Bake for 20 mins, then turn the oven down to 170C/150C fan/gas 3 and cook for another 45-50 mins until golden brown and a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 15 mins, then transfer to a cooling rack to cool completely. Lightly dust with the icing sugar and serve in slices. Freeze whole or cut into slices, then place in an airtight container or divide between reusable freezer bags. Can be frozen for up to three months. Defrost thoroughly overnight.

DATE AND WALNUT LOAF

Steps:

• Preheat oven to 180°C (160°C fan-forced). Grease and line a 21cm x 11cm loaf pan.
• Place dates in a large heatproof bowl. Pour over boiling water. Cover with a plate. Stand 5 minutes, until dates soften.
• Stir in melted butter and sugar until well combined. Stir in vanilla and egg.
• Sift together flour, bicarbonate of soda, mixed spice and a little salt. Fold into date mixture. Fold through walnuts. Spoon mixture into prepared pan and scatter over extra walnuts. Bake 45 minutes, until a skewer inserted comes out clean. Cool in pan 2 minutes, then turn out onto a wire rack. Slice and serve with extra butter.

DATE NUT BREAD

Steps:

• Preheat the oven to 350.
• Grease an 8 1/2 x 4 1/2 x 3 inch loaf pan.
• Put the dates, walnuts, baking soda, salt and shortening in a bowl. Pour the boiling water over and stir. Let the mixture stand for 15 minutes.
• Using a fork, beat the eggs and sugar together in a bowl. Add the flours and stir; the batter will be too stiff to mix well. Add the date mixture and mix briskly until the batter is well blended. Spoon into the loaf pan and bake 40 to 50 minutes. Check the loaf often; it is done when a few moist crumbs cling to a straw inserted in the middle of the loaf. The bread will continue to bake after it is removed from the oven. Do not overbake, or the loaf will be dry.
• When the loaf is done, slide a knife around the edges of the pan and turn the loaf onto a rack to cool completely. This bread freezes well.

WALNUT DATE LOAF

Steps:

• In a bowl, combine the dates, water and oil; let stand for 10 minutes (do not drain). Add the brown sugar, egg and vanilla; mix well. Combine the flour, baking soda and salt; stir into date mixture just until combined. Fold in walnuts., Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-65 minutes or until golden brown and a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

DATE AND WALNUT CAKE

Steps:

• Place the dates in a bowl with the butter and bicarbonate of soda. Pour over the boiling water and stir until the butter has melted. Set aside to cool.
• Preheat the oven to 180ºC (350ºF, gas mark 4). Lightly grease an 18 cm (7 in) round deep cake tin and line the bottom with baking parchment.
• Place the sugar and eggs in a large bowl and beat well to combine. Add the cooled date mixture, then sift in the flour, baking powder, mixed spice and salt. Add the walnuts and stir together until thoroughly mixed.
• Pour the mixture into the prepared tin and level the top. Bake for 1-1 1/4 hours or until the cake is risen and nicely browned and a skewer inserted in the centre comes out clean.
• Turn out onto a wire rack and leave to cool. The cake can be kept, wrapped in foil or stored in an airtight container, for up to 5 days.

BRITISH DATE AND WALNUT LOAF CAKE

Steps:

• Place dates and margarine in a bowl with boiling water and baking soda. Gently mix with a wooden spoon until margarine has melted and dates are plumped up. Let cool to room temperature, at least 30 minutes.
• Preheat the oven to 325 degrees F (165 degrees C). Line a 2-pound loaf pan with parchment paper.
• Combine flour, brown sugar, and walnuts in a separate bowl. Add to bowl with the date mixture. Mix well with a wooden spoon. Add egg and mix in. Spoon mixture into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Let cool on a wire rack.