Farmhouse Buttermilk Date Nut Bread With Creamy Or Food

DATE NUT SPICE BREAD

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.

WALNUT BUTTERMILK BREAD

Steps:

• Coarsely chop 1/2 cup walnuts. Reserve remaining walnut halves.
• Preheat oven to 350°F
• Lightly coat a 5-by-9-inch loaf pan with non-stick cooking spray.
• In a large bowl, with mixer on medium-high speed, beat to blend egg, buttermilk, and butter. Add chopped walnuts, flour, brown sugar, baking soda and powder, salt and vanilla; stir just until evenly moistened.
• Pour into loaf pan and arrange remaining walnut halves evenly on top of batter.
• Bake 45 to 50 minutes, until bread begins to pull away from side of pan. Let bread cool in pan on wire rack for 10 minutes. Run a knife between bread and pan sides, then turn out onto wire rack. Let cool 10 minutes.
• Slice and serve.

FARMHOUSE BUTTERMILK DATE NUT BREAD WITH CREAMY OR

Steps:

• 1. Beat together first 5 ingredients til mixture is blended. Add flour, baking powder, baking soda and salt all at once. Beat til blended. Don't overbeat. Stir in dates, walnuts and orange peel.
• 2. Divide batter between 2 greased 6 1/2 x 3 1/2 inch loaf pans. Place pans on cookie sheet and bake at 350 for 30 to 35 minutes or til a cake tester, inserted in center comes out clean. Allow to cool in pan for 10 minutes, remove loaves from pan and continue cooling on rack. Brush tops lightly with creamy orange glaze. Makes 2 loaves
• 3. Creamy Orange Glaze: 1 Tbsp. cream 1/4 cup sifted powdered sugar 2 tsp. grated orange peel 2 Tbsp. finely chopped walnuts Stir together all ingredients til blended.

CLASSIC MOIST DATE NUT BREAD

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.

BUTTERMILK DATE CAKE

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.

BUTTERMILK NUT BREAD

Steps:

• Grease two 8 x 4" loaf pans very well and preheat oven to 325°F.
• Beat eggs; add sugar and mix well.
• Sift dry ingredients together and add alternately with buttermilk to the egg mixture.
• Add nuts.
• Pour batter into prepared pans, let stand for 20 minutes and bake for about an hour or until breads test done.

BUTTERMILK NUT BREAD

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.