Favorite Date Nut Bread Food

NOT-SO-HEAVY DATE-NUT BREAD

Steps:

• Lightly butter and flour a 9 by 5-inch loaf pan. Put a rack in the middle of the oven. Preheat the oven to 350 degrees F.
• Put the dates in a medium bowl and cover with hot water. Soak for 15 minutes and drain.
• In a medium bowl, whisk together both of the flours, baking powder, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, combine half the dates, butter, and brown sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula.)
• Add the eggs one at time, mixing well after each addition.
• Mixing on low speed, add the flour in 3 parts to the butter mixture, alternating with the milk in 2 parts, until just combined. Raise the speed to medium and mix briefly until a smooth batter is formed. Add the remaining dates and walnuts and mix until just incorporated.
• Scrape the batter into the prepared pan. Bake, turning the pan halfway through, until golden brown and a toothpick inserted in the center comes out clean, about 1 1/2 hours.
• Remove from the oven and cool slightly. Remove the bread from the pan and cool on a rack completely before serving.

DATE NUT BREAD

Steps:

• Preheat oven to 350F and butter a 9 x 5 loaf pan.
• In a bowl, pour hot water over dates and butter.
• Stir and let the mix stand until lukewarm.
• In a food processor, puree 1/3 of the date mixture to make a paste.
• Stir paste back into date bowl mixture.
• Add brown sugar, molasses, vanilla, and eggs.
• Mix until combined.
• In another bowl, sift the all purpose flour, baking powder, baking soda and salt together.
• Add whole wheat flour and mix well.
• Make a well in the center of the dry ingredients and pour in the date mixture.
• Stir until well combined.
• Pour batter into prepared loaf pan.
• Bake for 50-60 minutes until loaf top has risen.
• Remove bread from the oven and cool in the pan on a wire rack for at least 30 minutes before turning out.

FAVORITE DATE NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Prepare a loaf pan by spraying with cooking spray.
• Combine dates, nuts and raisins; sprinkle with baking soda.
• Pour 1 cup of boiling water over all of this.
• Cover the bowl and set aside while mixing remaining ingredients.
• In another bowl, with a pastry blender, mix the flours, sugar, Splenda, baking powder, egg and egg white.
• Combine the date mixture with the flour mixture, mix well.
• Pour into prepared pan and bake for 50 minutes or until toothpick inserted off center comes out clean.

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.

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.

FAVORITE NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• Beat cheese, 1/3 cup sugar, and 1 egg together well. Set aside.
• Beat remaining 2 eggs in mixing bowl until frothy. Mix in oil, milk, and lemon rind.
• In another bowl measure in flour, 1/3 cup sugar, brown sugar, soda, salt, walnuts. Stir to mix well. Pour all at once into mixing bowl. Stir with milk batter until moistened. Spoon 1/2 batter into greased 9x5x3 inch loaf pan. Spoon on cheese mixture. Cover with remaining batter by dropping small spoonfuls here and there.
• Bake at 350 degrees F (175 degrees C) for 1 hour until it tests done. Cool 15 minutes in pan before turning out very carefully to rack.

DATE NUT BREAD

Steps:

• Mix well in a bowl the dates, brown sugar, butter and boiling water.
• Stir until butter melts.
• Stir in the egg, baking soda, flour, salt and nuts.
• Place in a buttered loaf pan (9x5) and bake at 350° for about 1 hour, or until a knife inserted in the middle comes out clean.

DATE NUT BREAD

Steps:

• Place chopped dates and orange rind in small bowl.
• Cover with boiling water and orange juice.
• Let rest while preparing the following:.
• Sift flour, baking powder, salt and baking soda in bowl and whisk to mix evenly.
• In the mixer bowl cream butter and sugar til creamy.
• Add egg and mix well.
• Add flour mixture and date mixture and blend for 2 minutes.
• Fold in nuts.
• Grease and flour a bread pan.
• Bake at 350 for 50-60 minutes. Let stand about 10 minutes before turning out.

1947 DATE NUT BREAD

Steps:

• Combine the first three ingredients in a bowl, cover and let cool.
• Grease a loaf pan.
• Sift dry ingredients together.
• Beat sugar and egg together and add to dates, alternatively with the sifted ingredients.
• Dredge nuts in a small amount of flour and stir into batter.
• Pour into prepared pan, let rise for 20 minutes.
• While batter is rising, preheat oven to 325°F.
• Bake for 50 to 60 minutes.
• Turn out onto cooling rack to cool.
• Serve sliced very thin for sandwiches, spread with cream cheese or butter.

DATE BREAD

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).

NUT TREE DATE NUT BREAD

Steps:

• Preheat oven to 350 degrees. Combine the baking soda and the boiling water and pour over the dates in a mixing bowl. Let cool to lukewarm. Add the brown sugar, eggs, oil and vanilla, mixing well with a wooden spoon.
• Sift the flour with the salt and baking powder. Sift into the date mixture and stir until it is well-mixed; batter will be lumpy. Fold in walnuts. Pour batter into greased 9-inch-by-5-inch loaf pan and bake for 65 to 80 minutes or until tester comes out clean.
• Remove from pan while still warm. Combine ingredients for glaze, boil together for two minutes and brush on top warm date nut bread. Cool on wire rack.

GREAT NANA'S SECRET INGREDIENT DATE NUT BREAD

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.

DATE NUT BREAD

Steps:

• In a bowl, cream shortening and sugar. Add eggs and vanilla; beat until fluffy. Combine dry ingredients; add alternately to creamed mixture with orange juice. Blend well. Fold in dates and walnuts. , Pour into two greased, floured and waxed paper-lined 8x4-in. loaf pans. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack.