Kahlua Date Nut Bread Food

KAHLUA & DATE & NUT BREAD

Steps:

• Preheat the oven to 350°F.
• Grease a large loaf pan (10x3x3inch).
• Mix dates, Kahlua, water and orange peel.
• Let stand and soak while preparing batter.
• Cream sugar, margarine and egg together until fluffy.
• Sift flour with baking soda and salt.
• Add to creamed mixture, alternately, with date mixture.
• Stir in nuts.
• Turn into prepared pan.
• Let stand 5 minutes.
• Bake for 60 to 70 minutes.

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.

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).

TROPICAL KAHLUA NUT BREAD

Steps:

• 1. Preheat oven to 375^. Grease well bottoms and corners (not sides) of 2 loaf pans (5x8-inches). Set aside.
• 2. Using an electric mixer, cream shortening and sugars. Add eggs, one at a time beating well after each addition.
• 3. Add pineapple and juice, and mashed banana, mix well.
• 4. Next, add the Kahlua and cream; mix well to combine.
• 5. Add 1 cup of the flour and mix to blend. In the second cup of flour add the baking powder and baking soda, stir to blend slightly. Add to batter; mix to blend well.
• 6. Mix in the vanilla and coconut extracts; blend.
• 7. Remove bowl from mixer and fold in the coconut and the nuts until combined.
• 8. Pour evenly into the prepared pans.
• 9. Bake in 375^ oven for 25 minutes. Turn pans around.
• 10. Then turn oven to 350^ and bake for 20 more minutes or until tested done with a wooden toothpick. Let cool in pan for 5 minutes.
• 11. Then remove by running a table knife around edges and turn oven in your oven mitt hand and tap bottom of loaf out and place on wire rack to cool.
• 12. If desired, make a drizzle of orange juice and powdered sugar for the top and decorate with maraschino cherry halves.