Whole Wheat Date and Nut Bread

Sue Lau's Note:

Recipe by Elizabeth Alston. Make recipe one day before needed to allow nut bread to rest.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 12

• 8 ounces pitted dates
• 1 ½ cups water
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 cups whole wheat flour
• ½ cup raisins
• ½ cup toasted chopped walnuts

Directions:

1. Heat to 350°F Grease interior of loaf pan.
2. Place dates in food processor (make sure there are no pits) along with 1 cup of the water.Pulse into a coarse puree, then add the egg, vanilla, baking powder, baking soda, salt, and the remaining 1/2 cup water. Pulse until mixture is thoroughly blended.
3. Sprinkle the flour over the date puree, and pulse until mixed.
4. Add raisins and nuts to mixture and stir to mix.
5. Pour batter into the prepared loaf pan, and bake 40-45 minutes, or until a toothpick can be removed clean.
6. Cool in pan on wire rack about 15-20 minutes, then turn out bread to cool completely.
7. Wrap in plastic wrap and store for one day before slicing.

Reviews

[Chef #611005]

I followed the recipe exactly & found the bread VERY dry. The owner of my local bakery said I should try 3 parts of white flour to 1 part of whole wheat to keep the bread moist.

[So Cal Gal]

I love, love, love this bread!! It's got to be one of the most healthful quick breads ever created; it's really easy to make; and it's wonderfully moist and delicious (it has a great, natural, just-sweet-enough, flavor that gets even better after a few days in the fridge)! The only thing I changed was to use sodium-free baking powder (it works the same as the regular kind, but adds no sodium). I usually try to find healthier-than-average recipes, but this one goes above and beyond the call of duty! It's one of my best recipe finds of the year--and I will absolutely make it again! Thanks so much for a great recipe, Sue L!!

[Sydney Mike]

This recipe makes for a healthy, wonderful-tasting bread! Although I pretty much followed the recipe, I did up the amount of dates to about 10 ounces (just a few more than asked for)! Also used Medjool dates since I really like their flavor & moisture content! I'll definitely be making this again & again! [Tagged, made & reviewed in Every Day Is a Holiday!]