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Fall is almost here and it is about that time to start baking those wonderful breads for fall and for the holidays. National Date Nut Bread Day is the perfect way to kick off the season.

I love the aromas that come from the kitchen when bread is being baked. Date Nut bread is one of my favorites. It has such a rich flavor and when it is warm with a little bit of butter on it, mmm, it is good!

Betty’s Dreamy Date Nut Bread

datenutbread1

Whole Grain Date Walnut Bread – Version 1

1 cup chopped dates
1 cup boiling water
1 egg
3 tablespoons organic canola oil
1/2 cup turbinado sugar
1 teaspoon vanilla
1 1/2 cups whole wheat pastry flour
1/2 cup oat flour (or old-fashioned oats, ground in a food processor)
2 tablespoons ground flax
2 teaspoons baking powder
½ teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup chopped walnuts

Heat the oven to 350 degrees.

Combine the dates and boiling water in a small bowl and let stand for 15 minutes.

In a medium bowl, vigorously whisk together the egg, oil, sugar and vanilla.

Combine the flours, flax, baking powder, soda, salt and cinnamon in a large bowl. Stir in the dates with their liquid, along with the egg mixture and stir just to combine. Fold in the walnuts.

Pour into a lightly oiled 9 x 5-inch loaf pan and bake for 50-55 minutes, until a toothpick or knife inserted in the center comes out clean. Let cool thoroughly before slicing.

FOBABA06

Whole Wheat Date Nut Bread – Version 2

Ingredients

2 cups whole wheat flour
1 cup all-purpose flour
1 cup chopped pecans, toasted
3/4 cup chopped dates
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups
1/2 cup molasses

Preparation

Combine first 6 ingredients in a large bowl; make a well in center of mixture.
Dissolve baking soda in milk; stir in molasses. Add to flour mixture, stirring just until dry ingredients are moistened. Spoon into a greased and floured 9- x 5-inch loaf pan.

Bake at 325° for 1 hour to 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Remove from pan, and cool on a wire rack.

If you have a healthy version of this fabulous bread, please leave the recipe in the comment section!

Don’t forget to make an extra loaf to share!

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