Sunday, February 7, 2010

A Touch of Sweet

This weeks nut bread is one of my favorite. This Date Nut gem uses very little oil as dates work as sweetener and oil substitute.

Date Nut Bread

1-1/2 cups boiling water
1 cup chopped dates
3/4 cup sugar
1 egg
2 cups unbleached flour

½ cup whole wheat flour
1/2 tsp. salt
1/4 tsp. baking powder
2 tsp. baking soda
1 cup chopped walnuts
1 Tbs. oil
1 tsp. vanilla

Pour boiling water over dates and let stand ten minutes. Add sugar to eggs and beat. Sift dry ingredients together. Add nuts to date mixture. Stir in oil and vanilla. Mix date mixture, sugar and eggs, and dry ingredients, stirring enough to moisten. Bake in greased loaf pan at 350 degrees F. for one hour.

Wrapping a nut bread is essential to keeping it fresh for more than two days. I use good ole fashioned wax paper (parchment will also work.) this keeps the bread dry and not sticky which leads to moisture and mold. This picture shows it wrapped in wax paper and in a bag to keep air out. My breads keep for seven days.

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