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Add a photoThis recipe is chock full of nuts and dates, and never fails to deliver in flavor and moistness. It stores well for several days refrigerated, and freezes well too.
Ingredientes
- 8 to 10 ounces pitted dates
- 1 teaspoon baking soda
- 1 cup boiling water
- 1 2/3 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup packed brown sugar
- 1 teaspoon vanilla
- 2 cups coarsely chopped walnuts
Direcciones
- Chop or slice dates (should measure about 1.5 cups.) Place dates in medium bowl; add baking soda and boiling water, stirring. Cool to room temperature about 20 minutes, or place in fridge to speed up cooling.
- Position rack in lower third of oven and preheat to 350 degrees. Grease or spray a 9"x5" loaf pan well.
- Mix together flour, salt, and baking powder; set aside.
- Beat eggs in large mixing bowl; stir in oil, brown sugar, and vanilla, blending well.
- Stir the cooled date mixture into the egg mixture; add nuts and blend.
- Stir flour mixture into egg mixture just until blended.
- Scrape batter into prepared pan and spread evenly. Bake 55-60 minutes or until toothpick tests clean in center. (This dark batter will tend to overbake in dark pans; shorten baking time as needed by testing toward end time.)
- Remove from oven; cool bread in pan 10 minutes and then turn out of pan and cool on wire rack.
- Yield: 2.25 pounds nutbread (18 large slices 1/2" wide (or cut in half for 36 snack size servings.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 18 servings | |
| Calories 201 | |
| Calories from Fat 65 | 32% |
| Total Fat 7.52g | 9% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.08g | |
| Cholesterol 23mg | 8% |
| Sodium 182mg | 8% |
| Potassium 161mg | 5% |
| Total Carbs 32.32g | 9% |
| Dietary Fiber 1.7g | 6% |
| Sugars 21.54g | 14% |
| Protein 3.05g | 5% |
Evaluaciones
01 de Abril de 2013
This is a yummy-sounding version of one of my very favorite things! Can't wait to try it.
