Healthy Date Nut Bread

What makes this Date Nut Bread healthier, is that there is no added sugar. The sweetness comes from dates! This quick bread tastes especially good with a thin schmear of Neufchatel Cheese (lower-fat than regular cream cheese). It’s a nice treat with a cup of coffee or tea.

Course Dessert, Snack

Cuisine American

Keyword Date Nut Bread

Prep Time 20

Cook Time 45

Resting overnight 12

Total Time 13 5

Servings slices

Calories 81kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

1 8x4-inch loaf pan
food processor or blender

Ingredients

1 8 ounce package pitted whole dates chopped
1 ½ cups boiling water
1 cup all-purpose flour
1 cup whole-wheat flour
2 tsp cinnamon
¼ tsp nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 egg
1 teaspoon vanilla
½ cup sliced almonds toasted and coarsely chopped (or walnuts or pecans)

Optional:

1 tbsp powdered sugar

Instructions

Place dates in a medium bowl. Pour the boiling water over the dates. Let stand for about 20 minutes or until the dates are softened and the mixture has cooled slightly.
Beat the egg and vanilla in a small bowl with a fork; add into the cooled date mixture. Process in with the dates and water until smooth. Set aside.
Preheat oven to 350 degrees F.
Lightly grease the bottom and 1/2 inch up the sides of an 8x4-inch loaf pan; set aside.

Dry ingredients:

Stir together both flours, the baking soda, baking powder, cinnamon, nutmeg and salt in a large bowl.
Add the date mixture and almonds to the flour mixture; stir until well mixed (the mixture will be thick).
Spoon the batter evenly into the prepared pan. Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes.
Remove from the pan. Cool completely on the wire rack.
Wrap the cooled loaf in plastic wrap and store overnight before slicing.
If desired, brush the loaf with corn syrup and sprinkle with coarse sugar before slicing. (I skipped this step.)

Notes

Recipe source: Adapted from Eating Well.com

Nutrition