Date-Nut Bread

Quick Info:

 Servings
Contains NutsContains Wheat/GlutenContains EggVegetarianDiabetes-Friendly

Nutritional Info (Per serving):

Calories: 120, Saturated Fat: 0g, Sodium: 172mg, Dietary Fiber: 3g, Total Fat: 3g, Carbs: 22g, Sugars: 9g, Cholesterol: 13mg, Protein: 3g

Exchanges: Fruit: 0.5, Starch: 1

Carb Choices: 1.5

Prep Time: 20 mins

Cook Time: 50 mins

Rest Time: 20 mins

Total Time: 1 h 10 mins

Ingredients

• 8 ounce(s) dates, pitted and whole
• 1 1/2 cup(s) boiling water
• 1 cup(s) flour, all-purpose
• 1 cup(s) flour, whole-wheat
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg(s)
• 1 teaspoon vanilla extract
• 1/2 cup(s) nuts, almonds, sliced
• corn syrup, light-colored
• sugar, coarse

Recipe Tip:

Cool overnight.

Preparation

1. Place dates in a medium bowl. Pour the boiling water over dates. Let stand about 20 minutes or until dates are softened and mixture has cooled slightly.

2. Preheat oven to 350°F. Lightly grease bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. In a small bowl, beat the egg and vanilla with a fork; stir into the cooled date mixture. Add date mixture and almonds to flour mixture; stir until well mixed (mixture will be thick).

3. Spoon batter evenly into prepared pan. Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap cooled loaf in plastic wrap and store overnight before slicing. If desired, brush loaf with corn syrup and sprinkle with coarse sugar before slicing.