Date Nut Bread
Servings
8Serving size
1 sliceThis recipe can be multiplied by 2. Bread will keep for 72 – 96 hours in a plastic bag. Reheat gently. This will freeze fairly well if sealed tightly in a plastic bag.
Ingredients
| 1/2 cup, chopped Dried dates |
| 1/2 cup Water (boiling) |
| 1 large Egg yolk(s) |
| 1 Tbsp. Unsalted butter |
| 1/2 tsp. Z-Sweet / Stevia |
| 1/2 cup Applesauce (unsweetened) |
| 1/2 tsp. Vanilla extract |
| 1 Tbsp Molasses |
| 3 large Egg white(s) |
| 1 1/4 cup Enriched all purpose white flour |
| 3/4 cup Whole wheat flour |
| 1/4 tsp. Salt |
| 2 tsp. Baking powder |
| 1/2 tsp. Baking soda |
| 1 tsp. Ground cinnamon |
| 1/2 cup, chopped Pecans |
| 1/4 cup Wheat germ |
| 1/4 cup Reduced fat buttermilk |
Instructions
Place the dates in a bowl and cover with the boiling water. Let stand for about 15 minutes. Stir at least once.
After the dates have softened whisk the egg yolk until smooth. Add the canola oil and whisk together until smooth. Add the Z-Sweet, applesauce, dates and vanilla extract and whisk until smooth. Whisk in the molasses.
In separate bowl whisk the egg whites until they begin to be very frothy and white. Do not beat into stiff peaks (the egg whites should about triple in volume).
Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon and wheat germ in a sifter and sift into the mixing bowl.
Gently fold the creamed mixture together with the flour mixture and the pecans.
Add buttermilk and fold until smooth. As soon as the mixture is well blended add the frothed egg whites and fold together until smooth.
Pour the batter into the lined Pyrex dish. Place the loaf pan in the preheated oven. Bake for 50 minutes.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Dates are so good for you. The combination of the fiber from the whole wheat flour, wheat germ and dates gives you over 15% of the recommended fiber needed for a day. All in a subtle, tasty, comforting bread.