Not So Heavy Date Nut Bread Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8 1/2- by 4 1/2-inch loaf pan and line the bottom with parchment paper. Bring 1/2 cup water to a boil in a small saucepan. Add the dates and set aside until cool. Drain.
• Sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt onto a piece of parchment paper. Set aside.
• In a mixer fitted with the paddle attachment, cream the butter and brown sugar on high speed until fluffy, about 2 minutes. Add the eggs and sour cream and beat to combine, scraping the bowl down. Add the rum and vanilla and beat to combine. Add the flour mixture on low speed until just combined. Add the milk, increase the speed to medium, and beat until just smooth, about 15 seconds. Add the drained dates and the nuts and stir just until distributed.
• Scrape the batter into the prepared pan. Bake until a toothpick comes out clean, 50 to 60 minutes. Cool in the pan on a rack for 15 minutes, then unmold and cool completely before slicing.

Steps:

• Preheat the oven to 350 degrees F.
• Grease and flour a 9inx5in loaf pan.
• In a medium bowl, combine the dates and butter.
• Pour boiling water over them, and let stand until cool.
• When the dates have cooled, stir the mixture to break up any clumps.
• Mix in the brown sugar and egg until well blended.
• Combine the flour, baking soda, baking powder, and salt.
• Stir into the date mixture until just blended.
• Pour into the prepared pan.
• Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean.

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray.
• Place the dates in a small bowl and sprinkle with the salt and baking soda. Pour the boiling water over the mixture and allow it to sit until it cools.
• Meanwhile, in the bowl of a mixer fitted with the whisk attachment or in a large bowl using a handheld mixer (or a whisk and a lot of elbow grease), beat the sugar and butter until creamy. Add the egg and vanilla and beat until well combined, about 1 minute. Using a rubber spatula, stir in the date mixture (water and all) and then fold in the flour. The batter will be very stiff.
• Transfer the batter to the prepared loaf pan and, using a rubber spatula, smooth out the top so the loaf is even. Bake until the loaf is dark golden brown, a toothpick tests clean when inserted into the center of the loaf, and the bread is firm to the touch, about 40 minutes. Let the bread cool completely on a wire rack before turning it out of the pan and slicing it. Leftovers can be stored in a plastic bag at room temperature for up to 3 days (if the slices get a bit dry, you can revive them in a toaster oven or regular oven set at 300 degrees F for a few minutes before serving).

Steps:

• Preheat the oven to 350.
• Grease an 8 1/2 x 4 1/2 x 3 inch loaf pan.
• Put the dates, walnuts, baking soda, salt and shortening in a bowl. Pour the boiling water over and stir. Let the mixture stand for 15 minutes.
• Using a fork, beat the eggs and sugar together in a bowl. Add the flours and stir; the batter will be too stiff to mix well. Add the date mixture and mix briskly until the batter is well blended. Spoon into the loaf pan and bake 40 to 50 minutes. Check the loaf often; it is done when a few moist crumbs cling to a straw inserted in the middle of the loaf. The bread will continue to bake after it is removed from the oven. Do not overbake, or the loaf will be dry.
• When the loaf is done, slide a knife around the edges of the pan and turn the loaf onto a rack to cool completely. This bread freezes well.