How is whole wheat date nut bread? It’s dense, slightly sweet, and packed with dates and walnuts. It seems to get better after a day or two. Keep it wrapped tightly. Serve it with butter or make a classic sandwich with cream cheese. Or use honey nut cream cheese for a little extra flavor and decadence.
INGREDIENTS
- 2 cups chopped dates
- ⅔ cup firmly packed light brown sugar
- 4 tablespoons unsalted butter, at room temperature
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup hot brewed coffee
- 1 large egg, at room temperature
- 1 tablespoon brandy
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- 1 cup coarsely chopped walnuts
INSTRUCTIONS
- Preheat oven to 350°F. Lightly grease an 8½- X 4½-inch loaf pan.
- Place dates, sugar, butter, baking soda, and salt in a large bowl. Pour coffee into bowl and stir to combine. Cool mixture for 15 minutes.
- Whisk together egg, brandy, and vanilla in a small bowl.
- Whisk together flours and baking powder in a separate bowl.
- Add egg mixture to date mixture and stir to combine. Add flour mixture and stir until dry ingredients are just moistened. Stir in walnuts.
- Pour batter into prepared pan, spread evenly, and tap pan on the counter to settle batter.
- Bake for 45 to 55 minutes, tenting the loaf with aluminum foil after 30 minutes.
- Bread is done when a toothpick or cake tester inserted in the center comes out clean or an instant-read thermometer inserted in the center reads 200°F.
- Cool bread in pan for 10 minutes. Remove bread from pan and cool completely on a wire rack.
- Wrap bread airtight and store a room temperature for several days. You can freeze bread for longer storage.
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