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Whole-Wheat Date Nut Bread

                              Credit: 
                              Johnny Miller

Recipe Summary

Yield: Makes one 9-inch loaf

Ingredients

Ingredient Checklist

2 tablespoons safflower oil, plus more for pan

1 1/2 cups hot water

1 cup pitted dates, chopped

1 large egg

1 teaspoon pure vanilla extract

1 cup unbleached all-purpose flour

1 cup whole-wheat flour

1 teaspoon baking soda

3/4 teaspoon kosher salt

1 cup pecans, toasted and chopped

3/4 cup packed light brown sugar

Neufchatel cheese, for serving

Gallery

Whole-Wheat Date Nut Bread

                              Credit: 
                              Johnny Miller

Recipe Summary

Yield: Makes one 9-inch loaf

Whole-Wheat Date Nut Bread

                              Credit: 
                              Johnny Miller

Whole-Wheat Date Nut Bread

                              Credit: 
                              Johnny Miller

Whole-Wheat Date Nut Bread

Recipe Summary

Yield: Makes one 9-inch loaf

Recipe Summary

Yield: Makes one 9-inch loaf

Yield: Makes one 9-inch loaf

Makes one 9-inch loaf

Ingredients

Ingredients

  • 2 tablespoons safflower oil, plus more for pan
  • 1 1/2 cups hot water
  • 1 cup pitted dates, chopped
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup unbleached all-purpose flour
  • 1 cup whole-wheat flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 cup pecans, toasted and chopped
  • 3/4 cup packed light brown sugar
  • Neufchatel cheese, for serving

Directions

Preheat oven to 350 degrees. Lightly coat a 9-by-5-inch loaf pan with oil. In a medium bowl, pour hot water over dates and let stand until slightly softened, about 5 minutes. Whisk in oil, egg, and vanilla. In another bowl, stir together flours, baking soda, salt, pecans, and brown sugar. Fold egg mixture into flour mixture until just combined. Pour batter into prepared pan and smooth the top with a spatula.

Bake, rotating pan halfway through, until a tester inserted in center of loaf comes out clean, about 65 minutes. Let cool in pan on a wire rack, 20 minutes, then turn out bread and let cool completely. Wrap in parchment if giving as a gift, or slice and spread with Neufchatel and serve. (Loaf can be tightly wrapped and stored at room temperature up to 3 days.)

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Whole-Wheat Date Nut Bread

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Whole-Wheat Date Nut Bread

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest