Best Date Pecan Tea Bread Recipes

Butter Pecan Tea Bread image

Provided by JamesDeansGirl

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 11

Steps:

Preheat oven to 350*F.
Grease and flour a 9x5x3" loaf pan.
Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.
Stir in the pecans.
In another bowl, combine the egg, buttermilk, and melted butter; blend well.
Add to the flour mixture gradually; stir just until moistened.
Do not overmix.
Pour the batter into the prepared pan; bake at 350*F.
for 45 minutes, or until a toothpick tests out done.
Cool 10 minutes in pan before inverting; cool completely.

Cream Cheese Sandwiches With Dates, Pecans and Rosemary image

Provided by David Tanis

Time 30m

Yield 12 open-face sandwiches

Number Of Ingredients 9

1 cup/8 ounces natural cream cheese, softened at room temperature
1/2 teaspoon lime or lemon zest
1 cup chopped dates, in biggish chunks, from 12 large dates
3/4 cup pecan halves
2 tablespoons rosemary leaves, from 1 average sprig
1 tablespoon olive oil
Salt and pepper
6 slices light or dark rye bread
Pinch of red-pepper flakes

Steps:

Set oven to 400. Put cream cheese, lime zest and dates in a small bowl. Use a fork to gently mix.
Put pecans on a rimmed baking sheet or in a skillet. Add rosemary leaves, olive oil and a generous pinch of salt and pepper. Toss to distribute seasoning and spread out in an even layer. Roast for 10 minutes or until lightly browned and fragrant. Set aside to cool.
Lay bread slices on a work surface. Spread each evenly with cream cheese mixture using 2 or 3 tablespoons per slice. Sprinkle with pecans and rosemary. Add a little more salt and a pinch of red pepper.
Cut on the diagonal to make 12 open face sandwiches, or cut into smaller bite-size triangles.