Best Wheat Belly Date Nut Quick Bread Recipe 485 Recipes

DATE NUT BREAD

Steps:

• Combine baking soda with the boiling water. Soak the dates in the water and baking soda solution for 30 minutes.
• Cream sugar and butter together. Add eggs, vanilla, dates, nuts, flour, and salt.
• Divide batter equally between two 9 x 5 (or 8 1/2 x 4 1/2) inch greased loaf pans. Bake 1 hour at 300 degrees F (150 degrees C) (or until loaf tests done). Can be frozen when cool.

WHOLE-WHEAT DATE NUT BREAD

Steps:

• 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.)

WHEAT BELLY DATE NUT QUICK BREAD RECIPE - (4.8/5)

Steps:

• Preheat oven to 350 F. Grease an 8 1/2" X 4 1/2 " loaf pan. In a large bowl, sift together the almond meal/flour, flaxseeds, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Add the dates and pecans and stir to combine. In a small bowl, combine the eggs, egg white, butter or oil, and buttermilk and beat lightly to break up the yolks. Pour the egg mixture into the flour mixture and mix thoroughly with a wooden spoon, just until moistened. Spoon the batter into the loaf pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean and the bread is firm yet springy to the touch.

WALNUT-DATE QUICK BREAD

Steps:

• In a small bowl, combine the dates and water; let stand for 15 minutes (do not drain). In a bowl, cream butter and brown sugar; add egg and mix well. Combine flour, baking soda and salt; add to the creamed mixture alternately with dates and liquid. Stir in walnuts. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

QUICK DATE NUT BREAD

Steps:

• Grease and flour a 9 x 5 x 3-inch loaf pan.
• Mix dates and boiling water; set aside.
• Mix remaining ingredients; add dates and water.
• Pour into loaf pan.
• Bake at 350 degrees for 55 to 60 minutes or until toothpick inserted into center comes out clean.
• Cool 10 minutes; remove from pan.
• Cool completely before cutting.

NOT-SO-HEAVY DATE-NUT BREAD

Steps:

• Lightly butter and flour a 9 by 5-inch loaf pan. Put a rack in the middle of the oven. Preheat the oven to 350 degrees F.
• Put the dates in a medium bowl and cover with hot water. Soak for 15 minutes and drain.
• In a medium bowl, whisk together both of the flours, baking powder, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, combine half the dates, butter, and brown sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula.)
• Add the eggs one at time, mixing well after each addition.
• Mixing on low speed, add the flour in 3 parts to the butter mixture, alternating with the milk in 2 parts, until just combined. Raise the speed to medium and mix briefly until a smooth batter is formed. Add the remaining dates and walnuts and mix until just incorporated.
• Scrape the batter into the prepared pan. Bake, turning the pan halfway through, until golden brown and a toothpick inserted in the center comes out clean, about 1 1/2 hours.
• Remove from the oven and cool slightly. Remove the bread from the pan and cool on a rack completely before serving.

WHOLE WHEAT DATE AND NUT BREAD

Steps:

• Heat to 350°F Grease interior of loaf pan.
• Place dates in food processor (make sure there are no pits) along with 1 cup of the water.Pulse into a coarse puree, then add the egg, vanilla, baking powder, baking soda, salt, and the remaining 1/2 cup water. Pulse until mixture is thoroughly blended.
• Sprinkle the flour over the date puree, and pulse until mixed.
• Add raisins and nuts to mixture and stir to mix.
• Pour batter into the prepared loaf pan, and bake 40-45 minutes, or until a toothpick can be removed clean.
• Cool in pan on wire rack about 15-20 minutes, then turn out bread to cool completely.
• Wrap in plastic wrap and store for one day before slicing.

DATE AND FIG QUICK BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
• Spread walnuts onto a baking sheet.
• Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes. Set aside to cool.
• Mix dates, figs, butter, and baking soda together in a bowl. Pour boiling water over the date mixture. Let sit for figs to slightly rehydrate, 15 to 20 minutes.
• Stir sugar, walnuts, and eggs into date mixture. Whisk all-purpose flour, whole wheat flour, salt, and baking soda together in a separate bowl. Stir flour mixture into date mixture until batter is just combined. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

WHOLE WHEAT DATE NUT BREAD RECIPE - (4.5/5)

Steps:

• Combine first 6 ingredients in a large bowl; make a well in center of mixture. Dissolve baking soda in milk; stir in molasses. Add to flour mixture, stirring just until dry ingredients are moistened. Spoon into a greased and floured 9- x 5-inch loafpan. Bake at 325° for 1 hour to 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Remove from pan, and cool on a wire rack. Whole Wheat Raisin-Nut Bread: Substitute 3/4 cup raisins for 3/4 cup chopped dates; proceed as directed. Whole Wheat Nut Bread: Omit chopped dates; proceed as directed.

DATE-NUT YEAST BREAD

Steps:

• In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add dates and walnuts.