Date and Nut Bread
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 1 loaf
Ingreditents:
1 large egg (room temperature)
1½ cups milk (heavy or whole milk/room temperature)
2 tablespoons butter (melted)
3 cups all-purpose flour
2 teaspoons baking powder
½ cup granulated sugar
1 teaspoon salt
¾ cup chopped dates
½ cup coarsely chopped nuts (walnuts, pecans, almonds)
Directions:
Pre-heat oven to 350°F/180 C. Grease and flour, spray or line a 9-inch / 23 cm loaf pan with parchment paper.
In a medium bowl, add the egg and beat with a fork or whisk, then add the milk and butter and beat together with a fork or whisk.
In a large bowl, whisk together the flour, baking powder, sugar, and salt. Stir in the dates and nuts. Add the wet ingredients and stir just until combined (about 14-15 stirs). Do not overmix.
Transfer the batter to the prepared pan and bake for approximately 60-75 minutes, just for done with a toothpick. Let it sit in the pan for about 15 minutes, then move to a wire rack to cool completely before slicing and serving. Enjoy!
Notes:
How to store the date and nut bread?
Once cooled, store the loaf tightly wrapped or in an airtight container at room temperature for up to 3 days.
Wrap the cooled loaf (or slices) tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2–3 months. Thaw at room temperature before serving.
Nutritonal Facts:
Calories: 2988kcal | Carbohydrates: 508g | Protein: 72g | Fat: 81g | Saturated Fat: 28g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 290mg | Sodium: 2742mg | Potassium: 2990mg | Fiber: 26g | Sugar: 189g | Vitamin A: 1584IU | Vitamin C: 1mg | Calcium: 984mg | Iron: 23mg | Phosphorus: 1811mg
Recipe courtesy of An Italian in my Kitchen.com
