Date and Nut Quick Bread Recipe
Date and Nut quick bread is quite an old fashioned favorite, it could be relished plain with tea/coffee or slathered with spoonful of fresh cream. In my fridge you will always find one or the other kind of quick bread, as they are always add on to the breakfast menu, makes evening tea more interesting and saves you last minute panic in front of unexpected guests.
Ingredients
- 2 Cup all purpose flour (maida)
- 1 large egg, beaten
- 6 tbsp butter (90g), cut into cubes
- 1 ¼ Cup boiling water
- 2/4 Cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 Cup chopped pitted dates
- ½ Cup walnuts, coarsely chopped
- A pinch of salt
Directions
- Grease a 9 inch by 5 inch loaf pan with butter and line the base with the parchment paper.
- Preheat your oven to 160 degree celsius.
- In a medium bowl, combine dates, butter and boiling water, let it stand until cool.
- Sift flour, baking powder, baking soda and salt in a large bowl, with wire whisk stir sugar. Mix the chopped walnuts into the dry ingredients.
- Once the date and water mixture reaches room temperature stir in beaten egg but make sure water is not hot else egg will get poached.
- Stir wet ingredients into the flour mixture and mix with spatula just until flour is moistened and no specs of flour remain in the batter.
- Pour batter into the prepared tin. Bake for about 1 hour or until toothpick inserted in the center comes out clean.
- Cool completely on a wire rack at room temperature before cutting into slices.
- Serve with fresh cream.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 16 servings | |
| Calories 175 | |
| Calories from Fat 51 | 29% |
| Total Fat 5.87g | 7% |
| Saturated Fat 2.96g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 164mg | 7% |
| Potassium 132mg | 4% |
| Total Carbs 29.51g | 8% |
| Dietary Fiber 1.5g | 5% |
| Sugars 16.19g | 11% |
| Protein 2.57g | 4% |
