Recipe: Cranberry Date Nut Bread
Posted by Chef Jim on April 15, 2010 | Comments Off
Here’s what you need:
10 ounce dates, pitted, chopped
6 tablespoon butter, unsalted
2 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
1 1/2 cup cranberries, fresh, coarsely chopped
1 cup pecans, coarsely chopped
Here’s how to make it:
Preheat oven to 325 and grease a 9 x 5 loaf pan. Stir dates and butter into a cup of hot water. Let stand 30 minutes.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. With a fork, stir egg into the cooled date mixture. Stir date mixture, cranberries and pecans into the flour mixture until evenly mositened. Do not overrnix. Spoon the batter into the loaf pan.
Bake the bread 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Cool bread on a wire rack 10 minutes. Remove from pan and cool completely on a rack. Cut into slices and serve. The bread may be frozen, whole or in slices, up to a month.
Tags:Cranberry Date Nut Bread, Cranberry Recipes, Dates, Dates and nuts, Quick bread
Filed Under: Recipes
