Date-Nut Bread

Date-Nut Bread

Source: Diabetic Living Magazine


Ingredient Checklist

  • 1 (8 ounces) package pitted whole dates, snipped
  • 1 ½ cups boiling water
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup sliced almonds, toasted and coarsely chopped
  • 1 teaspoon light-colored corn syrup
  • 1 tablespoon Coarse sugar


• Step 1
Place dates in a medium bowl. Pour the boiling water over the dates. Let stand for about 20 minutes or until the dates are softened and the mixture has cooled slightly.
• Step 2
Preheat oven to 350 degrees F. Lightly grease the bottom and 1/2 inch up the sides of an 8×4-inch loaf pan; set aside. Stir together both flours, the baking soda, baking powder, and salt in a large bowl. Beat the egg and vanilla in a small bowl with a fork; stir into the cooled date mixture. Add the date mixture and almonds to the flour mixture; stir until well mixed (the mixture will be thick).
• Step 3
Spoon the batter evenly into the prepared pan. Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan. Cool completely on the wire rack. Wrap the cooled loaf in plastic wrap and store overnight before slicing. If desired, brush the loaf with corn syrup and sprinkle with coarse sugar before slicing.
Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
Nutrition Facts
Serving Size: 1 Slice

Per Serving:

118 calories; protein 3.4g; carbohydrates 22.5g; dietary fiber 2.7g; sugars 9.3g; fat 2.3g; saturated fat 0.2g; vitamin a iu 49.1IU; vitamin c 0.1mg; folate 28.1mcg; calcium 26mg; iron 1mg; magnesium 29.7mg; potassium 166.3mg; sodium 174.8mg.
1 Starch, 1/2 Fruit

Leave a Reply