December 22 - National Date Nut Bread Day

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Title: Edith's Oatmeal Date Nut Bread
Categories: Breads, Nuts, Fruits, Dairy
Yield: 10 servings

2 c Flour
2/3 c Brown sugar
1 ts Salt
1 ts Baking powder
1 1/2 c Buttermilk
1 lg Egg
3 tb Butter; melted
3/4 c Chopped walnuts or pecans
1/2 c Rolled oats
1/3 c Chopped dates

Set oven @ 350ºF/175ºC.

Spray loaf pan with baking spray and line with parchment
paper, or grease with butter or shortening and dust with
a spoonful of flour.

In a large mixing bowl whisk together the flour, brown
sugar, salt, and baking powder.

In a separate bowl, use a fork to mix the buttermilk,
egg, and melted butter until combined.

Stir the buttermilk mixture into the flour mixture.

Gently fold in the oats, dates and the nuts.

Pour the batter into the prepared loaf pan and bake for
45 - 55 minutes. If the top starts to get too dark, tent
with aluminum foil to prevent burning. Remove from the
oven; a toothpick or cake tester should come out clean
when inserted into the center of the loaf. The internal
temperature should be 200ºF/93ºC.

Allow the loaf to cool in the pan for 10 minutes, and
then gently turn out onto a cooling rack to cool
completely before slicing.

Serve with butter or cream cheese.

RECIPE FROM: https://theheritagecookbookproject.com

Uncle Dirty Dave's Archives

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... "He who hesitates is frost." - Inuit Proverb
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fig, Date & Walnut Quick Bread
Categories: Breads, Fruits, Nuts, Dairy, Citrus
Yield: 12 Slices

3/4 c Buttermilk
1/2 ts Fine grated lemon rind
1/4 ts Ground nutmeg
1/8 ts Ground cloves
2/3 c Chopped dried figs
1/3 c Chopped pitted dates
1/2 c (packed) brown sugar
2 tb Canola oil
2 lg Eggs
3/4 c (3 1/2 oz) whole wheat
- flour
3/4 c (3 1/3 oz) A-P flour
1 1/2 ts Baking soda
1/8 ts Salt
Cooking spray
1/2 c Chopped walnuts

Set oven @ 350ºF/175ºC.

Heat first 4 ingredients in a small, heavy saucepan over
medium heat just until bubbles begin to form around edge
(do not boil). Remove from heat; stir in figs and dates.
Let stand 20 minutes or until fruit softens.

Combine sugar, oil, and eggs in a large bowl; stir with
a whisk until well blended. Stir in cooled milk mixture.

Lightly spoon flours into dry measuring cups; level with
a knife. Combine flours, baking soda, and salt in a
large bowl; make a well in center of mixture. Add milk
mixture to flour mixture, stirring just until moist.
Spoon batter into an 8 x 4-inch loaf pan coated with
cooking spray. Sprinkle walnuts evenly over batter. Bake
for 40 minutes or until a wooden pick inserted in center
comes out clean. Cool 10 minutes in pan on a wire rack;
remove from pan. Cool completely on a wire rack.

By Maureen Callahan

RECIPE FROM: https://www.myrecipes.com

Uncle Dirty Dave's Archives

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... "Everything's a joke to you!" -- Joel Robinson
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