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Date & Walnut Bread
If you remember cream cheese on date-nut bread from your youth, this recipe will take you right back. If you've never had this wonderful combination before, you're in for a treat.
  • 12 cups pitted dates (10 ounces), coarsely chopped
  • 1 cup boiling water
  • 1-1/2 cups old-fashioned rolled oats
  • 1 cup walnuts
  • 1-1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup mild molasses
  • 2 tablespoons extra-light olive oil
  • 1 large whole egg
  • 1 large egg white
  • 8 ounces reduced-fat cream cheese (Neufchatel)

1. Preheat oven to 350°F. Lightly oil two 8-1/2- x 4-1/2-inch loaf pans.

2. In medium bowl, combine dates and boiling water. Let stand while you prepare remaining ingredients.

3. Place oats in a baking pan and bake 12 minutes or until crisp and golden brown. Bake walnuts in separate pan 7 minutes or until lightly crisped, about 7 minutes. When cool enough to handle, coarsely chop walnuts. Transfer oats to food processor and process until finely ground.

4. In a large bowl, stir together flour, salt, baking powder, baking soda, and ground oats.

5. Stir brown sugar, molasses, oil, whole egg, and egg white into dates.

6. Make a well in center of dry ingredients. Stir in date mixture and walnuts just until moistened. Pour into prepared pans. Bake 55 minutes or until toothpick inserted in center of loaf comes out clean. Cool 5 minutes in pan on rack, then invert loaves onto rack to cool completely.

7. Cut each loaf into 16 slices and spread each with cream cheese.


Nutritional Information
Per serving: 282 calories, 9.9g total fat, 2.9g saturated fat, 3.4g monounsaturated fat, 3g polyunsaturated fat, 3.1g dietary fiber, 6g protein, 45g carbohydrate, 24mg cholesterol, 285mg sodium.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
16

Prep Time
85