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DATE NUT BREAD

Source of Recipe

"Forbidden Foods Diabetic Cooking" by Maggie Powers, Joyce Hendley


List of Ingredients

- 1/2 cup diced dried dates
- 1/2 cup water
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 2 tablespoons chopped walnuts
- 1 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup firmly packed dark brown sugar
- 1/2 cup low-fat (1%) milk
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon granulated sugar, for topping




Recipe

Preheat the oven to 350 degrees F. Spray a 9x5-inch loaf pan with nonstick spray.

Place the dried dates and water in a small saucepan; heat over medium heat until the water simmers; reduce the heat to low and simmer, 2 minutes. Remove from the heat and set aside.

In a medium bowl, whisk together the flours, walnuts, baking powder, cinnamon, nutmeg, and salt. Make a well in the center.

In another medium bowl, stir together the brown sugar, milk, oil, egg, and vanilla until well blended. Pour into the well of the flour mixture; stir just until combined (do not over-mix), about 1 minute. Pour the batter into the prepared pan.

Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool in the pan on a rack, 5-10 minutes, then remove from the pan and place on the rack to finish cooling.