Moist Date Nut Bread

A moist not too sweet version of a figgy pudding but made with dates and minus the spices. You could try covering with buttered foil and steaming it for a even moister version. This can also be baked in a (28 ounce) can.

Step: 1

Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a 9x5 inch loaf pan.

Step: 2

In a medium bowl, combine the dates and butter. Pour boiling water over them, and let stand until cool.

Step: 3

When the dates have cooled, stir the mixture to break up any clumps. Mix in the brown sugar and egg until well blended. Combine the flour, baking soda, baking powder, and salt; stir into the date mixture until just blended. Stir in walnuts. Pour into the prepared pan.

Step: 4

Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean.

Per Serving: 279 calories; protein 4.4g; carbohydrates 46.9g; fat 10g; cholesterol 25.7mg; sodium 365.2mg.

The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.