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The Whole Foods Kosher kitchen

Date Nut Bread Recipe

Posted on 27th of January, 2010 by Lévana

Date Nut Bread Recipe

This date-nut bread sounds too good-for-you to be good, doesn’t it? That is, until you taste it: Plump and moist and chock-full of goodies. I make it with spelt flour too, so it’s a win-win. As you may know, I am hard at work on my next cookbook, and all sweeteners are “under investigation” in each of the book’s recipes. So, whenever possible (which turns out to be quite often, I am pleased to report!) I use natural sweeteners: In this recipe as in quite a few others, agave syrup is gentle on your system, low GI and with its totally unobtrusive (zero!) flavor, you can tinker with it endlessly. if you love dried figs, as I do, you can substitute them for, or use them in combination with, the dates.

Date Nut Bread


1 cup diced dates, packed (dried figs OK too)

1 cup dark or golden raisins

2 1/2 cups flour, all purpose, whole wheat pastry or spelt (as always, spelt is my favorite)

3/4 cup chopped walnuts or pecans

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon cinnamon

1/2 teaspoon salt


2/3 cup vegetable oil

1/2 cup agave syrup

1 teaspoon vanilla extract

2 eggs

1 cup hot strong tea, decaf ok


Preheat the oven to 350 degrees
Mix the first set of ingredients together in a bowl. Mix the second set of ingredients in another bowl. Combine both mixtures, making sure not to overmix. Pour into a greased 9×13 pan, or 6-cup loaf pan, and bake 1 hour, or until a knife inserted in the center comes out clean.

Muffins: Pour the batter into greased muffin molds (about 12 medium) and bake 30 minutes


image via ComeUndone

Filed under: Agave Syrup Recipes, Bread Recipes, Date Nut Bread Recipes, Dates Recipes, Dessert Recipes, Figs Recipes, Kosher Recipes, Low Gluten Recipes, Low-Carb Recipes, Recipes, Spelt Baking, Spelt Bread Baking

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