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 my date nut bread 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 date nut bread 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.
- 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 9x13 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 about 30 minutes.