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, prunes or apricots, as I do, you can substitute them for, or use them in combination with, the dates.
- 1 cup diced plump dates, packed (dried figs, apricots or prunes 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 over mix. Pour into a greased 9x13 pan, a 6-cup loaf pan, or 2 smaller loaf pans.
Bake 1 hour, or until a knife inserted in the center comes out clean.
Pour the batter into greased muffin molds (about 12 medium) and bake about 30 minutes.