Makes 2 Loaves
Spicy and moist, date-nut bread makes a fine and somewhat unconventional accompaniment to hearty soups and is also great just for munching. The flavor will improve if, after cooling, you wrap it tightly in foil and let it stand for a day.
2-1/2 cups unbleached all-pupose flour
1 cup whole-wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
2 cups pitted, chopped dates
1-1/2 cups toasted, chopped walnuts
1/2 cup old-fashioned rolled oats
3/4 cup (1-1/2 sticks) butter, melted
1/4 cup vegetable oil
1 cup packed light brown sugar
3 large eggs, beaten
1-1/2 cups milk
1/2 cup molasses
Preheat the oven to 350 degrees F. In a large bowl, mix both flours, baking soda, and baking powder. Stir in the dates, walnuts, and oats.
In a medium bowl, whisk the butter, oil, brown sugar, eggs, milk, and molasses. Make a well in the dry ingredients. Add the milk mixture to the dry ingredients all at once and stir just until evenly moistened.
Coat two 8-1/2-by-4-inch loaf pans with nonstick cooking spray. Spoon the batter into the prepared pans, dividing evenly. Bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Set the pans on a wire rack to cool for 15 minutes. Turn the loaves out onto the racks and let cool completely.
The Complete Vegetarian Handbook
Recipes and Techniques for Preparing Delicious, Healthy Cuisine
by Kathy Farrell-Kingsley
Excerpt reprinted by permission.
This page created May 2003
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