The best delicious Fruit Sweet And Sugar Free – Date Nut Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fruit Sweet And Sugar Free – Date Nut Bread recipe today!
Hello my friends, this Fruit Sweet And Sugar Free – Date Nut Bread recipe will not disappoint, I promise! Made with simple ingredients, our Fruit Sweet And Sugar Free – Date Nut Bread is amazingly delicious, and addictive, everyone will be asking for more Fruit Sweet And Sugar Free – Date Nut Bread.
What Makes This Fruit Sweet And Sugar Free – Date Nut Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fruit Sweet And Sugar Free – Date Nut Bread.
Ready to make this Fruit Sweet And Sugar Free – Date Nut Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 1/2 c Walnuts; 1 1/2 c Warm water;
1 1/2 c Date pieces; 1/2 c Fruit sweetener;
1/2 ts Baking soda; 1/2 c Softened butter;
1/2 ts Baking powder; 2 Eggs;
1/2 ts Salt; 3 c Unbleached white flour;
Preheat the oven to 350 degrees. Lightly spray two bread pans with lecithin
spray. Toast the walnuts in the preheated oven for 7-10 minutes, stirring
occasionally. Allow the nuts to cool, then coarsely chop them with a knife
or with the pulsing action in a food processor and put them aside. Combine
the date pieces, baking soda, baking powder, and salt in a small bowl. Stir
in the warm water. On medium speed beat the fruit sweetener and butter
together until light and fluffy. Add the eggs, one at a time, beating well
after each addition before adding the next. On the lowest speed stir in the
flour and then the date mixture and the toasted walnuts. Pour the batter
into the prepared pans. Place the loaves on the middle shelf of the oven,
and bake for approximately 1 hour. A toothpick inserted in the center of
the loaf will come out clean when the bread is done. Cool the loaves
slightly before removing them from the pans and cooling them on a wire
rack. Wrap the breads in plastic wrap and let them sit for a few hours to
overnight at room temperature before slicing.
Yields
2 loaves
Leave a Reply