Fruit sweet and sugar free - date nut bread
2 loaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Walnuts |
| 1½ | cup | Date pieces |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 1½ | cup | Warm water |
| ½ | cup | Fruit sweetener |
| ½ | cup | Softened butter |
| 2 | Eggs | |
| 3 | cups | Unbleached white flour |
Directions
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.
Submitted By JANE KNOX On 10-01-94