Yield: 1 servings
|2¼ cup||Unbleached white flour|
|1 cup||Whole wheat flour|
|2 tablespoons||Unsweetened cocoa powder|
|2 teaspoons||Baking soda|
|1 teaspoon||Baking powder|
|2 cups||Pitted; chopped dates|
|1½ cup||Toasted chopped walnuts or pecans|
|¾ cup||Rolled oats|
|1 cup||Butter; melted|
|¼ cup||Canola oil|
|1 cup||Packed light brown sugar|
|3 larges||Eggs; beaten|
|½ cup||Dark molasses|
|2 tablespoons||Coffee liqueur or brewed coffee; (optional)|
|2 teaspoons||Pure vanilla extract|
2 LOAVES (20 SLICES) OVO-LACTO
Rich and delightfully chewy, this bread makes a great snack, especially when slathered with cream cheese.
Preheat oven to 350 F. Combine first five ingredients in a large mixing bowl. Stir dates, walnuts or pecans, ½ cup rolled oats into dry ingredients.
In separate medium bowl, whisk butter, oil, brown sugar, eggs, milk, molasses, liqueur or coffee (if using) and vanilla. Stir dry ingredients into milk mixture with wooden spoon until combined.
Lightly coat two 8- by 4-inch loaf pans with softened butter or oil, then lightly dust with all-purpose flour. Evenly divide batter between loaf pans. Sprinkle remaining ¼ cup rolled oats over loaves. Bake for 45 to 55 minutes, or until toothpick or paring knife comes out clean when inserted in center. Let cool in pans for 15 minutes. Turn loaves out and serve warm, or transfer to a rack and cool completely before serving.
PER SLICE: 391 GAL.; 7G PROT.; 20G TOTAL FAT (7G SAT. FAT); 50G CARB.; 61MG CHOL.; 279MG SOD.;3G FIBER.
Reprinted with permission from Flavored Breads by Mark Miller and Andrew MacLauchlan. Copyright 1996. Ten Speed Press, P.O. Box 7123 Berkeley, CA 94707.
Converted by MC_Buster.
Recipe by: Vegetarian Times, October, 1998, page 61 Converted by MM_Buster v2.0l.