Date-walnut bread

Yield: 1 servings

Measure Ingredient
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
1½ cup Milk
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.

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