Date Nut Bread
I have wanted to bake the Date-Nut Bread from the Ranch House Restaurant in Ojai, CA ever since I first tasted it. At the time I didn't even like dates, but this quick bread was pretty decadent. Sweet, moist, and great slathered in butter.
Servings: 8
Equipment
- Mini Loaf Pan
- Stand Mixer
Ingredients
- 5 ounces chopped pitted dates
- 3/4 cup boiling water
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 cup blended silken tofu
- 1 1/4 cups organic sugar
- 2 1/2 tablespoons vegetable oil
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Instructions
- Heat oven to 350F. Prepare a mini loaf pan by cutting parchment paper to fit three of the four sections. Lightly brush the pieces of paper with shortening and insert the paper into each of the three sections. The fourth section will not be used.
- Put dates in a bowl and pour boiling water over them. Let sit for 10 minutes. Meanwhile, sift together the flours, baking soda, baking powder and salt. Combine the tofu and sugar in the bowl of a stand mixer. Add the dates with their water, oil, milk and vanilla and beat again. Blend in the flour mixture in two batches. Add in the walnuts and mix well.
- Divide the batter between the three prepared sections of the loaf pan. Bake for 33-35 minutes, or until the tops rise up and crack a little. Remove loaves from pan and place on a rack to cool.
Notes
Adapted from Vegetarian Gourmet Cookery by Alan Hooker