Low-Fat Date Nut Bread

Low-Fat Date Nut Bread

(10 servings)    Printable Version
  • 1 cup dates
  • 1 and 1/2 cups boiling water
  • 1 large egg - beaten
  • 1 and 1/2 cups sugar
  • 2 and 1/4 cups flour
  • 1/4 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts (or pecans)
  • 1 Tablespoon margarine - melted
  • 1 teaspoon vanilla
When this bread came out of the oven, I thought, "Okay, this is pretty tasty." Then, something AMAZING happened. The next day, the bread was even better. The day after that, it was incredibly even better than the previous day. This definitely goes onto my list of favorite quick bread recipes. It might be a stretch to call it a low-fat recipe. It's good that it has only has one Tablespoon of margarine as its oil component. I actually used 3 Tablespoons of butter for my recipe test. Low-fat or not, this is just a terrific Date & Walnut Bread. (This recipe was submitted in 2009. It was tested and photographed in June 2014.)


Low-Fat Date Nut Bread


How to Make Low-Fat Date Nut Bread

Place the dates in a bowl and soak them in 1 and 1/2 cups boiling water for 10 minutes.

Preheat oven to 350 degrees.

In a large bowl, sift together the flour, baking powder, baking soda and salt. Mix in the chopped walnuts.

In a medium bowl, mix the egg and sugar together.

Take the flour mixture (one cup at a time) and the sugar mixture (1/3 at a time) and alternately mix them in with dates (and the liquid the dates were soaking in). Add the margarine and vanilla and stir to combine. Try not to over mix.

Pour the batter into a greased loaf pan. Bake for 75 minutes. Allow the bread to cool for about 20 minutes before slicing and serving.


Low-Fat Date Nut Bread


Recipe Note:

You can use this recipe to make three small 6 x 3-inch loaves. Just reduce the cooking time to around 45 minutes.



Low-Fat Loaf Of Date Nut Bread



This moist and flavorful bread is wonderful topped with low-fat cream cheese or with a light smear of butter.

Mr Breakfast would like to thank rolandcrussell for this recipe.

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