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Date and Fruit Bread
Dried dates have experienced a resurgence as a versatile ingredient to add sweetness without refined sugar. This date and fruit bread offers much more fiber than most quick breads, with much of its sweetness coming from natural fruits.
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To easily chop whole dates, lightly coat your knife or kitchen shears with oil or frequently dip in water to prevent the fruit from sticking to the metal. If you are chopping the dates in a food processor, add a few tablespoons of the flour from the recipe to stop them from sticking.
Ingredients
Makes 10 to 12 slices
- 1 cup (4 to 5 ounces) coarsely chopped pitted dates
- 2/3 cup light brown sugar, firmly packed
- 1/4 cup (1/2 stick) butter, cut into pieces
- 3/4 cup boiling water
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup assorted dried fruit, such as chopped apricots, raisins, currants, or dried cranberries
- 2 eggs, beaten
Tip: The flavor of the bread improves with time, so don’t hesitate to bake this a day ahead if time allows.
Instructions
Preheat the oven to 350 degrees. Coat a 9-by-5-by-3-inch loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper.
In a large bowl, combine the dates, brown sugar, and butter. Pour the boiling water over the mixture and stir to combine. Set aside for 10 minutes.
Meanwhile, in a bowl, combine both flours, baking powder, baking soda, salt, and dried fruit.When the butter has melted and the date mixture has cooled, add the eggs and stir to combine.
Add the dry ingredients to the date mixture and stir until just combined, scraping down the sides to blend. Do not overmix.
Scrape the batter into the pan and smooth the top with a spatula.
Bake for 45 to 55 minutes, or until the top is firm and a toothpick inserted in the center comes out clean. Cool in the pan on a rack for 10 to 15 minutes. Use a knife or spatula to loosen the sides of the loaf from the pan and remove. Cool completely on the rack before slicing.
Per serving
Calories: 280
Fat: 6 g
Saturated fat: 3 g
Cholesterol: 50 mg
Sodium: 370 mg
Carbohydrate: 55 g
Dietary fiber: 4 g
Sugars: 33 g
Protein: 5 g
Calcium: 110 mg
Potassium: 300 mg
- Excerpted from
What to Eat During Cancer Treatment
Copyright ©2018 American Cancer Society.
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