If you remember date-nut bread from your youth, this recipe will take you right back. To complete the nostalgia, serve the bread spread lightly with reduced-fat or fat-free cream cheese.
- 2 cups pitted dates (10 ounces), chopped
- 1 cup boiling water
- 1½ cups old-fashioned rolled oats
- 1 cup walnuts
- 1½ cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup packed light brown sugar
- ½ cup molasses
- 2 tablespoons extra-light olive oil
- 1 large egg
- 1 large egg white
1. Preheat the oven to 350°F. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray.
2. In a medium heatproof bowl, combine the dates and boiling water. Let stand while you prepare the remaining ingredients.
3. Place the oats in a baking pan and bake for 10 minutes, or until crisp and golden brown. Bake the walnuts in a separate pan for 7 minutes, or until lightly crisped. When cool enough to handle, coarsely chop the walnuts. Transfer the oats to a food processor and process until finely ground.
4. In a large bowl, stir together the flour, salt, baking powder, baking soda, and ground oats.
5. Add the brown sugar, molasses, oil, whole egg, and egg white to the bowl with the dates (and soaking water), and stir to combine.
6. Make a well in the center of the flour mixture. Add the date mixture and walnuts, and stir just until moistened. Spoon the batter into the pans. Bake for 55 minutes, or until a toothpick inserted in the center of a loaf comes out clean. Cool them for 5 minutes in the pans on a rack, then turn out onto the rack to cool completely.
Makes 24 slices.
Nutrition per slice: 160 calories, 5g total fat (1g saturated), 9mg cholesterol, 2g dietary fiber, 30g carbohydrate, 3g protein, 150mg sodium.
A good source of: omega-3 fatty acids.