Name: Date-Nut Bread with Lemon
Yield: Makes 1 loaf
Ingredients: 6 ounces chopped pitted dates (about 1 cup packed); 3/4 cup boiling water; 1 1/2 cups all purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 cup (1 stick) unsalted butter, room temperature; 1 cup (packed) golden brown sugar; 1 large egg; 3 tablespoons fresh lemon juice; 1 1/2 teaspoons grated lemon peel; 1 cup chopped pecans, toasted

Toast a slice of this bread, and serve it with butter or cream cheese for breakfast.

Recipe information

Yield
Makes 1 loaf

Ingredients

6 ounces chopped pitted dates (about 1 cup packed)

3/4 cup boiling water

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup (1 stick) unsalted butter, room temperature

1 cup (packed) golden brown sugar

1 large egg

3 tablespoons fresh lemon juice

1 1/2 teaspoons grated lemon peel

1 cup chopped pecans, toasted

Preparation

Step 1
Preheat oven to 350?F. Butter and flour 9 x 5 x 3-inch loaf pan. Combine dates and 3/4 cup boiling water in medium bowl. Let stand until just cool, about 15 minutes.
Step 2
Sift flour, baking soda, salt and cinnamon into small bowl. Beat butter in large bowl until smooth. Gradually beat in sugar, then egg, lemon juice and lemon peel. Mix in dry ingredients in 3 additions alternately with date mixture in 2 additions. Stir in pecans. Transfer batter to prepared pan.
Step 3
Bake bread until tester inserted into center comes out clean, about 55 minutes. Cut around pan sides; turn bread out onto rack. Cool completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)

TagsBread Egg Breakfast Baking Lemon Citrus Fruit Date Dried Fruit Pecan Nut Fall Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes