Date-Nut Bread with Lemon
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 loaf
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 teaspoon ground cinnamon
- 3 tablespoons fresh lemon juice
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons grated lemon peel
- 3/4 cup boiling water
- 1 cup (packed) golden brown sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- Carbohydrate 42 g(14%)
- Cholesterol 36 mg(12%)
- Fat 15 g(23%)
- Fiber 2 g(9%)
- Protein 3 g(7%)
- Saturated Fat 6 g(28%)
- Sodium 209 mg(9%)
- Calories 304
Preparation 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. 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. 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.)
Preparation 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. 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. 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.)
