Coffee Date Bread
photo by KerfuffleUponWincle
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
1 loaf
- Serves:
- 8
ingredients
- 1 cup chopped pitted dates
- 1 teaspoon baking soda
- 1 cup strong brewed coffee
- 3 tablespoons butter, softened
- 2 tablespoons sour cream (can sub yogurt)
- 1⁄4 cup white sugar
- 1⁄2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 2⁄3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup chopped pecans
- 1⁄2 teaspoon cinnamon (optional, I use it)
directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan, and line the bottom of the pan with parchment paper.
- Place the dates in a small bowl, and sprinkle the baking soda over. Heat coffee to boiling, and pour over the dates and soda. Set aside.
- In a medium bowl, mix together the butter, sour cream, sugars and egg until well blended. Stir in vanilla. Blend in the flour, salt and optional cinnamon, then fold in the pecans and date mixture. Transfer the batter to the prepared loaf pan.
- Bake for 1/2 hour in the preheated oven and then cover/tent with foil, continue to bake for about 25-30 minutes more or until the top of the loaf springs back when lightly touched. Let stand for 5 minutes before removing from pan. Peel off paper, and allow to cool on a wire rack.
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Reviews
-
This bread is delicious! I too had a container of dates from ZWT that I needed to use and this recipe fit the bill. The coffee flavour in this is fantastic and the bread is nice and moist. I was concerned about over-stirring the batter when I added the coffee and date mixture to it so I ended up with white pockets of dough throughout when I cut the bread. It still tastes consistently great though! Made for PRMR. Thanks diner524!
RECIPE SUBMITTED BY
diner524
Trinity, 48
<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. And now from trying recipes, I found that I don't like dijon mustard, but love vinegar and mustard, not sure why I don't like the taste of dijon mustard.</p>
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