Prep 8 mins
Cook 45 mins
People have recently started giving me recipes. You know how someone who is kind may find that cats and kittens are left with them? I think the word is out that I will adopt recipes with a smile. Thank heaven that recipes don't need a litter box and cat chow! I was given this one by a very kind person who thought I would like it because it has no "sugar" in it. This thoughtful soul didn't think of maple syrup, apple juice or dates as sugar. While I won't be using it (without a very major overhaul) it does sound very good so I'm passing it on to the less sugar challenged Zaar folks. It doesn't give any prep time so I'm taking my best shot at it.
- 473.18 ml whole wheat pastry flour
- 7.39 ml baking powder
- 4.92 ml cinnamon
- 2.46 ml allspice
- 1.23 ml ground nutmeg
- 1.23 ml ground cloves
- 1.23 ml salt
- 2 eggs, beaten
- 59.14 ml safflower oil
- 118.29 ml pure maple syrup
- 59.14 ml apple juice
- 4.92 ml grated lemon zest
- 236.59 ml chopped pitted dates
- 59.14 ml currants
- 118.29 ml chopped hazelnuts
- Preheat the oven to 350°F.
- In a mixing bowl, combine the flour with the baking powder, spices, and salt.
- In another bowl, beat the eggs together with the oil, syrup, juice and lemon rind.
- Make a well in the center of the flour mixture and pour in the wet mixture, stir vigorously until thoroughly combined.
- Stir in the dates, currants, and hazelnuts.
- Pour into an oiled 9x5x3-inch loaf pan. Bake 45 to 50 minutes, or until a knife inserted into the center tests clean. Cool on a rack, then cover tightly with foil to store.
This is a pretty healthy bread to make with the whole wheat flour, nuts, and natural sweetners. And, it's fairly tasty too; just don't expect it to taste like cake, since the sweetness is subtle, except for the pieces of dates. The bread was dense, and full of nuts and fruit, and spicy flavor. My DH and I enjoyed it for breakfast.