Kahlua & Date & Nut Bread

photo by Lily M.


- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Yields:
-
1 cake/bread
ingredients
- 1 cup pitted dates, chopped
- 1⁄2 cup Kahlua
- 1 teaspoon grated orange rind
- 2⁄3 cup firmly packed brown sugar
- 2 tablespoons margarine
- 1 large egg
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2⁄3 cup chopped nuts (any choice)
- 1⁄2 cup warm water
directions
- Preheat the oven to 350°F.
- Grease a large loaf pan (10x3x3inch).
- Mix dates, Kahlua, water and orange peel.
- Let stand and soak while preparing batter.
- Cream sugar, margarine and egg together until fluffy.
- Sift flour with baking soda and salt.
- Add to creamed mixture, alternately, with date mixture.
- Stir in nuts.
- Turn into prepared pan.
- Let stand 5 minutes.
- Bake for 60 to 70 minutes.
Reviews
-
I loved using Kahlua in this recipe, and how there is no oil and minimal margarine (I used butter). I used 1/2 cup dates and 1/2 cups raisins which worked great. I also added shredded coconut on top before baking, it gives it a great flavor and slight crunch on top. If you like coconut, I think adding coconut to the mixture would be divine! I left out the orange rind because I don't like the orange flavor in my baked goods.
-
Delicious bread and with it's hint of chocolate from the Kahlua, the background taste of citrus and the sweetness of the dates -- you can't go wrong. The bread is not overly sweet and we liked that -- it was a little crusty on top, but was nice and moist inside despite the absence of oil or more butter. Will definitely make again! Made for Sweet December tag, December, 2013.
-
This is awesome! I love it. The kahlua gives it a bit of roasted flavor. You can see the only substantial fat is in the 2TBL of margerine and that's nothing compared to most bread recipes. This is one of my new favorite breads!!! I actually only made it to use up some dried pitted dates I had and loved it so much I had to go buy some more dates! Thanks for sharing!!!
see 3 more reviews
RECIPE SUBMITTED BY
Born and bred in Sweden, currently living in The Netherlands.
To all of you who have reviewed and hopefully will review my recipes, THANK YOU!
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