Date Pecan Tea Bread Recipe
- 2-1/2 cups chopped dates
- 1-1/2 cups boiling water
- 1-1/2 teaspoons baking soda
- 1-3/4 cups all-purpose flour
- 1/4 teaspoon each ground cloves, cinnamon, ginger and nutmeg
- 2 tablespoons butter, softened
- 1-1/4 cups sugar
- 1 large egg, lightly beaten
- 2 teaspoons vanilla extract
- 1-1/2 cups coarsely chopped pecans
- 1 package (3 ounces) cream cheese, softened
- 2 tablespoons chopped dates
- 2 tablespoons coarsely chopped pecans
- 1 tablespoon 2% milk
- 1. Place dates in a large bowl. Combine boiling water and baking soda; pour over dates. In a small bowl, combine the flour, cloves, cinnamon, ginger and nutmeg; set aside.
- 2. In another large bowl, beat butter and sugar until crumbly. Beat in egg and vanilla. Add flour mixture alternately with date mixture. Stir in pecans.
- 3. Pour into a greased and floured 9-in. x 5-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
- 4. In a small bowl, combine spread ingredients. Cover and refrigerate for 1 hour. Serve with bread. Yield: 1 loaf (16 slices with 1/2 cup spread).
1 slice with 1-1/2 teaspoons spread equals 312 calories, 13 g fat (3 g saturated fat), 23 mg cholesterol, 154 mg sodium, 50 g carbohydrate, 4 g fiber, 4 g protein.
Reviews for Date Pecan Tea Bread
"Nice fall flavors."
"This is the best date bread I have tasted! So moist and the date flavor is throughout. I will definitely be making this bread again. Here is an update on this recipe. I took out all of the sugar and substituted 3/4 cup honey and I added chopped almonds instead of the pecans. It turned out fabulously."
"I enjoyed this loaf and will make it again. The flavour of the dates and blend of spices is very nice. This is a moist loaf and ages well without drying out. Next time though, I think I will try using a bit less sugar because the loaf may border on being a tad too sweet for some. Otherwise, a recipe to keep!"
"can't go wrong with this recipe, its a keeper for all occassins"