Date Nut & Lemon Poppyseed Bread Recipe
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Category: |
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Ingredients: |
Ingredients: DATE NUT BREAD: (1 lg. pkg. Dates, 2 C. boiling Water, 2 tsp. Soda on dates, then water),
2 C. Sugar, 2 T. melted Butter, 2 beaten Eggs, 3 1/2 C. Flour, 1 tsp. Baking Powder, 1 tsp. Salt, 2 C. Nuts.
Mix dry ingredients, then liquids and combine. Bake 1 hour. (Makes 3 coffee cans)
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Directions: |
Directions:LEMON POPPYSEED QUICK BREAD: 1 1/2 T. Lemon Zest, 1/4 C. + 1 T. Lemon Juice, 2 C. self-rising Flour, 2/3 C. Sugar, 2 tsp. Poppy Seed, 3/4 C. Pineapple Juice, 1/2 tsp. Almond Extract, 2 lg. Eggs, 3 T. corn Oil & 1/2 C. sifted Confectioner's Sugar. Preheat oven to 350, lightly spray 8-9" loaf pan. Stir together lemon zest & lemon juice in small bowl. Measure 1 T. of mixture into small bowl. Cover & refrigerate to use for icing. Set remaining mixture aside. Stir together flour, sugar & poppy seeds in lg. bowl. Make a well in the center, pour remaining lemon juice mixture, pineapple juice, almond extract, eggs & oil into well. Stir until just combined (don't overmix) Pour into loaf pan. |
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Notes: |
Personal
Notes: Bake 40-50 minutes or until toothpick inserted in center comes out clean. Remove loaf from pan. Let cool on rack at least 20 min. before glazing. GLAZE: Put reserved lemon mixture in sm bowl. Whisk confectioner's sugar into mixture until smooth. Drizzle over loaf. Cut into 16 slices.
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