When you’re looking for the taste and nutrition of a muffin or a quick bread, skip the commercial varieties. The taste is usually not worth the calories and if they are great tasting, they’re likely more like a cupcake than a muffin.
Instead why not go for homemade?
Dates and pistachios are a marriage made in nutritional heaven – both are packed with an arsenal of disease-fighting weaponry. They’re also a great tasting combo in this loaf, from my book, The Enlightened Eater’s Whole Foods Guide, and adapted from the California Pistachio Commission.
Date Nut Bread with Pistachios
Makes 18 servings
1 cup dates, chopped
1 cup boiling water
3/4 cup all -purpose flour
1/2 cup whole wheat flour
1/2 cup natural pistachios, coarsely chopped
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 eggs, beaten
2 tbsp soft non-hydrogenated margarine or butter, melted
1 tsp vanilla extract
1 tsp grated orange peel
Soak dates in water; cool (do not drain). Combine flours, pistachios, sugar, baking powder, baking soda and salt. Combine dates with water, eggs, butter, vanilla and orange peel; add to flour mixture. Mix only until moistened. Spoon into 9 x 5 x 3 inch/2 L greased loaf pan
Bake at 350°F for 45 to 50 minutes or until wooden pick inserted near centre comes out clean.
Makes 1 loaf.
Nutrition information per serving
• Calories: 119
• Protein: 3 grams
• Fat: 4 grams
• Saturated fat: 1 gram
• Carbohydrate: 20 grams
• Dietary fibre: 2 grams
• Sodium: 25 milligrams
Enlightened Eater 
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