Date Nut Bread with Pistachios

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

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Categories: Uncategorized

Author:Rosie Schwartz

Rosie Schwartz is a Toronto-based consulting dietitian and writer.

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