Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

Whole wheat flour adds a little fiber to this quick bread. Serve it warm for breakfast or a snack.

Source: Midwest Living


Recipe Summary

20 mins
10 mins
50 mins
1 hr 20 mins
1 loaf (16 slices)


Ingredient Checklist


Instructions Checklist
  • Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, combine flours, baking powder, salt and baking soda. Make a well in center of flour mixture; set aside.

  • In a medium bowl, pour boiling water over dates and butter; stir until butter melts. Stir maple syrup and egg into date mixture. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold pecans into the batter. Pour batter into the prepared pan; spread evenly.

  • Bake in a 350 degree F oven for 50 to 60 minutes or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning).

  • Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap; store overnight before slicing. Makes 1 loaf (16 slices).

Nutrition Facts

159 calories; fat 4g; cholesterol 15mg; saturated fat 1g; carbohydrates 30g; insoluble fiber 2g; protein 3g; vitamin a 48.6IU; sodium 231mg; calcium 30.3mg; iron 1.1mg.