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Edith’s Oatmeal Date Nut Bread
Edith’s Oatmeal Date Nut Bread recipe is a nod to the popular date nut bread served at teas in the ’30s and at luncheonettes during the mid-century.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 1 16
- 2 cups flour
- 2/3 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 cup buttermilk
- 1 egg
- 3 tablespoons butter, melted
- 3/4 cup chopped walnuts or pecans
- 1/2 cup rolled oats
- 1/3 cup chopped dates
Heat oven to 350˚F. Spray loaf pan with baking spray and line with parchment paper, or grease with butter or shortening and dust with a spoonful of flour.
In a large mixing bowl whisk together the flour, brown sugar, salt, and baking powder.
In a separate bowl, use a fork to mix the buttermilk, egg, and melted butter until combined.
Stir the buttermilk mixture into the flour mixture.
Gently fold in the oats, dates and the nuts.
Pour the batter into the prepared loaf pan and bake for 45 - 55 minutes. If the top starts to get too dark, tent with aluminum foil to prevent burning. Remove from the oven; a toothpick or cake tester should come out clean when inserted into the center of the loaf. The internal temperature should be 200˚F.
Allow the loaf to cool in the pan for 10 minutes, and then gently turn out onto a cooling rack to cool completely before slicing.
Serve with butter or cream cheese.
Serving: 1slice | Calories: 169kcal | Carbohydrates: 24.2g | Protein: 4.6g | Fat: 6.4g | Saturated Fat: 1.8g | Cholesterol: 17mg | Sodium: 193mg | Fiber: 1.4g | Sugar: 9.5g