This date bread is flavored with chopped dates and vanilla and gets nice texture from the oats. It's a nice bread to make for guests or visiting family, and it's also a good alternative if you don't like nuts. Or add 1/2 cup of nuts or seeds. See the reader comments for more suggestions.
- 2 1/2 cups sifted all-purpose flour*
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup quick rolled oats
- 1 package (8 ounces) dates, chopped
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/4 cups milk
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
Grease and flour a 9-by-5-by-3-inch loaf pan.
Heat the oven to 350 F.
Sift flour, baking powder and salt into a large bowl; add sugar. Stir in oats and dates.
In a separate small bowl, beat egg with milk; stir in melted butter and vanilla. Add to flour mixture and stir until evenly moist.
Pour mixture into the prepared loaf pan.
Put the quick bread in the preheated oven immediately and bake for 55 to 65 minutes, or until a toothpick comes out clean when inserted in center.
Let the loaf cool on a rack for 10 minutes before turning it out of the pan.
Once the loaf has cooled, wrap and store overnight for best flavor.
*May omit baking powder and salt if using self-rising flour.
- Quick bread freezes beautifully. Consider making two loaves. Enjoy one now and freeze the second loaf. Double wrap quick bread and store it in the freezer for up to 6 months. Or freeze individual slices.
- Because of the quick rising action of quick bread batter, have pans greased and the oven preheated so you can bake it immediately after turning the batter into the pan.
- Always mix the dry ingredients thoroughly before mixing them with the wet ingredients.
- To jazz up just about any quick bread, top the batter with oats, chopped nuts or seeds, cinnamon sugar, or coconut.
- A cracked top on baked quick bread is produced by the leavening. It's normal.
- If your quick bread turns out very dry, poke holes in it with a skewer and drizzle with a liqueur, a little fruit juice, or a complementary flavored simple syrup.
"This is the first recipe I've made off of the Internet, and I am really happy with it......my son loves it, and keeps asking for more. My husband said a big "Wow!" when he tried it. And he only says that if he really likes something. I modified the amount of sugar in it, and put 1/3 of a cup of each brown and white sugar, and my family loves it. Bravo!:)" — Cara
"I tried this date loaf recipe this morning and highly recommend it. It was quick and easy to make and tastes great. Like the other reviewer, I would use a bit less sugar the next time I make it. I find the dates already add a lot of sweetness. Anywhere between half and two-thirds the amounts would probably be good. I also added several tablespoons of flaxseeds and sunflower seeds to give it a bit of added crunch and graininess. This seemed to have worked very well, and the recipe is basic enough that I'm sure one could "tamper" with it in various ways. Next time I might grate in some carrot or apple as well. Yummy stuff! And it should go well in lunchboxes, for snacks, or even breakfast." — Charlotte
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