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Ingredients
2 cups finely chopped pitted dates (about 10 ounces)
1 cup 2% reduced-fat milk
6 tablespoons unsalted butter
¼ cup unsulfured molasses
1 2/3 cups all-purpose flour
2/3 cup yellow cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1 egg, at room temperature
2⁄3 cup sugar
½ teaspoon vanilla extract
1 cup toasted pecan halves, chopped
Instructions
1 cup 2% reduced-fat milk
6 tablespoons unsalted butter
¼ cup unsulfured molasses
1 2/3 cups all-purpose flour
2/3 cup yellow cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1 egg, at room temperature
2⁄3 cup sugar
½ teaspoon vanilla extract
1 cup toasted pecan halves, chopped
1. Mix dates, milk, butter and molasses in a medium saucepan over medium heat; stir until butter melts and mixture begins to simmer. Remove from heat, transfer to a large bowl, and cool to room temperature.
2. Preheat oven to 325F. Butter and flour a 9-by-5-inch loaf pan.
3. Stir together flour, cornmeal, baking powder, baking soda, salt and cinnamon in a medium bowl; set aside.
4. Whisk the egg, sugar, and vanilla until blended well. Add to date mixture; stir well. Add pecans and flour mixture to date mixture; stir until well-blended. Spoon into prepared loaf pan.
5. Bake 1 hour and 10 minutes or until toothpick inserted into the center of loaf comes out clean. Cool on a wire rack 15 minutes. Serves 12.
Recipe by Bruce Winstein and Mark Scarbrough, "Hot Dates," New American Farmers, November 2007.
Nutritional Information
2. Preheat oven to 325F. Butter and flour a 9-by-5-inch loaf pan.
3. Stir together flour, cornmeal, baking powder, baking soda, salt and cinnamon in a medium bowl; set aside.
4. Whisk the egg, sugar, and vanilla until blended well. Add to date mixture; stir well. Add pecans and flour mixture to date mixture; stir until well-blended. Spoon into prepared loaf pan.
5. Bake 1 hour and 10 minutes or until toothpick inserted into the center of loaf comes out clean. Cool on a wire rack 15 minutes. Serves 12.
Recipe by Bruce Winstein and Mark Scarbrough, "Hot Dates," New American Farmers, November 2007.
Per serving: 330 calories, 13g fat, 5g prot.,54g carbs., 4g fiber, 210mg sodium.
