With all of the chaos that comes with the holidays I wanted to make sure that breakfasts were taken care of. Quick breads like this one keep well in the fridge for up to a week and in the freezer for even longer so you can easily make a loaf or two and have breakfasts ready to go for a while. I like to cut the loaf into slices and individually wrap them as soon as the loaf has cooled down so that they are even more convenient. You can pull out a slice in the morning and with just a few seconds in the microwave it is almost as good as when it was fresh from the oven.
When the medjool dates were in season and cheap I picked up a bunch of them and I thought that date bread would be really nice for breakfasts for the holidays. I decided to start with one of my favorite quick bread recipes that includes lots of good stuff including: maple syrup, yogurt and a banana that allow you to cut back on the oil. It also includes the goodness of rolled oats and some of the all purpose flour is replaced with whole wheat flour to make it a bit healthier. I could not resist adding a nut to the quick bread and this time I went for walnuts. This quick bread is nice and light and fluffy and moist and full of flavour! The fresh dates worked really well in the quick bread retaining their moisture and added a really nice texture and natural sweetness. I certainly have been enjoying breakfasts these last few days!
Medjool Date and Walnut Bread
(makes 1 loaf)Printable Recipe
Ingredients:
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup vanilla yogurt
1 over ripe banana (mashed)
1/4 cup oil
1 egg
3/4 cup rolled oats
1 cup flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1/4 teaspoon salt
2 cups medjool dates (pitted and cut into bite sized pieces)
1/2 cup walnuts (chopped)
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup vanilla yogurt
1 over ripe banana (mashed)
1/4 cup oil
1 egg
3/4 cup rolled oats
1 cup flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1/4 teaspoon salt
2 cups medjool dates (pitted and cut into bite sized pieces)
1/2 cup walnuts (chopped)
Directions:
1. Mix the brown sugar, maple syrup, yogurt, banana, oil, egg and rolled oats in a bowl and let it sit for 10 minutes.
2. Mix the flours, baking powder, baking soda, cinnamon and salt in a bowl.
3. Mix the wet and dry ingredients along with the dates and walnuts until just mixed.
4. Spoon the mixture into a greased 9x5 inch loaf pan.
5. Bake in a preheated 375F oven until a toothpick pushed into the center comes out clean, about 40-70 minutes.
1. Mix the brown sugar, maple syrup, yogurt, banana, oil, egg and rolled oats in a bowl and let it sit for 10 minutes.
2. Mix the flours, baking powder, baking soda, cinnamon and salt in a bowl.
3. Mix the wet and dry ingredients along with the dates and walnuts until just mixed.
4. Spoon the mixture into a greased 9x5 inch loaf pan.
5. Bake in a preheated 375F oven until a toothpick pushed into the center comes out clean, about 40-70 minutes.
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Apple and Cinnamon Oatmeal Bread
Pumpkin Bread with Dried Cranberries, Toasted Pecans and White Chocolate Chips
Blueberry Maple Oatmeal Muffins with Pecan Streusel
Peach Bread
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