Mini date and walnut loaves
Mini date and walnut loaves blend the sweetness of dates, the crunch of walnuts, and a hint of ginger. Easy to prepare and perfect for any time of day, these loaves are sure to please.
Cook time 25 min
Prep time 15 min
Ingredients:
1 cup dates1/4 cup butter
1/3 cup brown sugar
1 tsp vanilla extract
1 cup walnuts
1 egg
1 cup self-raising flour
1 tbsp ginger root
Mini date and walnut loaves are a delightful treat perfect for breakfast, dessert, or a midday snack. These loaves combine the natural sweetness of dates with the crunch of walnuts, enhanced by a hint of ginger for a touch of warmth. Simple to make and full of flavor, they'll be a hit with anyone who tries them.
Instructions:
Preheat your oven to 350°F (175°C). Grease or line a muffin tin or mini loaf pans.
Place the chopped dates in a bowl and pour enough boiling water over them to cover. Let them soak for about 10 minutes to soften. Drain well.
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg and beat well. Stir in the vanilla extract.
In a separate bowl, mix the self-raising flour and freshly grated ginger root.
Gradually add the flour mixture to the wet ingredients, mixing just until incorporated. Do not overmix. Fold in the soaked dates and chopped walnuts with a spatula until evenly distributed.
Spoon the batter evenly into the prepared muffin tin or mini loaf pans, filling each about 2/3 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
Once baked, remove the mini loaves from the oven and let them cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Once cooled, serve and enjoy your mini date and walnut loaves as a delightful snack or breakfast treat.
This recipe for mini date and walnut loaves, with its perfect balance of sweetness and texture, is sure to become a favorite. Follow these steps and tips to ensure your loaves come out perfectly every time. Enjoy these delicious treats fresh out of the oven or store them for a quick snack later.
Mini date and walnut loaves FAQ:
Bake the mini loaves in a preheated oven at 350°F (175°C) for 20-25 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Store the mini loaves in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen for up to 3 months. Make sure to wrap them well to prevent freezer burn.
Yes, you can substitute walnuts with other nuts like pecans or almonds. For a dairy-free option, use a plant-based butter substitute. If you don't have self-raising flour, you can use all-purpose flour with 1 teaspoon of baking powder added.
The loaves are done when a toothpick inserted into the center comes out clean, and the edges may begin to pull away from the pan. Also, the tops should be lightly golden.
Use a muffin tin or mini loaf pans. If using a muffin tin, fill each cup about 2/3 full. Adjust baking time if using different sizes, typically longer for larger pans.
Cooking Tips:
- Make sure to chop the dates and walnuts into small, even pieces to ensure they are evenly distributed throughout the batter.
- Use room temperature butter and egg to help them incorporate more easily into the mixture.
- Double check that you are using self-raising flour, which contains baking powder and salt, eliminating the need for additional leavening agents.
- Allow the loaves to cool in the pan for about 10 minutes before transferring them to a wire rack. This will help prevent them from breaking apart.
- If you prefer a stronger ginger flavor, you can increase the amount of ginger root according to your taste.
Nutrition Facts
8 ServingsCalories 410kcal
Protein 8g
Carbohydrates 40g
Fiber 4.03g
Sugar 22g
Fat 24g
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