Date Nut Quickbread

Servings: 8 | Serving size: 1 slice

Cooking Time: 60 Minutes

This recipe can be multiplied by 2. Bread will keep for 72 - 96 hours in a plastic bag. Reheat gently. This will freeze fairly well if sealed tightly in a plastic bag.

Ingredients

• 1/2 cup chopped dates
• 1/2 cup boiling water
• 1 large egg yolk
• 1 Tbsp. unsalted butter
• 1/2 cup Z-Sweet stevia or Splenda
• 1/2 cup unsweetened applesauce
• 1/2 tsp pure vanilla extract
• 1 Tbsp molasses
• 3 large egg whites
• 1 1/4 cup all purpose flour
• 3/4 cup whole wheat flour
• 1/4 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 cup chopped pecans
• 1/4 cup wheat germ
• 1/4 cup low-fat buttermilk

Preheat oven to 350°F. Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil (non-stick foil works best).

Place the dates in a bowl and cover with the boiling water. Let stand for about 15 minutes. Stir at least once.

After the dates have softened whisk the egg yolk until smooth. Add the reduced-fat spread and whisk together until smooth. Add the Splenda®, applesauce, dates and vanilla extract and whisk until smooth. Whisk in the molasses.

In separate bowl, whisk the egg whites until they begin to be very frothy and white. Do not beat into stiff peaks (the egg whites should about triple in volume).

Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, and wheat germ in a sifter and sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture. Add buttermilk and fold until smooth. As soon as the mixture is well blended, add the frothed egg whites and fold together until smooth.

Pour the batter into the lined Pyrex dish. Place the loaf pan in the preheated oven. Bake for 50 minutes.