eat this: date bread


Mary-Beth Folger NUTRITION, RECIPE Leave a Comment

This delicious recipe packs in the fiber without the added fat and cholesterol (which is great, because as it turns out, there is never a bad time to eat date bread.) This tasty recipe feels like a treat without all the consequences of your average baked good. Just heat up a little slice on your way out the door in the morning. Mmmm…


1 cup(s) dates, pitted and whole snipped into pieces

1 cup(s) raisins

1 1/2 cup(s) water, boiling

2 cup(s) flour, whole-wheat

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

2 egg white(s), slightly beaten

1 teaspoon vanilla extract

1/4 cup(s) nuts, almonds, pecans or walnuts, sliced or chopped


Preheat over to 350 degrees F.

Combine dates and raisins in a large bowl. Pour boiling water over mixture and allow to cool slightly.

Sift flour, baking powder, baking soda, and salt into a separate mixing bowl.

Stir egg whites and vanilla into cooled date mixture.

Combine the date mixture and almonds with the flour mixture; stir until well blended. (Mixture will be thick.)

Pour mixture into a well-coated breadloaf pan (non-stick cooking spray will do.)

Bake at 350 degrees F for 40-50 minutes, but do keep an eye on it. Stick a toothpick in it and if it comes out clean the date bread is complete. Allow it to cool in the pan for 10 minutes.

Remove from the pan and cool on a wire rack for an additional 5 minutes.

Cut into 15 equally-delicious slices and enjoy!

Nutritional Information

Calories 143, Fat 3g, Cholesterol -, Sodium 132mg, Saturated Fat 0g, Protein 4g, Fiber 4g, Carbohydrates 28g (per serving)