Title: Fruit Sweet and Sugar Free - Date Nut Bread
Categories: Diabetic Bread Nut
Yield: 2 Loaves
| 1 1/2 | c | Walnuts; |
| 1 1/2 | c | Date pieces; |
| 1/2 | ts | Baking soda; |
| 1/2 | ts | Baking powder; |
| 1/2 | ts | Salt; |
| 1 1/2 | c | Warm water; |
| 1/2 | c | Fruit sweetener; |
| 1/2 | c | Softened butter; |
| 2 | | Eggs; |
| 3 | c | Unbleached white flour; |
Preheat the oven to 350 degrees. Lightly spray two bread pans with lecithin
spray. Toast the walnuts in the preheated oven for 7-10 minutes, stirring
occasionally. Allow the nuts to cool, then coarsely chop them with a knife
or with the pulsing action in a food processor and put them aside. Combine
the date pieces, baking soda, baking powder, and salt in a small bowl. Stir
in the warm water. On medium speed beat the fruit sweetener and butter
together until light and fluffy. Add the eggs, one at a time, beating well
after each addition before adding the next. On the lowest speed stir in the
flour and then the date mixture and the toasted walnuts. Pour the batter
into the prepared pans. Place the loaves on the middle shelf of the oven,
and bake for approximately 1 hour. A toothpick inserted in the center of
the loaf will come out clean when the bread is done. Cool the loaves
slightly before removing them from the pans and cooling them on a wire
rack. Wrap the breads in plastic wrap and let them sit for a few hours to
overnight at room temperature before slicing.