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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Date Nut & Lemon Poppyseed Bread Recipe

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This recipe for Date Nut & Lemon Poppyseed Bread is from AUNT RITA'S FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
DATE NUT BREAD:
(1 lg. pkg. Dates, 2 C. boiling Water, 2 tsp. Soda on dates, then water),

2 C. Sugar, 2 T. melted Butter, 2 beaten Eggs, 3 1/2 C. Flour, 1 tsp. Baking Powder, 1 tsp. Salt, 2 C. Nuts.

Mix dry ingredients, then liquids and combine. Bake 1 hour. (Makes 3 coffee cans)
Directions:
Directions:
LEMON POPPYSEED QUICK BREAD:
1 1/2 T. Lemon Zest, 1/4 C. + 1 T. Lemon Juice, 2 C. self-rising Flour, 2/3 C. Sugar, 2 tsp. Poppy Seed, 3/4 C. Pineapple Juice, 1/2 tsp. Almond Extract, 2 lg. Eggs, 3 T. corn Oil & 1/2 C. sifted Confectioner's Sugar.
Preheat oven to 350, lightly spray 8-9" loaf pan. Stir together lemon zest & lemon juice in small bowl. Measure 1 T. of mixture into small bowl. Cover & refrigerate to use for icing. Set remaining mixture aside. Stir together flour, sugar & poppy seeds in lg. bowl. Make a well in the center, pour remaining lemon juice mixture, pineapple juice, almond extract, eggs & oil into well. Stir until just combined (don't overmix) Pour into loaf pan.
Personal Notes:
Personal Notes:
Bake 40-50 minutes or until toothpick inserted in center comes out clean. Remove loaf from pan. Let cool on rack at least 20 min. before glazing.
GLAZE: Put reserved lemon mixture in sm bowl. Whisk confectioner's sugar into mixture until smooth. Drizzle over loaf. Cut into 16 slices.

 

 

 

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