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Simple Nut Bread, whole grain and naturally sweetened

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I can get back to baking now that my delivery of organic Spelt has arrived from Bob's Red Mill. The last time we were in Vancouver visiting family, we completely forgot to stop and shop at the mill. It wasn't until I got home and went to bake, that I realized how low my Spelt berries were.....

The transition to whole grain baking has been fun as well as delicious. This simple nut bread is another quick bread we will enjoy time and time again. Delicious plain or you may offer Honeyed Cream Cheese to serve as dessert.

Simple Nut Bread, whole grain and naturally sweetened.
Simple Nut Bread

Simple Nut Bread
by the seat of my pants
350-degree oven

1 large pear, cored, but no need to peel
2 c whole pitted dates
1/3 c water - divided
1/3 c oil
2 eggs
1 T vanilla
2 c whole wheat flour - we prefer pastry grind Spelt
1 t baking soda
1 t salt
1 - 2 c chopped walnuts - use as many chopped nuts as your family enjoys

Simple Nut Bread, has no sugar, only sweetened by fruit.
Fruit sweetens this loaf of Simple Nut Bread

Place the pear and dates in the bowl of a food processor, add half of the water. Begin processing (use "pulse" action if dates seem to be clumping together). When the mass appears to be moving, add rest of the water and process until a paste begins to form. Add oil, process until combined well.


Add eggs, continue processing until mixture is a pudding-like consistency.

In a large bowl, combine flour, salt, and soda. Whisk to combine, add the fruit mixture. Stir together until there are no dry pockets or wet pockets of ingredients in the mixing bowl.

Stir in the chopped walnuts.

Scoop batter into a 9X5 inch loaf pan, bake 45-50 minutes or until done in your oven. Let rest in the pan 10 minutes to cool slightly, turn out on a rack or cotton towel to cool completely. Wrap in parchment paper and store overnight before cutting.

Feed your family well with this Simple Nut Bread, whole grain and naturally sweetened.
Simple and Delicious Nut Bread
Enjoy!
Let's keep baking!

Honeyed Cream Cheese
4 oz cream cheese
2 T honey

Combine until smooth, offer on a platter with slices of Simple Nut Bread.



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Note, I am not an affiliate of Bob's Red Mill, and received no compensation for this post. I do use and believe in their products and all opinions are my own.  

this post shared with:
foodie friday @ rattlebridge farm
weekend cooking @ beth fish reads
merry monday @ meatloaf and melodrama
homestead blog hop @ the not so modern housewife
full plate thursday @ miz helens
our simple homestead blog hop @ on the home front
friday favorites @ condo blues

16 comments

  1. Love this. Nut breads are so simple for us busy people. My mom still makes small nutbreads at Christmas for gifts. She is 92!
    I'd love for you to share this at the Fabulous Fall/Thanksgiving Party. The party is still going on till the 23rd. Come and link all your Fall or
    Thanksgiving posts!
    http://mychristmasjourney.blogspot.com/2016/11/fabulous-fallthanksgiving.html
    Have a good weekend.

    ReplyDelete
  2. Replies
    1. Hello Vicki, Recipe development is always an experiment! But this one turned out very good, I hope you try it. Thanks for stopping by.

      Delete
  3. That looks healthy. Have a great week. Cheers from Carole's Chatter

    ReplyDelete
  4. So simple but looks delicious! Can't wait to try this!

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  5. That looks so good! I´ll try it next weekend :)

    ReplyDelete
    Replies
    1. Thanks, and if you like a spread on your quick bread, try the honeyed cream cheese. It goes great with the bread.

      Delete
  6. Looks great! Totally different than any bread I have made but looks simple and perfect for this time of year.

    ReplyDelete
  7. This sounds fantastic. I will be making it!

    ReplyDelete
  8. Thanks so much for linking up with Full Plate Thursday! We will have an early Thanksgiving Edition on 11-22 -16, hope to see you there!
    Wishing you a bountiful Thanksgiving!
    Miz Helen

    ReplyDelete

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