* Exported from MasterCook *
Gluten-Free Date Nut Bread
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Serving Size : 18 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
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Amount Measure Ingredient -- Preparation Method
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2 cups Gluten free multi-purpose flour -- (10 3/4 oz)
1 cup brown sugar -- (7 1/2 oz)
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon zanthan gum
2 tablespoons gluten free cake enhancer -- (1/2 oz,optional)
2 large eggs
1 cup applesauce -- (4 oz)
1/2 cup melted butter -- or vegetable oil, (1 stick, 4 oz)
1 cup chopped walnuts -- (4 oz)
1 cup gluten free chopped dates -- or dried
cranberries, (5 1/4 oz)
Preheat oven to 350F. Grease a tea loaf pan or 2 mini loaf pans.
In the bowl of your mixer, combine the gluten-free multi-purpose
flour, brown sugar, salt, baking powder, xanthan gum, and cake
enhancer if using. Add the eggs and applesauce, and beat at med
speed until the mixture comes together. Increase the mixer's speed
to high and beat for 1 min. You'll see track begin to form as the
beaters go around; that's good. Scrape the bowl, then add the melted
butter or oil and beat for 1 more minute. Mix in the nuts and dates
or cranberries. Scoop the dough into the prepared pan(s) and bake for
55 or 60 min (40 to 45 min for smaller pans), until the center of the
bread reads 205F on an instant-read thermometer. Check the bread
after 30 min and tent with foil if the top is browning quickly. When
the bread tests done, remove from the oven and set a timer for 15
min. Carefully tip the bread out of the pan and transfer to a rack
to cool when the timer goes off. Cool completely before slicing.
Yield: 1 long loaf or 2 smaller ones. 18 slices.
Weight Watchers Points Plus 7
Source:
"King Arthur Baking Sheet, Holiday 2011, #6"
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Per Serving (excluding unknown items): 215 Calories; 10g Fat (39.6%
calories from fat); 4g Protein; 30g Carbohydrate; 2g Dietary Fiber;
37mg Cholesterol; 177mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : Given the challenges of baking without gluten, this recipe
needs a particular sort of pan to perform at its best: a 12 x 4 x 2
1/2" tea loaf pan is the ideal shape. Another option is to bake the
bread in 2 mini loaf pans (5 3/4 x 3 1/4 x 2 1/4") instead. The
amount of batter is right for a 9 x 5" pan, but I don't recommend it;
there's not enough structure to help the dough rise before the
outsides get overcooked.
If you do't like dates, I recommend using dried cranberries with a
Tbsp of fresh orange zest; with maybe an easy glaze made of orange
juice and confectioner's sugar for the top.