I’m a woman who loves her breads, oh the carbs!!! ❤ So this is why the “Complete Canadian Living Baking Book” is one of my favourite cook books. I’ve had my eye on the “Old-Fashioned Date and Nut Loaf” recipe for some time, and thought that what better time than the present to use up those pitted Medjool dates sitting in the fridge?! After reading over the recipe a few times, I wasn’t quite content with a few of the items in the recipe (white sugar, white flour, whole eggs: no thank you!), and I really felt that it was lacking in some other places. So using the recipe as my guide for important information on quantities of the basic ingredients, I put together an amazing whole wheat date loaf that has a great combination of subtle flavours to fill your mouth with joy! The husband taste-test yielded an “Ohmy*chew*God thisis*chew*so good…*chew*”, which I took to be a positive response… 😉 So here’s my version of the recipe, enjoy! 🙂
This recipe makes about one loaf in a 1.5 L cake dish plus 9 mini muffins. (Or makes one loaf in a 2 L cake dish.)
Whole Wheat Date Loaf with Cocoa and Flaxseed
- 3/4 cup water
- 1 1/2 cups chopped pitted dates
- 2 cups whole wheat flour
- 1/2 cup brown sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 egg whites
- 1 cup skim milk or almond milk
- 1/4 cup extra virgin olive oil
- 1 tsp vanilla
- 2 tbsp ground flaxseed
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 tbsp cocoa powder
- Microwave water in medium-sized bowl for 1 min. Add chopped dates, stir. Microwave 2.5 mins, stir. Microwave another 2.5 mins, stir.
- Add egg whites, milk, vanilla, and melted butter to date mixture.
- Stir and set aside.
- In large bowl, combine and sift together all other ingredients.
- Add in the date mixture to the flour mixture, and stir just until combined. (Do not over mix!)
- Fill a 1.5 L greased loaf pan/glass dish 3/4 of the way full. If there is batter left over, use either paper muffin cups or a greased muffin tin, filling each cup 3/4 of the way full.
- Bake at 350 F for about an hour, or until tops are somewhat firm and toothpick/knife comes out clean.
- For storage, you can wrap the cake in paper towels once cool, and store in an air tight container for up to 3 days in the fridge. Or, you can seal in an air tight bag and/or container and freeze for up to 2 weeks.
- Note: This loaf tastes great on its own, or with some spiced apple butter spread over each slice.