Anyways, I thought I'd try my hand at baking a homemade bread that wasn't of the chocolate chip variety. I can't believe I waited this long. This Whole Wheat Date Bread turned out fabulous, if I do say so myself, and I can't wait to try new versions. This was obviously more of a breakfast or snack version, since it has the dates, but I'd love to try a recipe for bread we can make sandwiches on!
This recipe is perfect for the Fall weather, that is either in your area already (like mine) or is headed your way very soon, promise.
2 cups Whole Wheat Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Sea Salt
1/2 tsp Cinnamon
1/4 cup (1/2 a stick) Unsalted Butter
1/4 cup Organic Evaporated Cane Juice Sugar
1/2 cup Chopped Medjool Dates
3/4 cup Almond Milk
1 Egg, beaten
Preheat oven to 350 degrees. Chop your dates into tiny pieces and set aside.
Put all of the dry ingredients in a large mixing bowl and cut in the butter. Make a well in the center and pour in your beaten egg, milk, and dates.
Mix well to make a soft dough and smooth it into a greased bread pan. Bake for 30 minutes (depending on your oven), most of the time I go until the fork comes out clean, but this recipe seemed done by that test and the center was still super doughy. Tasted delicious, but it needed a bit longer in my oven. Just check the center before you let it cool.
Enjoy! And pretty please let me know if you try this recipe with another fruit, I'd love to hear how it turns out. I used dates because they're super healthy and I have a big bunch I need to use. Happy Baking!