Bran Date Quick Bread

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Perfect as a breakfast slice, warm with a dollop of butter on top, this loaf is packed with tasty, filling ingredients.MORE+LESS-

Updated November 11, 2014


teaspoon pure vanilla extract

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  • 2

    Pour 2 cups boiling water over chopped dates.

  • 3

    In a separate bowl, beat lightly 2 eggs.

  • 4

    Add brown sugar to egg mixture slowly, beating constantly.

  • 5

    When these ingredients are creamy, add 1 cup whole-wheat flour, baking powder and baking soda.

  • 6

    Add half the date mixture and the rest of the whole-wheat flour, bran, and vanilla.

  • 7

    Add the remaining date mixture and fold in chopped pecans.

  • 8

    Place the dough in lightly-greased loaf pans. Bake for about 1 hour.

No nutrition information available for this recipe

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup quick rolled oats
  • 1 package (8 ounces) dates (chopped)
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 1/4 cups milk
  • 3 tablespoons melted butter
  • 1 teaspoon vanilla extract

Grease and flour a 9-by-5-by-3-inch loaf pan.

Combine the flour, baking powder and salt in a mixing bowl add sugar. Stir or whisk to blend thoroughly.

Add the oats and dates to the dry mixture and stir to blend.

In a separate small bowl, whisk the egg with milk. Stir in melted butter and vanilla. Add the wet mixture to the flour mixture and stir until evenly moistened.

Pour mixture into the prepared loaf pan.

Put the quick bread in the preheated oven immediately and bake for 55 to 65 minutes, or until a toothpick comes out clean when inserted in center.

Let the loaf cool on a rack for 10 minutes before turning it out of the pan.

Once the loaf has cooled, wrap and store overnight for best flavor.

Slice the date bread and serve with butter, cream cheese, or a flavored spread.

Wheat Bran Bread Recipe – Bran Bread Recipe

I never thought bran bread would turn out this beautiful. Loved the porous texture. I loved the chewiness of the bread, i feel really healthy when i eat this.

This bread was my experiment, i just measured my own ingredients and baked this. Just look at those texture, very porous and spongy like. Seeing the dough too sticky I thought this bread would be a disaster, but to my surprise it turned out to be perfection. Now this recipe is going to be in my repitore. Going to enjoy this for a few days.

This is so easy to make as well and it makes the perfect toast or taste just delicious when spread with some jam or preserves over it when sliced fresh from the loaf..

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 15 mins
Resting Time : 2 hours
Baking Time : 35 to 40 mins
Makes : 1 loaf


Wheat Bran – 1.5 cup / 100 grams
Wheat Flour – 1.5 cup / 180 grams
All Purpose Flour / Maida – 2 cup + 1.5 cup / 420 grams
Dry Yeast – 2 tsp
Honey – 3 tbsp
Oil – 3 tbsp
Warm Water – 2 cups / 480 ml
Salt to taste

(My 1 cup measures 240 ml)

Take yeast in a bowl, add in 1/4 cup of warm water, add in honey and let it sit for 5 mins.

Now take wheat bran in a bowl, add in the remaining warm water and mix well. Let it sit for 5 mins.

Now add in oil, yeast water, wheat flour, 2 cups of maida and mix well. Give it a good mix. The dough will be very sticky.

Now cover this with a plate and let it rest somewhere warm till it doubles in size, atleast 1 hour.

After it has risen, add in remaining 1.5 cup of flour and knead well. you can use a ladle and mix it very very well. This develops the gluten. The dough will be still sticky but little elastic.

Now oil a loaf pan really well, spoon the dough in it and smooth the top.

Now let it rest for 30 to 45 mins in a warm place.

During the last 10 mins of rising. Preheat oven to 200 degree C.

Now place the pan into the oven and bake for 15 mins in 200 degree C. After that reduce the temp to 180 degree C and bake for 20 to 25 mins further.

Round Nine — Quick Bran Date Bread

It is Thanksgiving. I won’t exhaust you with all the details of for what I am thankful, but I am indeed thankful for a lot of things this year. Including my husband, for whom I am most thankful, in part for his excellent photography (he painstakingly took and edited almost all these pictures for me).

Another thing I am thankful for is quick breads. I know it may be cheating in the spectrum of bread baking, as most quick breads require nothing more than a mixture to be placed in a tin and baked. It is just that — quick. And though part of me misses the process of letting dough rise, kneading it, letting it rise again, shaping it, letting it rise again… sigh… sometimes it’s just nicer to not have to do all that work.

I’m also thankful that we randomly had a plethora of dates in our house, inspiring me to bake a bread featuring dates as the star player. It didn’t sound too appetizing at first, what with bran and mushy dates and nutmeats (?) — and to be honest, never looked too much better while preparing the bread — but once it emerged from the oven, the kitchen was enveloped with an aroma of warm, hearty, sweet date-y goodness. And the taste was even better.

And so I was thankful for the fact that I used the random dates well, that the bread was simple to make and required few ingredients (though some odd, including dates and bran and… once again, nutmeats ?) and that I was able to share it with my family, of which I am also thankful. And I am thankful that I also get to share this recipe with you, and though you may initially shy away from it and its apparent unattractiveness, I dare you to pick up some dates and give it a try.

But, like I said, I won’t bore you with everything for which I am thankful. But thanks for reading this.

: Not much to change. This was one of the simplest breads I’ve ever made. Just mix the ingredients, stick in the oven, and voila. Yum.

Quick Bran Date Bread
courtesy of The Joy of Cooking

Makes two 8 1/2 x 4 1/2-inch loaves

Preheat oven to 350 degrees.
2 cups chopped dates
Pour over them:
2 cups boiling water
In a separate bowl, beat until light:
2 eggs
Add slowly, beating constantly:
3/4 cup brown sugar or 1/2 cup molasses (I used brown sugar)
When these ingredients are creamy, add:
1 cup whole-grain flour (I used whole wheat… is there much of a difference?)
2 tsp double-acting baking powder
1 tsp baking soda
Add half the date mixture and:
1 cup whole-grain flour (or whole wheat)
2 cups bran
1 tsp vanilla
Add the remaining date mixture and:
1 cup or less chopped nutmeats (I used chopped pecans and came to find this was close enough)
Place the dough in lightly greased loaf pans. Bake for about 1 hour.

Recipe Summary

  • Vegetable oil spray
  • 1/2 cup pecan halves
  • 1/2 cup all-purpose flour
  • 1 1/2 tablespoons light brown sugar
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 3 tablespoons unsalted butter, melted
  • 3/4 cup whole milk
  • 3/4 cup finely chopped pitted dates (4 ounces)
  • 2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup canola oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup confectioners' sugar
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon milk
  • 1/2 teaspoon pure vanilla extract

Preheat the oven to 375°. Lightly coat three 6-by-3-inch mini loaf pans with vegetable oil spray. Spread the pecans on a baking sheet and toast until lightly browned, about 8 minutes. Let cool, then break into large pieces. In a medium bowl, mix the flour with the light brown and granulated sugars, baking powder and salt. Stir in the butter. Add the pecans and squeeze the streusel mixture into large clumps.

In a small saucepan, bring the milk to a simmer with the dates let cool slightly. In a medium bowl, whisk the flour, baking powder and salt. In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and oil until blended. Beat in the milk, dates and vanilla until combined. Add the dry ingredients all at once and beat at low speed just until the batter is smooth. Spread the batter in the pans and sprinkle with the streusel. Bake for 45 minutes, or until risen and golden, and a toothpick inserted into the center comes out with a few moist crumbs attached. Let cool for 20 minutes, then turn the loaves out onto a rack.

In a small bowl, stir the confectioners' sugar, butter, milk and vanilla until smooth. Drizzle the glaze over the warm loaves and cool completely before slicing.