A quick breakfast bread is a staple in most any recipe collection and household. We all grew up with a variation of a banana bread or a zucchini bread recipe that we’re fond of, and either graces our breakfast table a few times a year or at least when folks come for a visit or drop by for brunch. The best part about these breads is that they can easily be made ahead of time and be enjoyed for days. It’s like the perfect leftover and, like coffee cake, it often tastes better the date after.
I decided to pull this one out of the recipe box for my sister-in-law and her husband’s arrival from San Diego today. We’re so excited to have them, as this is their first trip to Canada to visit us!
There first night with us also happened to be their wedding anniversary, so I wanted to make it special. Dinner consisted of some local fresh caught Halibut, Strawberry Avocado Salsa, some sauteed kale and cremini mushrooms and some herbed oven roasted baby potatoes.
They say the way to anyone’s heart is through their stomach, so my thought is if I feed them very well, maybe they’ll come back more often. What do you think?
With that in mind, this date and pecan bread should do the trick nicely. Along side this bread, some lovely farm fresh eggs should set the tone for happy adventuring around our little island community. I think they’re hoping to do a little kite boarding tomorrow, weather depending of course.
I should mention the reason I use sprouted spelt flour is because a grain that is sprouted before being ground into flour has a higher nutritional composition but is also easier to digest. That being said, any flour will work just fine. I also prefer to use natural forms of sweeteners but if you are still transitioning to whole foods, feel free to use what you have. It may change the cooking times as honey does caramelize much faster than sugar.
So to set the day off right…
Date Pecan Bread
- 10 dates, pitted and sliced
- 1 1/2 cups water
- 2 1/2 cups sprouted spelt flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 3 Tbsp butter, melted
- 1/2 cup honey or sweetener of choice
- 1 egg, beaten
- 2 tsp vanilla
- 1 tsp orange rind
- 1 cup chopped pecans
In a small sauce pan, place the pitted sliced dates and the water on to boil. Cover and reduce heat to simmer for 10 minutes.
Preheat the oven to 350 F. Grease a loaf pan or line with parchment paper. Mix the flour, baking soda, baking powder and salt together.
Remove the dates from the heat and allow to cool slightly so that the egg does not cook when added to the mixture. Add the butter, honey, beaten egg and vanilla to the date mixture and stir to combine. Add the wet ingredients to the dry ingredients and stir to combine. Add the chopped pecans to the batter. Pour the batter into the loaf pan and bake for 55-60 minutes. When a tooth pick is inserted into the center and comes out clean it is done.
Allow the loaf to cool for 10 minutes before inverting the pan and removing the loaf. The loaf should sit for 15 minutes before serving. Keep in an airtight container or bag, and store in the fridge.