In yesterday’s
post I mentioned a Tea
Bread that went perfectly with the Tea Ladies’ Chicken Salad. A number of people emailed me asking for the
recipe, so here it is. It is a dense, flavorful, delicious bread that pairs
well with pretty much everything, from cinnamon and brown sugar-infused cream
cheese for breakfast, to chicken salad at lunch, to your favorite salad at
dinner, or alongside a sumptuous bowl of Cream of Asparagus Soup at dinner. It
makes a great treat for “Elevenses” with a hot cup of tea, or a satisfying
afternoon snack with a cool glass of iced tea or cold brew. However you choose
to serve it, people will love it and ask for more.
Date Nut Tea Bread
3/4 cup sugar
1/2 cup Crisco
1 cup mashed banana
(about 3)
1 tablespoon freshly squeezed lemon
juice
1/2 teaspoon vanilla
bean paste
1-3/4 cups
all-purpose flour
1 teaspoon baking
soda
1/2 teaspoon salt
1 cup chopped pitted
dates
1 cup chopped walnuts
1 Tablespoon Pure
Maple Sugar
Preheat oven to 350°F.
Grease and sugar a 9” x 5”"x3” loaf pan.
Cream sugar and
shortening thoroughly; add bananas, lemon juice, and vanilla bean paste and mix
well. In a separate bowl, combine flour, soda, and salt, and stir to
blend. Add blended dry ingredients, dates, and nuts to creamed mixture,
stirring just until flour is moistened. Spread batter into prepared loaf
pan and sprinkle with maple sugar. Bake 60 minutes, or until loaf tests
done.
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