Make a loaf of this nutty bread with a hint of citrus this weekend and enjoy it for breakfast all week.
Beyond The Peel
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 day after.
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.
Date Pecan Bread
10 dates, pitted and sliced
1-1/2 cups water
2-1/2 cups sprouted spelt flour
1 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon salt
3 tablespoon butter, melted
1/2 cup honey or sweetener of choice
1 egg, beaten
2 teaspoon vanilla
1 teaspoon 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.