Date-Pecan Bread with Greek Yogurt
November 29, 2011
This Date-Pecan Bread with Greek yogurt is my newest favorite healthy, quick bread recipe. I used whole wheat and all-purpose flour, flaxseed and nonfat Greek yogurt to create a flavorful, moist bread. My kids were skeptical at first, but shortly after they tried it, they were gladly helping themselves to seconds. Perfect for breakfast, dessert, an afternoon snack or holiday gift, this recipe is a cinch to prepare (no mixer needed). I bought my dates at Costco, but you can find them at any local grocery store. Dates are filled with so may health benefits. They’re full of fiber, Vitamin B, Vitamin, A, Vitamin C, Iron and potassium. They are an excellence source of energy and work wonders for the digestive system.
Date-Pecan Bread with Greek Yogurt
11/2 cups boiling water
1 cup chopped pitted dates
1 large egg
3 tablespoons nonfat Greek yogurt
2 tablespoons canola oil
1 teaspoon vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
2 tablespoons flaxseed
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup chopped pecans or walnuts
3/4 cup light brown sugar
2. Pour boiling water over dates and let stand 5 minutes or until softened. In a separate small bowl, whisk together egg, yogurt, oil and vanilla. In another large bowl, combine flours, flaxseed, baking soda, salt, pecans and brown sugar. Add dates (with water) and egg mixture and stir until combined.
3. Pour batter in prepared pan. Bake in preheated oven 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes.
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