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Honey, Date and Macadamia Nut Loaf

Honey, Date and Macadamia Nut Loaf

Honey, Date and Macadamia Nut Loaf

This easy quick bread is loaded with nutritious nuts and naturally sweet dates.

Perfect for breakfast, dessert or an afternoon snack, this quick bread is loaded with nutritious nuts and naturally sweet dates. Honey and cinnamon round out the flavor profile, and serving it with whipped yogurt makes every bite doubly moist. I wouldn’t be surprised if this recipe becomes a regular part of your baking lineup.

Honey, Date and Macadamia Nut Loaf

Serves | 6 to 8 |

  • 1²⁄₃ cup flour
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • 1 cup honey
  • 2 eggs, room temperature
  • ½ cup (1 stick) butter, softened
  • 2 Tbsp sour cream
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 5 oz dates, pitted and chopped
  • 1 cup macadamia nuts, toasted and chopped
  • whipped yogurt, to serve (optional)

| Preparation | Preheat oven to 350°F. Spray a 9-by-5-inch loaf pan with nonstick cooking oil spray. Sift flour, baking soda, cinnamon and salt into a bowl. In a separate bowl, add honey and eggs; using an electric mixer, beat on high speed until thickened, 5 to 10 minutes. Reduce speed and add butter; mix until incorporated, approximately 2 minutes. Add sour cream, extracts and dates; mix until well combined, approximately 1 minute. Fold in flour mixture and nuts. Add batter to prepared loaf pan; bake until golden brown or until a toothpick inserted into the center comes out clean, approximately 1 hour. Remove from oven and set on a wire rack to cool, 10 minutes. Turn loaf out of pan and allow to cool completely. Slice and serve with whipped yogurt, if desired.

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Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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