Date Quick Bread with Pecan Streusel
From tinymango 17 years agoIngredients
- STREUSEL TOPPING shopping list
- vegetable oil spray shopping list
- 1/2 cup pecan halves shopping list
- 1/2 cup all-purpose flour shopping list
- 1 1/2 tablespoons light brown sugar shopping list
- 1 tablespoon granulated sugar shopping list
- 1/2 teaspoon baking powder shopping list
- Pinch of salt shopping list
- 3 tablespoons unsalted butter, melted shopping list
- bread shopping list
- 3/4 cup whole milk shopping list
- 3/4 cup finely chopped pitted dates (4 ounces) shopping list
- 2 cups all-purpose flour shopping list
- 2 1/4 teaspoons baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1 cup sugar shopping list
- 2 large eggs shopping list
- 1/2 cup canola oil shopping list
- 1 teaspoon pure vanilla extract shopping list
- glaze shopping list
- 1/2 cup confectioners' sugar shopping list
- 2 tablespoons unsalted butter, softened shopping list
- 1 tablespoon milk shopping list
- 1/2 teaspoon pure vanilla extract shopping list
How to make it
- MAKE THE STREUSEL TOPPING: Preheat the oven to 375°. Lightly coat three 6-by-3-inch mini loaf pans with vegetable oil spray. Spread the pecans on a baking sheet and toast until lightly browned, about 8 minutes. Let cool, then break into large pieces. In a medium bowl, mix the flour with the light brown and granulated sugars, baking powder and salt. Stir in the butter. Add the pecans and squeeze the streusel mixture into large clumps.
- MAKE THE BREAD: In a small saucepan, bring the milk to a simmer with the dates; let cool slightly. In a medium bowl, whisk the flour, baking powder and salt. In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and oil until blended. Beat in the milk, dates and vanilla until combined. Add the dry ingredients all at once and beat at low speed just until the batter is smooth. Spread the batter in the pans and sprinkle with the streusel. Bake for 45 minutes, or until risen and golden, and a toothpick inserted into the center comes out with a few moist crumbs attached. Let cool for 20 minutes, then turn the loaves out onto a rack.
- MEANWHILE, MAKE THE GLAZE: In a small bowl, stir the confectioners' sugar, butter, milk and vanilla until smooth. Drizzle the glaze over the warm loaves and cool completely before slicing.
People Who Like This Dish 3
- notyourmomma South St. Petersburg, FL
- tinymango Reedville, VA
- psy333che Long Branch, NJ
- misspattiecakes Tyler, TX
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