Holiday Date-Pecan Bread (Cake) with cream cheese spread

[Karen Kraft]

KAREN KRAFT’S
DATE-PECAN BREAD (CAKE)​

​

© 2009 Karen Kraft Kitchens
Regular and Wheat/Gluten-Free* Versions​

5 cups flour (brown rice flour or almond flour or 50% each for Gluten-Free)*
3 teaspoons baking soda*
3 teaspoons salt*
3 beaten eggs*
2 cups chopped (and pitted) dates or “Hadley’s date nuggets”
1 cup cherry-flavored dried cranberries (one 8 oz. package)
3 cups coarsely chopped pecan meats
3 cups very hot water
4 Tablespoons melted butter
3 cups brown sugar (loosely packed)
2 Tablespoons real vanilla extract

*Adjusted for Gluten Free.

For regular version, use 5 Cups All-Purpose Flour [I use King Arthur’s Organic Flour], 4 teaspoons baking soda, 4 teaspoons salt, and 4 beaten eggs.
-------
Pre-heat oven to 325 degrees. Generously grease TWO (cheap foil) loaf pans - 5 pound size: 11 3/4 x 5 5/8 x 3 3/16 (See below for three-pan variation).**

Mix the dates, butter, and berries into the HOT water and let stand for ten minutes. With two forks, dry-blend the flour, sugar, pecan meats, baking soda and salt. Beat the eggs and put the vanilla into the beaten egg mixture; then beat in the warm (not hot) melted butter. Mix all of the above together just until moistened; do NOT over-mix – just mix long enough that there are no little pockets of dry flour. If you over-mix, the end product will be less fluffy and may not rise properly, since mixing increases the gluten.

Put half of the mixture into each of the well-greased (Crisco or butter) loaf pans and bake until a toothpick inserted into the middle of the loaf comes out clean – about an hour or so. Let cool an hour before removing the loaves from the (reusable) foil loaf pans. Thick slices are good with cream cheese spread.*** After a day or two, drier slices can be toasted as well.

Yield: Two Five-Pound Loaves.

**Alternate bake pan calculations:
Place mixture into three (3) well-greased (Crisco is nice) DuPont™ Teflon® - lined 9X5X3 baking pans. Bake at 350 degrees for about 55 minutes. Use clean toothpick test (above) to check for readiness.

***http://www.brandsoftheworld.com/brands/0014/3673/brand.gif
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) regular salted butter, softened
2 tsp. vanilla
2 cups plus one Tablespoon powdered sugar
Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add sugar gradually, beating until light and fluffy after each addition.

 

[Karen Kraft]

It's very yummy....

.... and can be nicely wrapped and given as a holiday gift as well.

 

[koalabear]

No if had been Christmas Date-Pecan, I don't do Lib food.

 

[Karen Kraft]

No if had been Christmas Date-Pecan, I don't do Lib food.

It's good for slaughter all the indians day too. *




* Cultural note:
When my great aunt was living in a western state, she volunteered to be a teacher's-aid at an elementary school (public school). The teacher, Carmen Mendoza, refused to allow the students to make paper cut outs of turkeys and pilgrims and such, as the kids in the other classes were doing for Thanksgiving Day celebration. No, La Raza Carmen announced to her kids, "Thanksgiving Day is the day when white americans celebrate taking away all of the Indian's lands; would you like to have everything YOU own taken away by strangers?"

 

[BucketHeadBoy]

A little bird told me ur a guy acting like a bitch? True?

 

[Karen Kraft]

A little bird told me ur a guy acting like a bitch? True?

No, it's not true.

But since you are obliviously an alt, you go on Iggy right now.

Bye.

 

[satindesire]

Mmm...I love pecan. That bread cake looks SOOOO GOOD!

The words "pecan meats" makes me laugh.

 

[Powertone]

No, it's not true.

But since you are obliviously an alt, you go on Iggy right now.

Bye.

game set & match to miss kraft

 

[Karen Kraft]

Mmm...I love pecan. That bread cake looks SOOOO GOOD!

The words "pecan meats" makes me laugh.

Almost like pagan meat, but ummm... not really.

LOL

 

[Karen Kraft]

game set & match to miss kraft

Thank you.

* bows *

 

[satindesire]

Almost like pagan meat, but ummm... not really.

LOL

That pagan stuff is too crunchy granola for me. XD

 

[Karen Kraft]

That pagan stuff is too crunchy granola for me. XD

Hahaha.

This is true.

 

[Javagirl2008]

KAREN KRAFT’S
DATE-PECAN BREAD (CAKE)​

​

© 2009 Karen Kraft Kitchens
Regular and Wheat/Gluten-Free* Versions​

5 cups flour (brown rice flour or almond flour or 50% each for Gluten-Free)*
3 teaspoons baking soda*
3 teaspoons salt*
3 beaten eggs*
2 cups chopped (and pitted) dates or “Hadley’s date nuggets”
1 cup cherry-flavored dried cranberries (one 8 oz. package)
3 cups coarsely chopped pecan meats
3 cups very hot water
4 Tablespoons melted butter
3 cups brown sugar (loosely packed)
2 Tablespoons real vanilla extract

*Adjusted for Gluten Free.

For regular version, use 5 Cups All-Purpose Flour [I use King Arthur’s Organic Flour], 4 teaspoons baking soda, 4 teaspoons salt, and 4 beaten eggs.
-------
Pre-heat oven to 325 degrees. Generously grease TWO (cheap foil) loaf pans - 5 pound size: 11 3/4 x 5 5/8 x 3 3/16 (See below for three-pan variation).**

Mix the dates, butter, and berries into the HOT water and let stand for ten minutes. With two forks, dry-blend the flour, sugar, pecan meats, baking soda and salt. Beat the eggs and put the vanilla into the beaten egg mixture; then beat in the warm (not hot) melted butter. Mix all of the above together just until moistened; do NOT over-mix – just mix long enough that there are no little pockets of dry flour. If you over-mix, the end product will be less fluffy and may not rise properly, since mixing increases the gluten.

Put half of the mixture into each of the well-greased (Crisco or butter) loaf pans and bake until a toothpick inserted into the middle of the loaf comes out clean – about an hour or so. Let cool an hour before removing the loaves from the (reusable) foil loaf pans. Thick slices are good with cream cheese spread.*** After a day or two, drier slices can be toasted as well.

Yield: Two Five-Pound Loaves.

**Alternate bake pan calculations:
Place mixture into three (3) well-greased (Crisco is nice) DuPont™ Teflon® - lined 9X5X3 baking pans. Bake at 350 degrees for about 55 minutes. Use clean toothpick test (above) to check for readiness.

***http://www.brandsoftheworld.com/brands/0014/3673/brand.gif
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) regular salted butter, softened
2 tsp. vanilla
2 cups plus one Tablespoon powdered sugar
Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add sugar gradually, beating until light and fluffy after each addition.

http://content.imagesocket.com/images/KarenKraftDatePecanCake3Loaves840.jpg

Sounds good. Although Ive seen the date nuggets before and they look gross. The bread looks good tho!

 

[Karen Kraft]

Sounds good. Although Ive seen the date nuggets before and they look gross. The bread looks good tho!

I actually guy the date nuggets in bulk from someplace called BulkFoods.com for a tiny fraction of the price of the little packages in the stores. Then I keep everything in the deep freezer.

 

[koalabear]

Dates...aaarrrrrrggggggggggggghhhhh....try this

Cheery Cranberry Chocolate Chip Bread
Ingredients:

* 1 cup Semi-Sweet Chocolate Chips
* 1 cup fresh or frozen cranberries, coarsely chopped
* 1/2 cup pecan pieces
* 2 teaspoons freshly grated orange peel
* 2 cups all-purpose flour
* 1 cup sugar
* 1-1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 tablespoons shortening
* 3/4 cup orange juice
* 1 egg, slightly beaten
* COCOA DRIZZLE GLAZE(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour three 5-3/4x3-1/4x2-inch miniature loaf pans.

2. Stir together chocolate chips, cranberries, pecans and orange peel in small bowl; set aside.

3. Stir together flour, sugar, baking powder, baking soda and salt in large bowl; with pastry blender, cut in shortening until mixture resembles coarse crumbs. Stir in orange juice, egg and reserved chocolate chip mixture just until moistened; divide evenly among prepared pans.

4. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pans to wire rack. Cool completely. Drizzle COCOA DRIZZLE GLAZE over top. 3 loaves.


COCOA DRIZZLE GLAZE

1 tablespoon butter
1 tablespoon Cocoa
Cocoa
1 tablespoon water
1/2 cup powdered sugar
1/2 teaspoon vanilla extract

1. Microwave butter in small microwave-safe bowl at HIGH (100%) 20 to 30 seconds until melted. Stir in cocoa and water. Microwave at HIGH 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred. Do not boil.

2. Gradually add powdered sugar and vanilla, beating with whisk until smooth. If necessary, add additional water, a few drops at a time, until of desired consistency. About 1/4 cup glaze.

 

[Karen Kraft]

Cheery Cranberry Chocolate Chip Bread
Ingredients:

* 1 cup Semi-Sweet Chocolate Chips
* 1 cup fresh or frozen cranberries, coarsely chopped
* 1/2 cup pecan pieces
* 2 teaspoons freshly grated orange peel
* 2 cups all-purpose flour
* 1 cup sugar
* 1-1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 tablespoons shortening
* 3/4 cup orange juice
* 1 egg, slightly beaten
* COCOA DRIZZLE GLAZE(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour three 5-3/4x3-1/4x2-inch miniature loaf pans.

2. Stir together chocolate chips, cranberries, pecans and orange peel in small bowl; set aside.

3. Stir together flour, sugar, baking powder, baking soda and salt in large bowl; with pastry blender, cut in shortening until mixture resembles coarse crumbs. Stir in orange juice, egg and reserved chocolate chip mixture just until moistened; divide evenly among prepared pans.

4. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pans to wire rack. Cool completely. Drizzle COCOA DRIZZLE GLAZE over top. 3 loaves.


COCOA DRIZZLE GLAZE

1 tablespoon butter
1 tablespoon Cocoa
Cocoa
1 tablespoon water
1/2 cup powdered sugar
1/2 teaspoon vanilla extract

1. Microwave butter in small microwave-safe bowl at HIGH (100%) 20 to 30 seconds until melted. Stir in cocoa and water. Microwave at HIGH 15 to 30 seconds or just until mixture is hot, slightly thickened and smooth when stirred. Do not boil.

2. Gradually add powdered sugar and vanilla, beating with whisk until smooth. If necessary, add additional water, a few drops at a time, until of desired consistency. About 1/4 cup glaze.

Sounds yummy, Sweetie.

 

[_stryder_]

I made it last year from your recipe, yummy! One morning I spead a nice layer of cream cheese on a warmed slice and got a real surprise when I ate it. It wasn't cream cheese, it was the left over crisco. Not a recommended topping.

 

[koalabear]

and another......

Sounds yummy, Sweetie.

Fruit Cake Bread~~~~~much better then the fruitcake xmas bricks
Ingredients:

* 1/2 cup (1 stick) butter or margarine, softened
* 1 cup sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup mashed ripe banana(about 3 medium)
* 1/2 cup chopped maraschino cherries, well drained
* 1 can (11 oz.) mandarin orange segments, well drained
* 1/2 cup chopped dates OR Calimyrna figs
* 1 cup Semi-Sweet Chocolate Chips
* COCOA GLAZE(recipe follows)

Directions:
1. Heat oven to 350°F. Grease two 8x4x4-inch loaf baking pans.

2. Beat butter and sugar in large bowl until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, baking soda and salt; add alternately with mashed banana to butter mixture, blending well. Stir in cherries, orange segments, figs and chocolate chips. Divide batter evenly between prepared pans.

3. Bake 40 to 50 minutes or until golden brown. Cool; remove from pans. Drizzle tops of loaves with COCOA GLAZE. Store tightly wrapped. 2 loaves.

COCOA GLAZE
2 tablespoons butter
2 tablespoons light corn syrup
3 tablespoons water
3 tablespoons Dutch Processed Cocoa
2 teaspoons vanilla extract
1-1/2 cups powdered sugar

Melt butter in small saucepan over low heat; stir in corn syrup. Stir in water and cocoa; cook, stirring constantly, until mixture is smooth and slightly thickened. Remove from heat; stir in vanilla. Gradually stir in powdered sugar, beating to desired consistency.

 

[satindesire]

I made it last year from your recipe, yummy! One morning I spead a nice layer of cream cheese on a warmed slice and got a real surprise when I ate it. It wasn't cream cheese, it was the left over crisco. Not a recommended topping.

*slaps hand over mouth in horrified expression!*

 

[Karen Kraft]

I made it last year from your recipe, yummy! One morning I spead a nice layer of cream cheese on a warmed slice and got a real surprise when I ate it. It wasn't cream cheese, it was the left over crisco. Not a recommended topping.

That I haven't done. Why? Because I keep the sticks of Crisco in the freezer compartment. Otherwise, I'm sure I would have done the same, eventually.

 

[_stryder_]

That I haven't done. Why? Because I keep the sticks of Crisco in the freezer compartment. Otherwise, I'm sure I would have done the same, eventually.

I should never prepare food in the morning before I've had coffee.

 

[Karen Kraft]

I should never prepare food in the morning before I've had coffee.

You should do what I do: Have the cook prepare the coffee, biscuits and preserves so the maid can bring them up to your bedroom, along with the Times, to enjoy in bed. A slow start often is the best start.

 

[_stryder_]

You should do what I do: Have the cook prepare the coffee, biscuits and preserves so the maid can bring them up to your bedroom, along with the Times, to enjoy in bed. A slow start often is the best start.

uh...I am the cook and I guess the butler too...

 

[Karen Kraft]

uh...I am the cook and I guess the butler too...

Well then, for fuck's sake, get the chauffeur off his lazy ass and get him help out!

 

[Karen Kraft]

Make an extra loaf.

They freeze very well.