For the last alphabet Z, i chose to cook from Zimbabwe. While looking for what to cook, i came across this Breakfast bread which is inspired from the British Date & Nut loaf. This traditional bread is served for breakfast in Zimbabwe.
With this bread we are coming to the end of Around the world in 30 days, A-Z cooking. It was interesting and at the same time adventurous. At least for me it was, since i started cooking very late and it was like every day cooking for me for this theme. That is the main reason, i chose to make breads from every country i visit, so atleast i covered the breakfast or snack for the day.
Nevertheless, it was fun cooking different varieties of bread and taste a different cuisine everyday.
Coming to this quick bread, i made two small loaves, instead of one big. The day i made this, i had guests for Navrathri also. So, i served them one loaf and retained the other for the click. One loaf got vanished in just few minutes, it is soft and fluffy and doesn’t feel heavy. The other loaf, which got saved for the photo shoot next day, got devoured by my lil monsters and their daddo, the big monster! I have got requests to make them again.
Ingredients
2 Cups All purpose flour
1 tsp baking soda
100gms Dates, chopped
1 Cup Boiling water (250ml)
1/2 Cup Sugar
5 tbsp butter
1 tbsp flaxseed meal dissolved in 1/4 cup of hot water
1/2 tsp salt
1/2 cup chopped nuts(i used cashew nuts & pistachios)
1 tsp vanilla extract
Method
- Pit and chop the dates into manageable pieces and take it in a heat proof bowl, add baking soda to the dates and pour boiling water and let it cool.
- Sift the flour and salt together and keep aside. Mix Flaxseed meal to hot water and keep aside.
- Now cream together and sugar and butter. To this add flaxseed meal water mixture and whisk well to combine.
- Now add half the flour mix to this and mix well. Next add dates mixture and remaining flour and combine well.
- To this batter, add vanilla extract and chopped nuts and fold well to combine. Grease a baking pan with butter or line it with parchment. I used 2 small loaf pans to bake the bread.
- Preheat the oven to 180C and bake the bread for 50 minutes or until a tooth pick inserted in the center of the bread comes out clean.
- Let it cool completely on a wire-rack. Slice them and serve it along a hot of Coffee/Tea/Milk.
Sending this to Come, join us for breakfast, happening @ +srivalli jetti‘s space.
wow priya… that bread looks really awesome… I totally agree to you on baking breads, even I do that so that I don't have the tension of cooking for breakfast.. .bookmarking this to try…
Wow the cake looks so inviting Priya..will surely want to try that..Its amazing how well you managed all the countries even though you didn't have anything prepared ahead..Kudos on a wonderful job done.
The cake looks great with the embedded nuts. A very nice recipe to end the world tour. I have enjoyed reading all the different breads you posted over the last month.
You did a wonderful job with your bread theme. Even this date and nut bread looks amazing.
I saw this in FB and was totally tempted to stop my work and head over here!! But priorities….Anyway love the cake/bread.
Bread looks simply awesome and those nuts brings a fabulous looks to this beautiful bread, love to grab a slice now.
That bread looks perfect to snack on any time of the day. Healthy & delicious.
Loved all your posts Priya, especially all your awesome bakes. Kudos to your efforts.
wonderful bread and what a series of breads for this marathon Priya..now I know where to look for breads….you done an a,mazing job..kudos!
I will make this bread soon. It looks so inviting with that specs of pistachio.
Enjoyed your bread series, Priya. It must have involved lots of research and patience. 🙂
Superb Priya! the color of the pista on the bread looks so good! Loved doing this marathon with you Priya and enjoyed all your breads and bookmarked a lot of them too 🙂
Lovely bread. It's tempting me to give it a try.
omg such an fantastic bread looks fabulous and don to perfection 🙂 enjoyed all your bread post thoroughly 🙂
looks so soft and moist
Cake looks so tempting , wonderful clicks and amazing recipe to end the series..
Priyaaaaaaaaaaaaaaaaaa! what a delicious and yummy looking cake. Your breads were awesome and I know where I am going end up first when I ma researching for baking marathon.
I love your recipe and 'm definitely gonna make it. But I don't have flaxseed meal,could you suggest a substitute?
Hi Zahra, thanks for visiting. If u use egg you can use 1 egg for 1 tbsp flaxmeal. If you need a vegetarian substitute, 1/4 cup of yogurt /1/4 cup milk or 1 tbsp vinegar will also do. Hope this helps. Do let me know how it turned out.
I used egg instead of flaxseed meal and it turned out good enough to make it again
Thank you 🙂