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Oat-Date Nut Bread (Regular Loaf)

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Submitted by mytquinn

Bread machine oat-date nut bread enriched with rolled oats, chopped dates, walnuts (or pecans) and a hint of cinnamon. A hearty, slightly sweet yeasted loaf for breakfast toast or alongside soup.

YIELD

12 servings

PREP

10 min

COOK

180 min

READY

190 min

This bread machine oat and date nut bread sits squarely between a savoury sandwich loaf and a sweet quick bread. It rises with yeast like a regular sandwich bread, but the rolled oats, chopped dates, chopped walnuts (or pecans), and a hint of cinnamon turn it into something far more interesting than a plain white loaf. It’s an honest morning toast bread, and it goes equally well alongside soup or topped with cream cheese for an afternoon snack.

The formula uses non-fat milk powder rather than fresh milk, which is the right choice for a bread machine: shelf-stable, doesn’t need to be warmed, and gives the crust a nicer brown.

Load the pan in the order your machine’s manual specifies. Most want liquid first, then dry ingredients with salt and sugar separated from the yeast, and the yeast last on top. The dates and nuts should be added with the dry ingredients unless your machine has a mix-in beep, in which case wait for that.

Pro Tips

  • Snip the dates with kitchen shears into small pieces. Whole or large date chunks form sticky pockets in the loaf that don’t bake out evenly.
  • Toast the walnuts or pecans in a dry pan before chopping them in. Toasting deepens the flavour and the bread tastes noticeably better.
  • If the crust comes out too dark, switch to the light crust setting next time. The honey from the dates and sugar caramelises hard on a regular setting.
  • Cool fully on a rack before slicing. Cutting a hot yeast loaf squashes the crumb and tears the slices.

Variations

  • Swap the dates for chopped dried apricots or figs for a different dried-fruit profile.
  • Add a quarter teaspoon of ground nutmeg or cardamom alongside the cinnamon for more depth.
  • Use whole wheat flour for half the bread flour for a heartier, nuttier loaf. Add 2 extra tablespoons of water to compensate.

Ingredients

¾ 177
CUP ML WATER
1 ½ 23
1 ½ 23
TABLESPOONS ML SUGAR
1 15
TABLESPOON ML BUTTER
softened
¾ 3.8
TEASPOON ML SALT
¾ 3.8
TEASPOON ML CINNAMON
ground
79
CUP ML ROLLED OAT
old-fashioned
79
CUP ML DATE
pitted, snipped
¼ 59
CUP ML WALNUTS
or pecans, chopped
2 473
CUPS ML BREAD FLOUR
1 ½ 7.5
TEASPOONS ML YEAST, ACTIVE DRY
rapid rise

Directions

Select loaf size recommended by the manufacturer of your machine.

Measure all ingredients into bread machine pan in the order that the bread machine manufacturer suggests.

Process on basic, rapid or delayed bake cycle.

(If crust is too dark, select light crust setting.)

Remove baked bread from pan and cool on wire rack.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 54g (1.9 oz)
Amount per Serving
Calories 441 20% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 476mg 20%
Total Carbohydrate 26g 26%
Dietary Fiber 5g 21%
Sugars g
Protein 28g
Vitamin A 2% Vitamin C 1%
Calcium 6% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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