Baking Sucess: Date Nut Bread

Mmm . . . my family’s traditional holiday bread, in a gluten free, cane sugar free version. It’s just as yummy as the original.

Date Nut Bread

1 and 1/2 cups dates (pieces rolled in oat flour)
2 and 1/4 cups boiling water
1 TBS soda
Cover dates and soda with boiling water; set 30 minutes.

1 and 1/2 cups tapioca flour
1 and 1/2 cups brown rice flour
1 and 1/2 cups sorgum flour
1 TBS xanthan gum
Whisk flours and xanthan together with a wire whisk.

3/4 cup honey
1/4 cup maple syrup
1/4 cup xylitol (if you don’t have xylitol, you can substitute another 1/4 cup maple syrup)
3 TBS butter
2 pastured eggs
1 tsp vanilla extract
1 tsp fine sea salt
Cream sweeteners, butter, eggs, vanilla and salt. Add part of date mixture, then alternate between flour and date mixture until it is all incorporated.

Then add:
1 cup chopped walnuts, preferably soaked and dried

Pour into well greased loaf pans. Bake at 300 degrees. For smaller pans (mini) bake about 1 hour, and larger (normal loaf size) pans about 1 hour 20 minutes. After removing pans from oven, allow to set about 5 minutes before turning onto a baking rack to cool. When cool, wrap in food wrap, and store in the refrigerator for up to 3 weeks. It is delicious served with either cream cheese or butter.

This batch was my remake. Want to read about my first batch, and see what happens if you bake the larger pans for only an hour? See Baking Failure: Holiday Bread. It’s not pretty. 🙂

Baking Fail: Holiday Bread

It’s so disappointing; after all the work of sourcing the best ingredients, converting a family recipe to gluten and sugar free, measuring, stirring, the anticipation while it bakes . . . and it fails.

Actually, I failed. Failed to fully read the instructions, the little added-on-note at the bottom of the card which said bake large pans longer.

Here is my Date Nut Bread:

I thought it was baked all the way through when I took it out, but realized my error when it began to fall in the middle.

And let me tell you, once you’re at this point, you can’t go back. I tried putting the loaves back in the oven, and when that wasn’t baking the gooey top, I tried broiling them. Nope; darker tops but still gooey on the inside.

At this point, we are eating the sides, bottoms, and ends of the loaves. It’s delicious, but not pretty. To have bread worthy of taking to the family Thanksgiving weekend, I’ll try again. And this time I’ll follow the instructions.

Do you have a memorable baking or cooking fail?