Diabetic Dish of the Week - Date-Nut Bread

For this week's Diabetic Dish of the Week, Date-Nut Bread. I've made a version of this and they freeze and reheat perfectly!


Date-Nut Bread

Ingredients

 1 1/2 cups boiling water
 1 8 - ounce package pitted whole dates, snipped
 1 cup all-purpose flour
 1 cup whole wheat flour
 1 teaspoon baking soda
 1 teaspoon baking powder
 1/2 teaspoon salt
 1 egg or 1/4 cup Egg Beater's
 1 teaspoon vanilla
 1/2 cup sliced almonds, toasted and coarsely chopped


Directions

1 - In a medium bowl pour the boiling water over dates. Let stand about 20 minutes or until dates are softened and mixture has cooled slightly.
 2 - Preheat oven to 350 degrees F. Lightly grease bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. In a small bowl, beat the egg and vanilla with a fork; stir into the cooled date mixture. Add date mixture and almonds to flour mixture; stir until well mixed (mixture will be thick).
3 - Spoon batter evenly into prepared pan. Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap cooled loaf in plastic wrap and store overnight before slicing.
Makes 1 loaf (16 slices).

Nutrition Facts Per Serving:

Servings Per Recipe: 16
PER SERVING: 119 cal., 3 g total fat 13 mg chol., 182 mg sodium, 22 g carb, 3 g fiber, 3 g pro.