We sure have a lot of people to buy gifts for this Christmas: Mom, Dad, kids, in-laws, nieces and nephews, friends, teachers…
But we don’t want to spend too much time at the mall at this time of year and we certainly don’t want to drain our savings either. So this year, we’re staying home and making something with a special, homemade touch.
We’re baking Date and Nut Loaf in the slow cooker.
We love the nutty flavor of the bread and the crunchy texture of the nuts in each bite. The bread is heavy and dense and just perfect with a warm drink like Autumn Tea.
To make one loaf of Date and Nut Loaf, we cut the recipe in half. We found it fit better in the bread pan that we like to use as our baking insert. Also, we used sugar plus sugar substitute in the loaf. We thought the bread was perfectly sweet, not too much and not too little.
Now all we need to do is make a few more loaves, wrap them up in saran wrap, and add decorative bows.
Date and Nut Loaf
Fix-It and Forget-It Diabetic Cookbook, pg. 251
Makes 20 servings
Ideal slow cooker size: 6-quart
1½ cups boiling water
1½ cups chopped dates
¾ cup sugar
sugar substitute to equal ¼ cup
2 tsp. baking soda
½ tsp. salt
1 tsp. vanilla
1 Tbsp. melted, light, soft tub margarine
2½ cups flour
1 cup walnuts, chopped
enough hot water to cover up to half of the height of the coffee can or baking insert
1. Pour 1½ cups boiling water over dates. Let stand 5-10 minutes.
2. Stir in sugar, sugar substitute, egg, baking soda, salt, vanilla, and margarine.
3. In separate bowl, combine flour and nuts. Stir into date mixture.
4. Pour into 2 greased 11½ -oz. coffee cans or one 8-cup baking insert. If using coffee cans, cover with foil and tie. If using baking insert, cover with its lid. Place cans or insert on rack in slow cooker. (If you don’t have a rack, use rubber jar rings instead.) *
5. Pour hot water around cans, up to half their height. (We found that because of the oval shape of our slow cooker, it was easier to pour the boiling water into the slow cooker first, and then place the baking insert into our slow cooker.)
6. Cover slow cooker tightly. Cook on High 3½-4 hours.
7. Remove cans or insert from cooker. Let bread stand in coffee cans or baking insert for 10 minutes. Turn out onto cooling rack. Slice. Spread with butter, cream cheese, or peanut butter, if you wish.
Exchange List Values:
Carbohydrate 2.0, Fat 0.5
Basic Nutritional Values: Calories 168 (Calories from Fat 41), Total Fat 5 gm (Saturated Fat 0.5 gm, Polyunsat Fat 3.0 gm, Monounsat Fat 0.8 gm, Cholesterol 11 mg), Sodium 193 mg, Total Carbohydrate 30 gm, Dietary Fiber 2 gm, Sugars 17 gm, Protein 3 gm
*We like to use this USA Pan when we need to use a baking insert because it fits perfectly in one of our slow cookers. You can also use a 3-lb. coffee can like we did when making this Lemon Bread, if you don’t have another suitable pan.
Also, because the USA Pan sits on the edge of our slow cooker without touching the bottom, we did not use a rack or rubber jar rings.