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Date, Almond, and Yogurt Bread

Rated as 4 out of 5 Stars

"Date, almond, and yogurt bread."
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Ingredients

1 h 10 m servings 470 cals
Original recipe yields 8 servings (1 6-inch cake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 6-inch baking pan.
  2. Spread almonds on a baking sheet.
  3. Toast almonds in the preheated oven until they turn golden brown and become fragrant, about 5 minutes.
  4. Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in yogurt and eggs. Mix in flour, baking soda, nutmeg, and salt. Fold 1/2 cup toasted almonds and dates into the batter.
  5. Pour batter into the prepared pan. Top with remaining 1/4 cup toasted almonds.
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

Footnotes

  • Cook's Notes:
  • For a richer bread, substitute sour cream for the yogurt.
  • This can also be baked in a 8x4-inch loaf pan.

Nutrition Facts


Per Serving: 470 calories; 19.2 g fat; 68.9 g carbohydrates; 8.4 g protein; 80 mg cholesterol; 415 mg sodium. Full nutrition

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Reviews

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This was pretty good. I didn't have plain yogurt on hand, so I used a container of greek vanilla yogurt + sour cream to make the 3/4 cup needed for the recipe. The bread was a little on the swee...