Rating: 4.5 stars 4.5
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
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  • 2 star values: 0
  • 1 star values: 0

Date, almond, and yogurt bread.

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Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
8
Yield:
1 6-inch cake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 6-inch baking pan.

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  • Spread almonds on a baking sheet.

  • Toast almonds in the preheated oven until they turn golden brown and become fragrant, about 5 minutes.

  • 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.

  • Pour batter into the prepared pan. Top with remaining 1/4 cup toasted almonds.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

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

470 calories; protein 8.4g; carbohydrates 68.9g; fat 19.2g; cholesterol 80mg; sodium 414.7mg. Full Nutrition
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