This Cheddar Pecan Date Bread is a sleeper. Normally, I’m not a big fan of savory quick breads. But this one was quite a surprise and really quick.
The recipe to which I was referring used cheddar cheese, buttermilk, and bran but I had none. I also didn’t have the recipe. What I did have was cheddar, pecans and a bag of dates. Armed with those I knew I could use them to good advantage. This moist loaf with its cheesy overtones is the outcome.
Dates can be tricky to chop. I cut them up with a pair of scissors. It goes really fast and is so much easier than trying to cut them with a knife.
While you could use just all-purpose flour, the whole wheat flour, while not discernable, enhances the flavor of this Cheddar Pecan Date Bread even though it can’t be tasted. This is definitely a quick bread to make. Whisk together the dry ingredients. Blend together the wet ones and combine them. That’s it. Bake, cool and enjoy!
Cheddar Pecan Date Bread
1 3/4 cups all-purpose flour (250 grams or 8 3/4 ounces)
1/2 cup whole wheat flour (70 grams or 2 1/2 ounces)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar (50 grams or 1 3/4 ounces)
1 cup sour cream (225 grams or 8 ounce)
1/2 cup milk
1 large egg
1 cup shredded sharp cheddar cheese (114 grams or 4 ounces)
1 cup chopped dates (114 grams or 4 ounces)
1/2 cup chopped pecans (60 grams or 2 ounces)
Preheat the oven to 350°F. Line the bottom of a 9×5” loaf pan with parchment paper. Spray the entire pan with a non-stick baking spray. Set aside.
Whisk both flours, baking powder, baking soda, salt and sugar together. Set aside.
In the bowl of a mixer, combine the sour cream, milk, and the egg. 
Add the dry ingredients, mixing completely.
Blend in the cheese, dates, and pecans.
Pour it into the prepared pan and smooth it out. 
Bake for about 45 minutes or until a tester comes out clean.
The aroma of the Cheddar Pecan Date Bread is heavenly, but wait until the bread cools to eat it.
Store in a plastic bag where it will last several days.
If you like this bread, I’ll bet you’d like these:
Crumb Topped Orange Date Muffins
Bacon and Cheddar Cheese Popovers
Four in One Amazing Quick Breads
This Strawberry Salad with Basil Vinaigrette is one of my very favorites, especially this time of year when the strawberries are at their best. I thought this would be a great addition to all the bread we’ve been making. 
Holiday Food Gifts are always welcome and say you thought of someone in a very special way. My family is dispersed and I don’t always know what to give them…..but I know what food they like so, this year, they are getting their favorite foods.
I can’t remember when I started thinking about these German Chocolate Sweet Rolls which are based on the German Chocolate Cake. While the name implies the cake comes from Germany, that is not the case. According to 
Cook over medium heat, stirring constantly until thickened, about 12 minutes. If you draw your finger through the mixture, it will stay divided. 
Stir in the remaining ingredients. 
Cool completely and chill. This filling can be made several days ahead. Keep it refrigerated until filling the dough.
Pulse several times to mix.
process until a soft ball forms. Process 30 seconds to knead. 
Place the dough in a large container sprayed with a baking release and place the dough in it. 
Cover with plastic wrap. Then cover the container with a lid or foil.
spread the remaining filling over the top of this strip of dough.
Allow the dough to soften at room temperature for a few minutes to shape it.
Place it in a muffin cup along one side. 
Tuck the edges of the second twist firmly down into the sides of the cup. It is easiest to do this by using a small flexible spatula and pulling the dough already in the cup back a bit so the edge of the new piece will fit snugly against the side of the cup.
