Stand: 15 minutes , Bake: 1 hour , Serves: 101 cup chopped dates½ cup strongly brewed hot coffee1 cup whole-wheat flour1 cup all-purpose flour1 tsp. cinnamon1 tsp. baking powder½ tsp. baking soda¼ tsp. salt7 Tbsp. unsalted butter, softened¾ cup packed dark brown sugar1 cup unsweetened applesauce2 large eggs, lightly beaten1 tsp. vanilla extract½ cup walnuts, chopped
1 Preheat oven to 350ºF with a rack in middle. Grease a 9-by-5- inch loaf pan (preferably a lightcolored metal pan). Place dates and coffee in a heatproof bowl, cover and let stand until dates are softened, about 15minutes. Drain dates, reserving liquid, and let cool. Whisk flours, cinnamon, baking powder, baking soda and salt.
2 Using an electric mixer on medium speed, beat butter and sugar, scraping down sides of bowl as needed, until light, about 3minutes. Add applesauce, eggs, vanilla and reserved liquid from dates until well combined. (Don’t worry if mixture looks curdled.) Reduce mixer speed to low and add flour mixture, dates and walnuts until just combined. Spread batter in prepared pan and bake until a cake tester inserted in center comes out with crumbs adhering to it, about 1 hour.
3 Let cool slightly in pan on a wire rack for 10 minutes, then transfer to rack to cool completely. Cut bread into slices and serve. Wrap leftovers tightly and store at room temperature or freeze. PER SERVING: 327 Calories, 13g Fat (6g Sat.), 59mg Chol, 4g Fiber, 6g Pro, 49g Carb, 183mg Sod, 2mg Iron, 67mg Calcium
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