Coconut Date Nut Quick Bread Recipe
Ingredients
| All purpose flour | 2 Cup (32 tbs) | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Eggs | 2 | |
| Thawed frozen unsweetened apple juice concentrate | 3⁄4 Cup (12 tbs) | |
| Butter/Margarine | 1⁄4 Cup (4 tbs), melted | |
| Milk | 1⁄4 Cup (4 tbs) | |
| Vanilla extract | 2 Teaspoon | |
| Chopped pitted dates | 1 Cup (16 tbs) | |
| Chopped walnuts/Pecans | 1⁄2 Cup (8 tbs) | |
| Unsweetened shredded coconut | 1⁄3 Cup (5.33 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2874 Calories from Fat 1420
% Daily Value*
Total Fat 161 g247.6%
Saturated Fat 57.6 g288.2%
Trans Fat 0 g
Cholesterol 549.6 mg183.2%
Sodium 2673.4 mg111.4%
Total Carbohydrates 292 g97.3%
Dietary Fiber 25.2 g101%
Sugars 77.9 g
Protein 65 g129.9%
Vitamin A 39% Vitamin C 7.1%
Calcium 103.5% Iron 119.5%
*Based on a 2000 Calorie diet
Directions
Grease 9x5-inch loaf pan.
Combine flour, baking powder, baking soda and salt in medium bowl; set aside.
Beat eggs in separate medium bowl with electric mixer.
Blend in apple juice concentrate, butter, milk and vanilla.
Add to flour mixture; mix just until moistened.
Stir in dates, walnuts and coconut.
Spread in prepared pan.
Bake 45 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes in pan on wire rack.
Remove from pan; cool completely on wire rack.
Slice
Chef
