recipes

Instructions

Ingredients

  • ½ cup dates, chopped

  • ½ cup dried cranberries

  • 1 cup walnuts, slightly chopped

  • 1½ cups applesauce

  • ¼ cup sugar

  • 2 eggs, slightly beaten

  • 1½ teaspoons vanilla

  • ½ cup wheat flour

  • ¾ cup all-purpose flour

  • ½ cup oats

  • 1½ teaspoons baking soda

  • 1 teaspoon salt

  • 2 teaspoons cinnamon

  • ½ teaspoon nutmeg

  • ½ teaspoon ground cardamom

  • 6 tablespoons butter, softened

  • 2 tablespoons honey

Instructions

  1. Preheat oven to 350°F.

  2. Spray two loaf pans—or four mini-loaf pans—with cooking spray. Lightly dust with flour and set aside.

  3. In a large mixing bowl, stir together dates, cranberries, and walnuts. Stir in applesauce, sugar, eggs, and vanilla until well blended.

  4. In a separate bowl, combine flours, oats, baking soda, and salt. Add cinnamon, nutmeg, and cardamom. Mix to incorporate.

  5. Add flour mixture to fruit mixture in three parts, stirring to combine. Do not overmix.

  6. Spoon mixture into prepared loaf pans. Mixture will be thick. Bake for 20 minutes for mini-loaves or 30 minutes for full loaves.

  7. While baking, mix together butter and honey.

  8. Check doneness with a toothpick. If it doesn’t come out clean, continue baking, checking every 10 minutes.

  9. Remove from oven, cool on wire racks for 10 minutes, and remove from pans if desired.

  10. Spread honey butter on top to glaze. Store in an airtight container in the refrigerator for up to two weeks. Loaf can be frozen.

Author

Sue HutchisonSue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and 
at home in the kitchen, where she enjoys making new creations.