HANAH Irish Tea Bread
St. Patrick’s Day is known for green beer, green clothing and even green lattes. This year we want to share a creative way to incorporate HANAH ONE and Vechur Ghee into the festivities. Try our spin on this pecan tea bread recipe we amended from Home Test Kitchen.
- 2½ cups chopped dates
- 1¾ cups flour
- 1½ cups boiling water
- 1½ cups coarsely chopped pecans
- 1 cup sugar (consider date or coconut sugar!)
- 2 tablespoons butter, softened (or HANAH Vechur Ghee)
- 1 large egg, lightly beaten
- 2 teaspoons vanilla extract
- 1 tablespoon HANAH ONE
- 1½ teaspoons baking soda
- ¼ teaspoon ground cloves, cinnamon, ginger and nutmeg
- 2 tablespoons HANAH Vechur Ghee
- 2 tablespoons chopped dates
- 2 tablespoons coarsely chopped pecans
- 1 tablespoon milk or nut milk alternative
- Place dates in a large bowl.
- Combine boiling water and baking soda; pour over dates.
- In a small bowl, combine the flour, cloves, cinnamon, ginger and nutmeg; set aside.
- In another large bowl, beat butter and sugar until crumbly.
- Beat in egg and vanilla.
- Add HANAH ONE.
- Add flour mixture alternately with date mixture.
- Stir in pecans.
- Pour into a greased and floured 9x5-in. loaf pan.
- Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before removing from pan to wire rack to cool completely.
- In a small bowl, combine ingredients for the topping.
- Cover and refrigerate for 1 hour.
- Spread topping on bread and enjoy!
Yield: 1 loaf (16 slices with topping).
Amended from a recipe by Taste of Home Test Kitchen. Originally published as Date Pecan Tea Bread in Taste of Home, December/January 2000, p. 39
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