Pinto Quick Bread with Dates
Discover the wholesome delight of Pinto Quick Bread with Dates, an innovative twist on classic quick bread that combines the creamy, nutrient-rich texture of mashed pinto beans with the natural sweetness of finely chopped dates. This unique loaf is spiced with warm cinnamon and subtly sweetened with honey, offering a guilt-free indulgence perfect for breakfast, snacks, or tea time. With a light and moist crumb, this recipe seamlessly blends pantry staples like all-purpose flour and baking essentials with unexpected ingredients that pack a protein and fiber boost. Optional walnuts add a satisfying crunch, while a hint of vanilla rounds out the flavor profile. Ready in just over an hour with minimal prep time, this versatile bread is a smart choice for busy home bakers seeking something nutritious yet indulgent. Serve slices as-is, or elevate the experience with a smear of butter or cream cheese—comfort food with a healthy twist!
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Recipe Information
Ingredients
- 1 cup, cooked and mashed Pinto beans
- 1 cup, finely chopped Dates
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 2 large Eggs
- 0.5 cups Milk
- 0.25 cups Vegetable oil
- 1 teaspoon Vanilla extract
- 0.25 cups Honey
- 0.25 cups Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a separate bowl, beat the eggs until light and frothy. Add the mashed pinto beans, milk, vegetable oil, vanilla extract, and honey. Mix well until smooth.
Slowly add the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix.
Fold in the finely chopped dates (and walnuts, if using) until evenly dispersed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf pan from the oven and allow the bread to cool for 10 minutes in the pan. Then transfer the bread to a wire rack to cool completely before slicing.
Slice and serve as-is, or spread with butter or cream cheese for an extra treat.
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 38.9 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2493 mg | 108% | |
| Total Carbohydrate | 358.4 g | 130% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 150.9 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 419 mg | 32% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2411 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
