Walnut-Kiwi Bread
Regatta Tropicals
2 cups sifted flour
½ cup sugar
2 teaspoons baking
powder
1 teaspoon baking soda
½ teaspoon salt
1½ cups chopped
and drained Regatta
Tropicals kiwifruit
¼ cup butter or margarine,
melted
1 teaspoon vanilla extract
Cream cheese, softened,
for serving
Preheat oven to 350°F. Grease and flour a 9-by-
5-by-3-inch loaf pan.
Sift flour with sugar, baking powder, baking soda
and salt into a large bowl. Add kiwifruit and
walnuts, and mix well. Add egg, melted butter
and vanilla. Stir until just blended.
Pour the mixture into the prepared pan. Bake for
60 minutes, or until a toothpick inserted near the
center of the loaf comes out clean. Let the bread
cool in the pan for 5 minutes, then remove it from
the pan and set on a rack to complete cooling.
Serve in thin slices spread with cream cheese.
Makes 10 servings.
Date Pecan Bread with
Citrus Icing
SunDate
1 cup SunDate Medjool
dates cut into pieces
1 teaspoon baking soda
½ cup butter,
at room temperature
2⁄₃ cup sugar
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking powder
½ cup pecans, chopped
ICING
¼ cup lemon juice
¼ teaspoon grated
orange zest
1 cup confectioners’ sugar
Preheat oven to 350°F. Grease and flour a 9-by-
5-inch loaf pan.
In a saucepan, combine 1 cup water, date pieces
and baking soda. Bring to a boil, then set aside
and let cool.
In a mixing bowl, cream together butter and
sugar, then add egg and vanilla. Blend in flour
and baking powder.
Stir in the date mixture and pecans.
Pour into the prepared pan. Bake for 20 minutes,
then reduce the temperature to 300°F and bake
until golden brown, about 30 minutes, or until
a toothpick inserted near the center comes out
clean. Let cool for 15 minutes.
Prepare the icing: In a bowl, combine all the
ingredients. Add water as needed to achieve the
desired consistency.
Drizzle the icing on the bread. Makes 6-8 servings.
