Date Bread Options

The kitchen sure smells delicious while you're making this bread. I was quite intrigued, and a bit skeptical, with the concept of combining bacon and dates, yet it works. It is an interesting concoction, although I think the next time we want a bacon bread, we'll stick with Cheddar Bacon Skillet Bread.

Bacon Date Bread

8 bacon strips, chopped

8 green onions, thinly sliced

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon sugar

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

2 large eggs, room temperature

1 cup sour cream

1/4 cup butter, melted

1-1/3 cups shredded Asiago cheese, divided

2/3 cup pitted dates, chopped

Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan.

Add green onions to drippings; cook and stir over medium-high heat until tender, 1-2 minutes. Cool slightly.

In a large bowl, whisk flour, baking powder, sugar, salt and cayenne. In another bowl, whisk eggs, sour cream and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 1 cup cheese, dates, bacon and green onions (batter will be thick).

Transfer to a greased 9x5-in. loaf pan; sprinkle with remaining cheese. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack. Serve warm.

When cooled, it actually made a decent ham sandwich, although Wayne was happy he stuck with his regular roll for our picnic.

I'm not sure why they call this Swirl Bread, since there isn't any swirl (more like a layer or even just a filling), but it's pretty good, and a great way to use the dates in our pantry. This recipe makes three loaves; however, I divided everything into thirds and made just one loaf. Note that if we make it again, we'll most likely leave out the filling; it's not really necessary.

Pumpkin Swirl Bread

CREAM CHEESE FILLING:

• 2 packages (8 ounces each) cream cheese, softened
• 1/4 cup sugar
• 1 large egg
• 1 tablespoon milk

PUMPKIN BREAD:

• 3 cups sugar
• 1 can (15 ounces) solid-pack pumpkin, or 2 cups pumpkin puree
• 4 large eggs
• 1 cup canola oil
• 1 cup water or milk
• 4 cups flour (could use part wheat flour if desired)
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 cup chopped walnuts
• 1 cup raisins
• 1/2 cup chopped dates

OPTIONAL TOPPINGS:

• 1 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 2 to 3 tablespoons milk
• Additional chopped walnuts

Preheat oven to 350°. Grease and flour three 8x4-in. loaf pans. In a small bowl, beat filling ingredients until smooth.

In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates.

Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter.

Bake until a toothpick inserted in bread portion comes out clean, 65-70 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving.

Just before serving, if desired, in a small bowl, mix powdered sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts.