Pan de Datil Mulege (Mulege-Style Date Bread)

A slice of this traditional sweet bread is great for breakfast or even a quick snack. This recipe honors the dates that grow along the Mulege River in Baja California.

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  • Makes: 12 servings
  • Serving Size: 1 slice
  • Makes: 12 slices
  • Prep: 25 mins
  • Bake: 45 mins 350°F
  • Cool: 10 mins

Pan de Datil Mulege (Mulege-Style Date Bread)

Directions

  1. Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan and line with parchment paper. In a small bowl stir together flour, cinnamon, salt, ginger, and nutmeg.
  2. Separate eggs; place yolks in a medium bowl and whites in a large bowl. Beat egg yolks with a mixer on high 3 minutes or until thick and lemon color. Gradually beat in granulated sugar, beating on high 2 minutes or until sugar is nearly dissolved. Beat in melted butter.
  3. Thoroughly wash beaters. Beat egg whites on medium until stiff peaks form. Fold yolk mixture into beaten egg whites. Gently fold in flour mixture. Fold in dates and 1 cup of the pistachios. Spread batter into prepared pan. Sprinkle with remaining 2 Tbsp. pistachios.
  4. Bake 45 to 50 minutes or until a toothpick comes out clean. Cool in pan 10 minutes. Remove from pan; cool on a wire rack. If desired, sprinkle with powdered sugar.

From the Test Kitchen

If you prefer, substitute toasted slivered almonds for the pistachio nuts.

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Nutrition Facts (Pan de Datil Mulege (Mulege-Style Date Bread))

  • Per serving:
  • 327 kcal ,
  • 16 g fat
  • (6 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 113 mg chol. ,
  • 246 mg sodium ,
  • 42 g carb. ,
  • 4 g fiber ,
  • 28 g sugar ,
  • 8 g pro.
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