A Simple Nut Bread, naturally sweetened, whole grain delicious!

Our food should not only be delicious, but it should be nutritious as well. With that said, are you looking to upscale your baked goods for more nutrition? Simple Nut Bread is naturally sweetened, whole grain, and delicious! If you love the taste of graham crackers, you will love Simple Nut Bread. Tender, delicious, and no refined sugars.

The truth is, I didn't always cook and bake with whole grains. 

I was raised on white flour baked goods, white bread and pasta. When we ate rice, it too, was white. It won't surprise you to hear me say, that I was not a big fan of whole grains as a kid or even as a young wife and mother. They tasted coarse to me, dry and unappealing. Funny, in many ways, as I look back on my life! I also thought that since I did not want to eat food like that, why would anyone else...so we didn't! Honestly, you will find that the recipes I offer here are far from dry, coarse, or even dull. They are everything home baked goods should be, moist, flavorful and delicious. This Simple Nut Bread would be a perfect recipe to begin your own transition to whole grain cooking and baking. Because it ticks all the boxes!

Our transition to whole wheat baking has been educational as well as delicious. 

The first lesson I learned was, don't use whole wheat flour from the grocery store. Why? It is older than one month after milling and the oxidation has begun. And oxidation is where the bitter flavor comes from. If you have a natural foods store near you, and you can get freshly ground flour, once home store it in the freezer. Where it will keep fresher far longer than stored at room temperature. Once I knew about oxidation being the reason of my disdain for whole wheat anything, the real learning began. I began educating myself about the different types of wheat and other whole grains. But the learning did not stop there. Additional lessons have included how to grind the grain including the different types of flour such as bread flour, Graham flour, standard/regular flour, or my favorite, pastry flour. 

I started out with a used grain mill off of Craigslist...for $20.00!

The first grain mill I owned, was an attachment to my stand mixer. It had settings for standard ground flour, as well as one for a course ground flour. So when I first started out, I used the coarse grind (essentially Graham Flour) setting for bread, and the standard setting for everything else. We were pretty happy with the results, because the flour was fresh and more importantly it had no bitter taste! From there I knew it was time to invest in our nutritional health, and I did. That is when I decided to get the equipment that I knew would serve us better. Either a new or a used grain mill, it did not matter to me. The end result? We are now a whole wheat flour in the pantry, kind of kitchen!  

How did Graham Crackers get their name?

Coarse ground whole wheat flour is also called Graham flour. If you have ever eaten a Graham Cracker, you have eaten Graham flour. A bit of history behind the name, Graham flour is named after Dr. Sylvester Graham a minister who believed in eating whole foods, especially whole grains. During the 1830's He invented a style of grinding flour, that was known as Graham Flour. From that flour, crackers were baked, hence the name Graham Crackers. And while I love graham crackers, I don't want all my home-baked goods to have that rustic texture often found in graham crackers. So I was quite excited to grind up my first batch of whole wheat pastry flour and give baking another go! Especially desserts, the one area I had the most concern about regarding texture and enjoyment. 

And from there I have not looked back, there is only whole wheat flour in our pantry.  

Whole wheat pastry flour produces baked goods that are moist, tender, and delicious. One day while milling flour for each of the cannisters I realized that I also wanted my bread as tender as my cakes. And I stopped milling regular flour. It really was as simple as that! Each recipe success affirms that it was the right decision to transition to whole wheat flour. If you would like to give whole wheat baking a try, I suggest this delicious Simple Nut Bread, because it is delicious! And one delicious success will lead to another, and another....I promise you. 

Thoughts on this recipe:

While Simple Nut Bread is delicious as is, the Honeyed Cream Cheese Spread is a perfect choice to offer alongside. 

If fresh pears are not available, feel free to substitute canned pears, just be sure to drain them very well.  Using juice-packed pears will keep this recipe all fruit sweetened.

A loaf of Simple Nut Bread and Honeyed Cream Cheese Spread, makes a great gift!

Dates are a good sweetener in baked goods, plus they puree up so nicely, adding healthy fiber and minerals.

Do allow this loaf to mellow overnight as the recipe indicates. 

Ingredients needed for this recipe:

• pitted dates
• fresh pear, or canned pear halves
• water 
• coconut oil
• eggs
• vanilla
• whole wheat flour, pastry grind
• baking soda
• salt
• walnuts

You will also need the following:

• food processor
• medium-sized mixing bowl
• silicone spatula, for mixing
• loaf pan
• liquid measuring cup
• measuring spoons
• measuring cups

Now we are ready to begin!

Simple Nut Bread
by the seat of my pants
350-degree oven

Update: 10.28.2024

1 large pear, cored, but no need to peel
2 c whole pitted dates
1/3 c water - divided
1/3 c coconut oil, melted and cooled
2 eggs
1 T vanilla
2 c whole wheat flour - we prefer pastry grind 
1 t baking soda
1 t salt
1 - 2 c chopped walnuts - use as many chopped nuts as your family enjoys

Fruit sweetens this loaf of Simple Nut Bread

Place the pear and dates in the bowl of a food processor, add half of the water. Begin processing (use "pulse" action if dates seem to be clumping together).

When the mass appears to be moving around in the processor bowl, add the rest of the water and process until a paste begins to form. Add oil, process until combined well.

Add eggs, continue processing until the mixture is a pudding-like consistency.

In a large bowl, combine flour, salt, and soda. Whisk to combine, add the fruit mixture. 

Stir together until there are no dry pockets or wet pockets of ingredients in the mixing bowl.

Stir in the chopped walnuts.

Scoop the batter into a 9X5 inch loaf pan, bake 45-50 minutes, or until done in your oven. Let rest in the pan for 10 minutes to cool slightly, turn out on a rack or cotton towel to cool completely. 

Wrap in parchment or waxed paper and store overnight before cutting. Serve with Honeyed Cream Cheese Spread if desired. 

Simple Nut Bread is simply delicious!

Honeyed Cream Cheese Spread

4 oz. cream cheese
2 T honey

Combine until smooth, and offer along with slices of Simple Nut Bread.

Storage options for Simple Nut Bread. You may store at room temperature for up to two days, for longer storage, store covered tightly in the refrigerator. Simple Nut Bread should freeze and thaw nicely with no loss of flavor or texture. 

Storage options for Honeyed Cream Cheese Spread. Store covered in the refrigerator for up to four days. I do not recommend freezing for longer storage.

UPDATE:  For your convenience, a "copy and paste" version of Simple Nut Bread has been included below. 

You may also enjoy:

Whole Grain Banana Date Bread.

#WholeWheatThat’sGoodToEat!

#norefinedsugar

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

Simple Nut Bread
by the seat of my pants
350-degree oven

Update: 10.28.2024

1 large pear, cored, but no need to peel
2 c whole pitted dates
1/3 c water - divided
1/3 c coconut oil, melted and cooled
2 eggs
1 T vanilla
2 c whole wheat flour - we prefer pastry grind 
1 t baking soda
1 t salt
1 - 2 c chopped walnuts - use as many chopped nuts as your family enjoys

Place the pear and dates in the bowl of a food processor, add half of the water. Begin processing (use "pulse" action if dates seem to be clumping together).

When the mass appears to be moving around in the processor bowl, add the rest of the water and process until a paste begins to form. Add oil, process until combined well.

Add eggs, continue processing until the mixture is a pudding-like consistency.

In a large bowl, combine flour, salt, and soda. Whisk to combine, add the fruit mixture. Stir together until there are no dry pockets or wet pockets of ingredients in the mixing bowl.

Stir in the chopped walnuts.

Scoop the batter into a 9X5 inch loaf pan, bake 45-50 minutes or until done in your oven. Let rest in the pan for 10 minutes to cool slightly, turn out on a rack or cotton towel to cool completely. 

Wrap in parchment or waxed paper and store overnight before cutting. Serve with Honeyed Cream Cheese Spread if desired. 

Honeyed Cream Cheese Spread

4 oz. cream cheese
2 T honey

Combine until smooth, and offer along with slices of Simple Nut Bread.

Storage options for Simple Nut Bread. You may store at room temperature for up to two days, for longer storage, store covered tightly in the refrigerator. Simple Nut Bread should freeze and thaw nicely with no loss of flavor or texture. 

Storage options for Honeyed Cream Cheese Spread. Store covered in the refrigerator for up to four days. I do not recommend freezing for longer storage

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