Recipe: Oatmeal Nut Bread (using dates and molasses, Oster Blender recipe, 1970)
Breads - Muffins, Quick BreadsOATMEAL NUT BREAD
1 1/2 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
3/4 cup quick-cooking oatmeal, uncooked
1 egg
1/2 cup sugar
1 cup sour cream
1/3 cup dark molasses
1/2 cup pitted dates
1 cup walnuts
Heat oven to 350 degrees F. Grease and flour a 9x5x3-inch loaf pan.
Sift flour, salt, baking powder and baking soda into mixing bowl. Add oatmeal; set aside.
Put egg, sugar, sour cream and molasses into blender container, cover and process at MIX until smooth and well blended.
Stop blender and add dates and nuts, cover and process 2 cycles at MIX. Empty into dry ingredients and mix only until dry ingredients are moistened. Fill pan.
Bake 45 to 55 minutes, or until cake tester comes out clean.
Makes 1 loaf
Source: Osterizer Blender Spin Cookery Cookbook, 1970
1 1/2 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
3/4 cup quick-cooking oatmeal, uncooked
1 egg
1/2 cup sugar
1 cup sour cream
1/3 cup dark molasses
1/2 cup pitted dates
1 cup walnuts
Heat oven to 350 degrees F. Grease and flour a 9x5x3-inch loaf pan.
Sift flour, salt, baking powder and baking soda into mixing bowl. Add oatmeal; set aside.
Put egg, sugar, sour cream and molasses into blender container, cover and process at MIX until smooth and well blended.
Stop blender and add dates and nuts, cover and process 2 cycles at MIX. Empty into dry ingredients and mix only until dry ingredients are moistened. Fill pan.
Bake 45 to 55 minutes, or until cake tester comes out clean.
Makes 1 loaf
Source: Osterizer Blender Spin Cookery Cookbook, 1970
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