Ingredients
- Butter for greasing pan
- ½ cup (95 grams) dark brown sugar
- ⅔ cup (160 grams) plain yogurt, buttermilk or sour cream
- 1 tablespoon (20 grams) honey
- 1 tablespoon (14 grams) vanilla extract
- 3 large eggs, at room temperature
- 1 cup (125 grams) all-purpose flour
- ¾ cup (90 grams) whole-wheat flour
- 1 ½ teaspoons (6 grams) baking powder
- ¼ teaspoon (1 gram) baking soda
- ½ teaspoon (3 grams) fine sea salt
- ⅔ cup (140 grams) extra virgin olive oil
- 1 cup (200 grams) sliced pitted dates
- Cream cheese, for serving
- Red seedless grapes, halved, for serving
- Nutritional Information
Nutritional analysis per serving (12 servings)
277 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 2 grams dietary fiber; 21 grams sugars; 4 grams protein; 48 milligrams cholesterol; 186 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 loaf, enough for 8 sandwiches
Preparation
- Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. In a medium bowl, whisk together the sugar, yogurt, honey and vanilla. Whisk in the eggs, one at a time.
- In a separate bowl, mix together the flours, baking powder, baking soda and salt. Whisk the dry ingredients into the wet, just until no longer lumpy. Using a rubber spatula, fold the olive oil into the batter in 3 additions. Fold in the dates.
- Pour the batter into the prepared pan and bake until it is golden brown and a cake tester inserted in the center comes out clean, 50 to 55 minutes. Let rest for 10 minutes before turning the cake out onto a rack to cool completely.
- To serve as sandwiches, cut into 1/2-inch-thick slices and make sandwiches with a layer of cream cheese studded with grape halves. Freeze any remainder; the bread can be sliced while frozen.
- Variation: Add sliced black olives along with, or instead of, the grapes.
Dining and Cooking