HANAH Irish tea bread

St. Patrick’s Day is known for green beer, green clothing and even green lattes. This year we want to share a creative way to incorporate HANAH ONE and Vechur Ghee into the festivities. Try our spin on this pecan tea bread recipe we amended from Home Test Kitchen.

Ingredients

2½ cups chopped dates
1¾ cups flour
1½ cups boiling water
1½ cups coarsely chopped pecans
1 cup sugar (consider date or coconut sugar!)
2 tablespoons butter, softened (or HANAH Vechur Ghee)
1 large egg, lightly beaten
2 teaspoons vanilla extract
1 tablespoon HANAH ONE
1½ teaspoons baking soda
¼ teaspoon ground cloves, cinnamon, ginger and nutmeg

Topping:

2 tablespoons HANAH Vechur Ghee
2 tablespoons chopped dates
2 tablespoons coarsely chopped pecans
1 tablespoon milk or nut milk alternative

Directions

Place dates in a large bowl.
Combine boiling water and baking soda; pour over dates.
In a small bowl, combine the flour, cloves, cinnamon, ginger and nutmeg; set aside.
In another large bowl, beat butter and sugar until crumbly.
Beat in egg and vanilla.
Add HANAH ONE.
Add flour mixture alternately with date mixture.
Stir in pecans.
Pour into a greased and floured 9x5-in. loaf pan.
Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pan to wire rack to cool completely.
In a small bowl, combine ingredients for the topping.
Cover and refrigerate for 1 hour.
Spread topping on bread and enjoy!

Yield: 1 loaf (16 slices with topping).

If you liked this one, take a peak at these other HANAH recipes using HANAH Vechur Ghee:

Amended from a recipe by Taste of Home Test Kitchen. Originally published as Date Pecan Tea Bread in Taste of Home, December/January 2000, p. 39