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Ingredients
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¾ cup slivered almonds
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1 cup white sugar
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½ cup butter, softened
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¾ cup whole milk yogurt
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2 eggs
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2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon ground nutmeg
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½ teaspoon salt
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1 cup chopped dates
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 6-inch baking pan.
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Spread almonds on a baking sheet.
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Toast almonds in the preheated oven until they turn golden brown and become fragrant, about 5 minutes.
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Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in yogurt and eggs. Mix in flour, baking soda, nutmeg, and salt. Fold 1/2 cup toasted almonds and dates into the batter.
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Pour batter into the prepared pan. Top with remaining 1/4 cup toasted almonds.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
Cook's Notes:
For a richer bread, substitute sour cream for the yogurt.
This can also be baked in a 8x4-inch loaf pan.
Nutrition Facts (per serving)
470 | Calories |
19g | Fat |
69g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 470 | |
% Daily Value * | |
Total Fat 19g | 25% |
Saturated Fat 9g | 44% |
Cholesterol 80mg | 27% |
Sodium 415mg | 18% |
Total Carbohydrate 69g | 25% |
Dietary Fiber 4g | 13% |
Total Sugars 41g | |
Protein 8g | 17% |
Vitamin C 0mg | 0% |
Calcium 78mg | 6% |
Iron 2mg | 13% |
Potassium 301mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.