← Back to Search Results
baking
Date Nut Bread

Photo by:
Comments: 0
 

Recipe

I have one finicky eater in my house, and when he tasted this bread and said it was good I knew I had a winner. Bake it and see.

Yield: One medium loaf

Ingredients

  • 1 cup pitted and chopped dates
  • 1 cup coarsely chopped walnuts
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 3 tablespoons vegetable shortening
  • ¾ cup boiling water
  • 2 eggs
  • ¾ cup sugar
  • ½ cup whole wheat flour
  • 1 cup all-purpose flour

Directions

Preheat the oven to 350°F. Grease an 8½ × 4½ × 3-inch loaf pan.

Put the dates, walnuts, baking soda, salt, and shortening in a bowl. Pour the boiling water over and stir. Let the mixture stand for 15 minutes.

Using a fork, beat the eggs and sugar together in a bowl. Add the flours and stir (this will be too stiff to mix well). Add the date mixture and mix briskly until the batter is well blended. Spoon into the loaf pan and bake for about 1 hour, or until a straw comes out clean when inserted into the center. Remove and cool on a rack.

Variations:

Fig Nut Bread: Substitute 1 cup chopped figs for the dates. Proceed as directed above.

Prune Bread: Omit the dates and walnuts. Substitute 1½ cups pitted, chopped prunes. Proceed as directed above.


© 1987 Marion Cunningham
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

363kcal (18%)
38mg (4%)
0mg (0%)
19mcg RAE (1%)
259mg
49mg
7g
32g
4g
52g
53mg (18%)
400mg (17%)
3g (13%)
16g (24%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

desserts-4-today Desserts 4 Today
by Abby Dodge
the-provence-cookbook The Provence Cookbook
by Patricia Wells
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
a-new-way-to-cook A New Way to Cook
by Sally Schneider
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
flavor Flavor
by Rocco DiSpirito
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-sweet-life The Sweet Life
by Kate Zuckerman
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?