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date-nut-bread

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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%)
 

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