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DATE NUT BREAD
Recipe By : BAKERS' DOZEN (MARION CUNNINGHAM) SHOW #BD1A02
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup pitted chopped dates
1 cup coarsely chopped walnuts
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons vegetable shortening
3/4 cup boiling water
2 eggs
3/4 cup sugar
1/2 cup whole wheat flour
1 cup all-purpose flour
Preheat the oven to 350.
Grease an 8 1/2 x 4 1/2 x 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; the batter 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 40 to 50 minutes. Check the loaf often; it is
done when a few moist
crumbs cling to a straw inserted in the middle of the loaf. The bread will
continue to bake after it
is removed from the oven. Do not overbake, or the loaf will be dry.
When the loaf is done, slide a knife around the edges of the pan and turn
the loaf onto a rack to
cool completely. This bread freezes well.
Yield: 1 loaf
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