Date Nut Loaf Recipe
Ingredients
| 1 1/4 cups all-purpose flour, unsifted | ||
| 1 teaspoon each baking powder and soda | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Pitted dates package | 1 , chopped | |
| 1/2 cup each golden raisins and chopped walnuts | ||
| Butter/Margarine | 2 Tablespoon | |
| Vanilla | 1/2 Teaspoon | |
| Hot water | 1 Cup (16 tbs) | |
| Egg | 1 | |
Directions
In a large bowl stir together flour, baking powder, soda, sugar, salt, cinnamon, dates, raisins, and walnuts until thoroughly blended.
In a separate bowl, stir together butter, vanilla, and hot water until butter is melted; then stir in egg.
Pour butter mixture into dry ingredients and stir just until well blended.
Pour batter into a greased 4 1/2 by 8 1/2-inch loaf pan.
Bake in a 325° oven for 1 hour and 25 minutes or until bread begins to pull away from sides of pan and a wooden skewer inserted in center comes out clean.
(Or bake 1 hour in a 9 by 5-inch pan, or 45 minutes in 2 pans, each 3 3/8 by 7 3/8 inches.) Let cool in pan for 10 minutes; then turn out onto a rack to cool completely.
In a separate bowl, stir together butter, vanilla, and hot water until butter is melted; then stir in egg.
Pour butter mixture into dry ingredients and stir just until well blended.
Pour batter into a greased 4 1/2 by 8 1/2-inch loaf pan.
Bake in a 325° oven for 1 hour and 25 minutes or until bread begins to pull away from sides of pan and a wooden skewer inserted in center comes out clean.
(Or bake 1 hour in a 9 by 5-inch pan, or 45 minutes in 2 pans, each 3 3/8 by 7 3/8 inches.) Let cool in pan for 10 minutes; then turn out onto a rack to cool completely.
Chef
