Christmas Date Nut Bread Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Butter3 Tablespoon, softened
 Firmly packed dark brown sugar1⁄2 Cup (8 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Undiluted evaporated milk1 Cup (16 tbs)
 Water1⁄2 Cup (8 tbs)
 Sifted all purpose flour1 2⁄3 Cup (26.67 tbs)
 Whole wheat flour1 Cup (16 tbs)
 Baking powder3 1⁄2 Teaspoon
 Salt1 Teaspoon
 Ground ginger1 Teaspoon
 Coarsely chopped walnuts3⁄4 Cup (12 tbs)
 Chopped dates1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3625 Calories from Fat 1022

% Daily Value*

Total Fat 116 g178.1%

Saturated Fat 35.9 g179.3%

Trans Fat 0 g

Cholesterol 353.2 mg

Sodium 3574.2 mg148.9%

Total Carbohydrates 613 g204.4%

Dietary Fiber 42.7 g170.9%

Sugars 323.1 g

Protein 74 g148.2%

Vitamin A 35.3% Vitamin C 6.7%

Calcium 194.7% Iron 125.6%

*Based on a 2000 Calorie diet


Beat butter, sugars, and egg in a large bowl.
Add evaporated milk and water, mixing thoroughly.
Reserve 1/4 cup all-purpose flour; blend remaining flour with the whole wheat flour, baking powder, salt, and ginger.
Toss the walnuts and dates with the 1/4 cup flour until well coated; set aside.
Add the flour mixture to the beaten egg mixture and stir until blended.
Add the dates and nuts and mix just until blended.
Turn into a greased 9x5x3-inch loaf pan and spread evenly.
Bake at 350°F 1 hour, or until bread tests done.
Cool 5 minutes in pan on wire rack; remove from pan and cool on wire rack.