Christmas Date Nut Bread Recipe
Ingredients
| Butter | 3 Tablespoon, softened | |
| Firmly packed dark brown sugar | 1⁄2 Cup (8 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Egg | 1 | |
| Undiluted evaporated milk | 1 Cup (16 tbs) | |
| Water | 1⁄2 Cup (8 tbs) | |
| Sifted all purpose flour | 1 2⁄3 Cup (26.67 tbs) | |
| Whole wheat flour | 1 Cup (16 tbs) | |
| Baking powder | 3 1⁄2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Coarsely chopped walnuts | 3⁄4 Cup (12 tbs) | |
| Chopped dates | 1 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 mg117.7%
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
Directions
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.
Chef
