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Christmas Date Nut Bread Recipe
|Butter||3 Tablespoon, softened|
|Firmly packed dark brown sugar||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|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|
|Ground ginger||1 Teaspoon|
|Coarsely chopped walnuts||3⁄4 Cup (12 tbs)|
|Chopped dates||1 Cup (16 tbs)|
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
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.