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Old Fashioned Date and Nut Bread Recipe
|Water||3⁄4 Cup (12 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Chopped dates/Snipped pitted dates||8 Ounce (1 Package Dromedary)|
|Chopped walnuts||3⁄4 Cup (12 tbs)|
|Eggs||2 , slightly beaten|
|Vanilla extract||1⁄2 Teaspoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Baking soda||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 3776 Calories from Fat 1645
% Daily Value*
Total Fat 185 g283.9%
Saturated Fat 25.8 g128.9%
Trans Fat 6.7 g
Cholesterol 423 mg
Sodium 1803.5 mg75.1%
Total Carbohydrates 483 g161.1%
Dietary Fiber 42.3 g169%
Sugars 295.1 g
Protein 69 g138.5%
Vitamin A 10.2% Vitamin C 1.5%
Calcium 29.9% Iron 107%
*Based on a 2000 Calorie diet
Grease and flour a 9 x 5 x 3-inch loaf pan.
In small saucepan, bring water and shortening to a boil; pour over dates in a medium bowl.
Allow mixture to stand 15 minutes.
Stir to blend.
Add nuts, eggs and vanilla.
In small bowl, combine flour, sugar, baking soda and salt.
Stir into date mixture until blended.
Do not overmix.
Pour into pan.
Bake 65-70 minutes or until cake tester inserted in center comes out clean.
Cool in pan on wire rack 10 minutes.
Loosen edges with spatula; turn out on wire rack to cool completely.