Whole Wheat Date Bread Recipe
Ingredients
| Dates | 1/2 Cup (16 tbs), pitted | |
| Boiling water | 1/2 Cup (16 tbs) | |
| Shortening | 1/4 Cup (16 tbs) | |
| Brown sugar | 1 Cup (16 tbs), firmly packed | |
| Egg | 1 | |
| Flour | 2 Cup (16 tbs), sifted | |
| Salt | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Whole wheat flour | 1 Cup (16 tbs) | |
| Walnuts | 1/2 Cup (16 tbs), chopped |
Directions
Pour boiling water over dates; set aside to cool.
Cream shortening and sugar together; add egg and beat until light and fluffy.
Sift flour, salt, baking soda, and baking powder together.
Stir in whole wheat flour and nuts.
Stir date mixture into creamed mixture; add flour mixture in fourths mixing until blended after each addition.
Do not over beat.
Bake in a greased 9x5x3 inch loaf pan at 350 degrees for 50-60 minutes or until done.
Cream shortening and sugar together; add egg and beat until light and fluffy.
Sift flour, salt, baking soda, and baking powder together.
Stir in whole wheat flour and nuts.
Stir date mixture into creamed mixture; add flour mixture in fourths mixing until blended after each addition.
Do not over beat.
Bake in a greased 9x5x3 inch loaf pan at 350 degrees for 50-60 minutes or until done.
Chef
