Recipe by mollypaul
The delicious flavor of this loaf improves after standing for 24 hours. From the Western section of the United States Regional Cookbook, Culinary Institute of Chicago, 1947
Top Review by DxThomas
Great recipe and baking experience! Made 6 loafs, which turned out to be 10 smaller loafs at 2/3rds the depth. Gave as Christmas gifts to family and friends. I am not a baker, but found the entire process easy and forgiving. At first, the loafs did not look as dark as I expected, but the moistness and taste were perfect. I also thought the mix would rise more, it didn't, so the bulk of mix you see is pretty much the volume of bread you get. This recipe uses less sugar that other recipes, relying on the flavor of the dates to come through - and they do. Family and friends gave me thumbs-ups and validated their praise by coming back for more.
- 1 cup dates, pitted and chopped
- 1 cup boiling water
- 1 tablespoon butter
- 3⁄4 cup sugar
- 1 egg
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup nuts, chopped
Directions See How It's Made
- Combine the first three ingredients in a bowl, cover and let cool.
- Grease a loaf pan.
- Sift dry ingredients together.
- Beat sugar and egg together and add to dates, alternatively with the sifted ingredients.
- Dredge nuts in a small amount of flour and stir into batter.
- Pour into prepared pan, let rise for 20 minutes.
- While batter is rising, preheat oven to 325°F.
- Bake for 50 to 60 minutes.
- Turn out onto cooling rack to cool.
- Serve sliced very thin for sandwiches, spread with cream cheese or butter.