Prep 1 hr
Cook 1 hr
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
- 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.
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.
Molly53, Thank you so much for posting this recipe. My mom gave me the cookbook she had used for the whole time I was growing up, dated 1947. Inside, I found all my favorite childhood recipes written on scraps of paper,on margins etc...except this one!!!This date nut bread is wonderful, dense and moist. This being the fisrt time I've had this in 30 years, the only thing I'll do different is chop the dates larger, like mom did. One note, don't buy the prechopped dates, they are all sugar. Thank you again for bringing this long lost recipe home to me.
Great recipe, just like my Mother used to make, except I used Splenda instead of sugar.