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    You are in: Home / Recipes / Moist Date Nut Bread Recipe
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    Moist Date Nut Bread

    Average Rating:

    3 Total Reviews

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    • on April 01, 2010

      For PAC Spring 2010. Absolutely a do again. I have to admit ... I strayed from the recipe. I had oranges that needed using up, so used the orange juice instead of the water. AND because I am I making your Apricot Ginger Chicken for dinner and had way too much brandy for anything I'll ever use, I added 2 T apricot brandy to the mix. Thought I had walnuts on hand, didn't, so used pecans. But the outcome was fabulous. Thanks for the recipe! I'm giving you 5 stars!

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    • on December 03, 2008

      Delicious. I don't keep dates so I subbed golden raisins and dried apricots. They filled in beautifully. it's sweet from the fruit without being sugary. When I make this again I'll use an 8x4 pan to make it a somewhat taller loaf. Mine came out of the oven fully baked and a rich gold color at 30 mins. This would be a perfect holiday sub for those who won't eat fruit cake btw. Made for Lavender Lynn's win of Myron's Twofer in Photo Tag.

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    • on August 03, 2008

      A very good date bread. It keeps quite a while without drying out. Lavender Lynn, thanks for posting.

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    Nutritional Facts for Moist Date Nut Bread

    Serving Size: 1 (95 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 300.0
    Calories from Fat 98
    Total Fat 10.9 g
    Saturated Fat 3.1 g
    Cholesterol 27.7 mg
    Sodium 367.2 mg
    Total Carbohydrate 50.1 g
    Dietary Fiber 4.0 g
    Sugars 32.6 g
    Protein 4.5 g


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