I recently shared a Date and Nut Bread I made from one of my Amish cookbooks that was really, really good. When our canasta group met at Friend Dorothy's house, she served us her favorite date nut bread. Even though the name is the same, the recipe isn't. Dorothy's was sweeter tasting than the Amish one and everyone really enjoyed it.
DATE-WALNUT LOAF
DATE-NUT TEA BREAD
1 (8 ounce) package pitted dates
1-1/4 cup boiling water
1-1/2 cup brown sugar, firmly packed
6 tablespoons butter or margarine
1 egg, beaten
3/4 cup chopped walnuts
2-1/4 cups sifted flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
Cut dates in small pieces into medium-sized bowl; pour boiling water over; stir in sugar and butter; cool to room temperature.
Stir in beaten egg and walnuts.
Sift flour, soda, and salt onto waxed paper; stir quickly into date mixture just until blended; pour into greased and waxed-paper lined loaf pan (9 x 5 x 3 - inch); let stand 15 minutes.
Bake in moderate oven (350 degrees F.) 1 hour and 10 minutes or until center is firm; cool 5 minutes; turn out on wire rack; cool completely.
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