Reviewed: Jun. 7, 2002

This is wonderful!! Far better then any recipe Betty C. ever gave us - it takes a bit longer to cook then it says - I baked it at 350 along with a banana bread I was making and it still took a little over an hour. You might also add to the instructions add the date mixture (water/soda/date) instead of just adding dates -my 10yo daughter was helping me make it and she couldnt figure out how to get the dates out of the water w/o getting water into the batter until I told her to dump the whole thing in =) Thanks Peggy!!!!

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FELEMILYSMOM

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Reviewed: May 11, 2002

Great recipe. Definitely a keeper. Thanks Peggy!!

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TRANSPLANTTX

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Reviewed: Nov. 1, 2001

I made half of the recipe and i will say the bread was the worst tasting stuff i have ever eaten. The inside was all doughy.

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Susan

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Reviewed: Apr. 28, 2001

The description is right -- you DO have to hide this to make it last!! I substituted 1-1/2 cups whole wheat flour for 1-1/2 cups of the all-purpose flour and it was still great! Low in fat, too! EXCELLENT!

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WYOCAT

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Reviewed: Dec. 11, 2000

real good. Is just like my grandmothers if you substitute butter for the oleo

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POLEYWOG

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Reviewed: May 25, 2000

This is a nice quick and moist date bread recipe. It was easy to put together and baking time was a little longer then the recipe called for. It is very good as a breakfast bread spread with cream cheese. Will definitely keep this to make again!

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