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Moist Date Nut Bread

SUBMITTED BY: Canadian Girl PHOTO BY: fallen

"A moist not too sweet version of a figgy pudding but made with dates and minus the spices. You could try covering with buttered foil and steaming it for a even moister version. This can also be baked in a (28 ounce) can."

RECIPE RATING:

Read Reviews (22)

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PREP TIME	30 Min
COOK TIME	50 Min
READY IN	1 Hr 20 Min
Original recipe yield 1 - 9x5 inch loaf

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 1/2 cups chopped dates
1/4 cup butter
1 cup boiling water
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a 9x5 inch loaf pan.
In a medium bowl, combine the dates and butter. Pour boiling water over them, and let stand until cool.
When the dates have cooled, stir the mixture to break up any clumps. Mix in the brown sugar and egg until well blended. Combine the flour, baking soda, baking powder, and salt; stir into the date mixture until just blended. Pour into the prepared pan.
Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean.

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REVIEWS

Reviewed on Nov. 19, 2005 by TUNISIANSWIFE

This is the BEST EVER!!! I've never tasted such moist date bread. I had an overabundance of... MORE

Reviewed on Dec. 7, 2004 by LOUMURBRYN

A delicious, moist date bread just like grandma's! MORE

Reviewed on Dec. 16, 2004 by WildRose

Fabulous recipie! Very sweet, though. I'll cut down the sugar next time (the dates are sweet... MORE

Reviewed on Dec. 7, 2004 by GMCCRADY

Outstanding dish and very easy to make! I will make this again many times. MORE

Reviewed on Apr. 29, 2007 by NANCYZEWIEY

Excellent moist flavorful. I didn't steam it but I wrapped it in foil while still hot from... MORE

Reviewed on May 25, 2006 by Laurie

My mom brought me dates from a trip she was on...I have always had someone elses date nut... MORE

Reviewed on Feb. 1, 2008 by La Panadera

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

La Panadera
Feb. 1, 2008

I had some date in my closet that needed to be used so I thought why not try this recipe. What a great choice it turned out to be. While I did modify the recipe somewhat, the core stands true. I ran out of dates, and as one reader suggeted I used 1-1/2 c. dates and 1 c. chopped prunes. I also used the orange idea another reviewer suggested. I reduced the sugar to 1/3 c. and after I toasted my raw walnuts in the oven I broke them apart with my hands, instead of chopping them b/c I like to taste my walnuts. The other thing different I did was to use all whole wheat flour and add 1 tablespoon vital wheat gluten (you can purchase this at a natural foods store). In my baking class I learned that whole wheat flour has very little gluten (the protein in flour) and by adding in the vital wheat gluten (which is almost all protein) it adds lightness to baked goods. This is exactly what it did to my loaves. I will do this again b/c IMO whole wheat is better than white or unbleached flours. I also used three mini pans and baked them for only 30 minutes and they were done. I really enjoyed this recipe.

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2 users found this review helpful

I had some date in my closet that needed to be used so I thought why not try this recipe. ... MORE

Reviewed on Mar. 7, 2007 by skyusufali

Excellent! Added 1 tsp cinnamon and completely forgot to add nuts, but it was lovely... MORE

Reviewed on Dec. 12, 2006 by ALASKABABA

Absolutely the best! I like to grate the rind of a large navel orange and add the juice to... MORE

Reviewed on Dec. 22, 2006 by HINKBONE

This is a very good moist coffee cake. The only thing I added was pecans instead of wal-nuts.... MORE

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