Dawn NoltAuthorDawn NoltCategoryDifficultyIntermediateRating

Relive those happy childhood memories of eating Date Nut Bread with cream cheese sandwiched in between.

Yields12 Servings
Cook Time50 mins

 2 ½ cups chopped dates
 1 cup butter
 1 cup boiling orange juice
  cup packed brown sugar
 1 Nature's Yoke egg
 1 ¾ cups all-purpose flour
 1 tsp baking soda
 1 tsp baking powder
 ¾ tsp salt
 1 cup walnuts, chopped

1

Preheat oven to 350 F. Grease and flour a 9x5 inch loaf pan.

2

Combine dates and butter. Pour boiling orange juice over them and let stand until cool.

3

When the dates have cooled stir mixture to break up clumps. Add the brown sugar and egg and mix until well blended.

4

Combine the flour, baking soda, baking powder and salt; stir into date mixture just until blended. (Don't over stir.) Add walnuts and stir. Pour into prepared pan.

5

Bake for 45-50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool slightly. To insure moist bread, wrap in wax paper and then in tin foil. Put in a ziplock bag and put in fridge until ready to serve.

Ingredients

 2 ½ cups chopped dates
 1 cup butter
 1 cup boiling orange juice
  cup packed brown sugar
 1 Nature's Yoke egg
 1 ¾ cups all-purpose flour
 1 tsp baking soda
 1 tsp baking powder
 ¾ tsp salt
 1 cup walnuts, chopped

Directions

1

Preheat oven to 350 F. Grease and flour a 9x5 inch loaf pan.

2

Combine dates and butter. Pour boiling orange juice over them and let stand until cool.

3

When the dates have cooled stir mixture to break up clumps. Add the brown sugar and egg and mix until well blended.

4

Combine the flour, baking soda, baking powder and salt; stir into date mixture just until blended. (Don't over stir.) Add walnuts and stir. Pour into prepared pan.

5

Bake for 45-50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool slightly. To insure moist bread, wrap in wax paper and then in tin foil. Put in a ziplock bag and put in fridge until ready to serve.

Date Nut Bread