Publisher Photo
Publisher Photo
"I discovered this nutty bread when my aunt gave our family a bunch of dates and we didn't know what to do with them," recalls Karen-Jean Coxe of Ione, California. "I simply love it!"
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 1 hour + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 1 hour + cooling

Ingredients

  • 1 cup chopped dates
  • 1 cup boiling water
  • 1 tablespoon vegetable oil
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chopped walnuts

Directions

In a bowl, combine the dates, water and oil; let stand for 10 minutes (do not drain). Add the brown sugar, egg and vanilla; mix well. Combine the flour, baking soda and salt; stir into date mixture just until combined. Fold in walnuts.
Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-65 minutes or until golden brown and a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf, 16 servings, 1 slice per serving.
Originally published as Walnut Date Loaf in Quick Cooking March/April 2003, p17

Nutritional Facts

1 slice: 199 calories, 6g fat (1g saturated fat), 13mg cholesterol, 126mg sodium, 34g carbohydrate (21g sugars, 2g fiber), 4g protein.

  • 1 cup chopped dates
  • 1 cup boiling water
  • 1 tablespoon vegetable oil
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chopped walnuts
  1. In a bowl, combine the dates, water and oil; let stand for 10 minutes (do not drain). Add the brown sugar, egg and vanilla; mix well. Combine the flour, baking soda and salt; stir into date mixture just until combined. Fold in walnuts.
  2. Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-65 minutes or until golden brown and a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf, 16 servings, 1 slice per serving.
Originally published as Walnut Date Loaf in Quick Cooking March/April 2003, p17

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