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Date Bread

Yield 2 loaves, 16 servings per loaf (serving size: 1 slice)
"This bread is easy to make. Because the dates soak overnight, the bread should be started the day before serving. I also like the fact that the recipe makes two substantial loaves - one to keep and one to give to a friend." CL Reader

Ingredients

  • 2 cups chopped pitted dates
  • 2 cups boiling water
  • 2 teaspoons baking soda
  • Cooking spray
  • 4 teaspoons all-purpose flour
  • 1 cup sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt

Nutrition Information

  • calories 94
  • caloriesfromfat 7 %
  • fat 0.7 g
  • satfat 0.3 g
  • monofat 0.2 g
  • polyfat 0.1 g
  • protein 1.4 g
  • carbohydrate 21.4 g
  • fiber 1.1 g
  • cholesterol 8 mg
  • iron 0.6 mg
  • sodium 122 mg
  • calcium 6 mg

How to Make It

  1. Combine the first 3 ingredients in a large bowl; cover date mixture, and let stand 24 hours.

  2. Preheat oven to 325°.

  3. Coat 2 (8 x 4-inch) loaf pans with cooking spray, and dust each pan with 2 teaspoons flour. Add the sugar, butter, vanilla, and egg to date mixture. Lightly spoon 2 1/4 cups flour into dry measuring cups, and level with a knife. Add flour and salt to date mixture, stirring just until blended. Divide the batter evenly between prepared pans.

  4. Bake at 325° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool the loaves 10 minutes in pans on a wire rack. Remove loaves from pans, and cool completely on wire rack.