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Moist 'n' Dark Nut Bread

Yield 3 loaves, 16 servings per loaf (serving size: 1 slice)
"This is the only date-nut bread I've come across that tastes good, has a moist and chewy texture, and improves with age. Wrapped in plastic, it lasts a long time in the refrigerator and freezes beautifully." -CL Reader

Ingredients

  • 2 cups chopped pitted dates
  • 2 teaspoons baking soda
  • 2 cups boiling water
  • 2 cups sugar
  • 1 tablespoon vegetable shortening
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 3 1/2 cups all-purpose flour
  • 1 cup chopped pecans, toasted
  • Cooking spray

Nutrition Information

  • calories 107
  • caloriesfromfat 19 %
  • fat 2.3 g
  • satfat 0.3 g
  • monofat 1.2 g
  • polyfat 0.7 g
  • protein 1.5 g
  • carbohydrate 21 g
  • fiber 1 g
  • cholesterol 4 mg
  • iron 0.6 mg
  • sodium 103 mg
  • calcium 6 mg

How to Make It

  1. Combine dates and baking soda in a medium bowl. Pour water over the date mixture; stir and let cool.

  2. Preheat oven to 350°.

  3. Place sugar, vegetable shortening, salt, vanilla, and egg in a large bowl; beat with a mixer at medium speed until well blended.

  4. Lightly spoon flour into dry measuring cups; level with a knife. Add flour and date mixture alternately to sugar mixture, beginning and ending with the flour mixture. Stir in pecans.

  5. Pour batter into 3 (8 1/2 x 4 1/2-inch) loaf pans coated with cooking spray. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on wire racks; remove from pans. Cool completely.