Moist 'n' Dark Nut Bread

recipe
"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

Yield:

3 loaves, 16 servings per loaf (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

Preheat oven to 350°.

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

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.

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.

Note:

March 2004
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