Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

"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

Recipe by Cooking Light September 2001


Recipe Summary test

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


Ingredient Checklist


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

  • Preheat oven to 325°.

  • 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.

  • 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.

Nutrition Facts

94 calories; calories from fat 7%; fat 0.7g; saturated fat 0.3g; mono fat 0.2g; poly fat 0.1g; protein 1.4g; carbohydrates 21.4g; fiber 1.1g; cholesterol 8mg; iron 0.6mg; sodium 122mg; calcium 6mg.