Cheddar Date Nut Loaf
Yield
1 loafPrep
30 minCook
60 minReady
100 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
dates
finely chopped |
|
| 2 | teaspoons |
butter
|
|
| ¾ | cup |
water
boiling |
|
| 1 ¾ | cups |
unbleached all-purpose flour
sifted |
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | cup |
sugar
granulated |
|
| 1 | large |
eggs
well beaten |
|
| 4 | ounces |
cheddar cheese, medium
shredded |
|
| 1 | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
dates
finely chopped |
|
| 1E+1 | ml |
butter
|
|
| 177 | ml |
water
boiling |
|
| 414 | ml |
unbleached all-purpose flour
sifted |
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 118 | ml |
sugar
granulated |
|
| 1 | large |
eggs
well beaten |
|
| 115.6 | ml/g |
cheddar cheese, medium
shredded |
|
| 237 | ml |
walnuts
chopped |
|
Directions
Preheat the oven to 325℉ (160℃).
Place the dates and butter in a small bowl and pour the boiling water over them.
Let stand for 5 minutes.
Stir the dry ingredients together in a large bowl.
Add the date mixture, egg, cheddar and nuts.
Mix until just blended and spoon the mixture into a well greased 9 X 5-inch loaf pan.
Let stand for 20 minutes.
Bake for 50 to 60 minutes in the preheated oven or until a wooden pick inserted in the center of the loaf comes out clean.
Turn out onto a rack and cool before slicing.
NOTE: The flavor improves is the bread stands overnight before serving.
