Date & Nut Bread
Yield
1 loafPrep
10 minCook
60 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
dates
chopped |
|
| 1 | cup |
water
boiling |
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
beaten |
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | cup |
nuts
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
dates
chopped |
|
| 237 | ml |
water
boiling |
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
beaten |
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 118 | ml |
nuts
chopped |
*
|
Directions
Add soda and boiling water to dates.
Let stand and cool. Then mix with remaining ingredients.
Bake in moderate oven 1 hour. Bake in long loaf bread pan.
Note: No exact temperature given. Moderate oven is 350 to 400℉ (200℃).
