Favourite Date Nut Raisin Bread
Favourite Date Nut Raisin Bread recipe
Yield
14 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
dates
|
|
| ¾ | cup |
walnuts
coarsely chopped |
|
| 1 | cup |
raisins, seedless
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
water
boiling |
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
baking powder
|
|
| 2 | large |
egg whites
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
dates
|
|
| 177 | ml |
walnuts
coarsely chopped |
|
| 237 | ml |
raisins, seedless
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
water
boiling |
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
baking powder
|
|
| 2 | each |
egg whites
|
|
Directions
Preheat oven to 350℉ (180℃).
Chop dates. Combine dates, nuts and raisins in a bowl. Sprinkle baking soda over above mixture. Pour 1 cup boiling water over mixture. Cover and set bowl aside while mixing the rest of the ingredients.
In another bowl mix flour, sugar, baking powder and egg whites. Mix together with pastry blender or two knives held together. Combine ingredients of both bowls; mix well.
Bake in a lightly oiled 9-by-5-inch loaf pan 1 hour. Let cool in pan for 10 minutes, transfer bread to a wire rack. Let cool completely.
