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Date-Nut Bread

Chewy sweet dates contrast with salty mixed nuts in this golden version of an old-fashioned favorite recipe. Be sure to buy whole dates that are not already sugared.

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  • Makes: 14 servings
  • Yields: 1 loaf (14 servings)
  • Prep: 25 mins
  • Bake: 50 mins 350°F
  • Stand: overnight

Date-Nut Bread

Directions

  1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan. Line bottom of the pan with a piece of waxed paper or parchment paper; set aside. In a large bowl, stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
  2. In a medium bowl, beat egg with a fork; stir in milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts and dates.
  3. Spoon batter into prepared pan; spread evenly. Bake for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean.
  4. Cool in pan on a wire rack for 10 minutes. Remove from pan. Remove waxed paper or parchment paper. Cool completely on wire rack. Wrap and store overnight before slicing. Makes 1 loaf (14 servings).

Nutrition Facts (Date-Nut Bread)

  • Per serving:
  • 244 kcal cal.,
  • 11 g fat
  • (2 g sat. fat,
  • 17 mg chol.,
  • 191 mg sodium,
  • 34 g carb.,
  • 2 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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