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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Date-Nut Bread

Makes: 14 servings Yield: 1 loaf (14 servings)
Prep 25 mins Bake 350°F 50 mins Stand  overnight
Date-Nut Bread
Ingredients
  • 2  cups  all-purpose flour
  • 1  cup  sugar
  • 1  tablespoon  baking powder
  • 1/2  teaspoon  salt
  • 1  egg
  • 1 1/4  cups  milk
  • 1/4  cup  cooking oil
  • 1  cup  mixed nuts, chopped
  • 1/2  cup  pitted dates, chopped
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)
  • Servings Per Recipe 14,
  • cal. (kcal) 244,
  • Fat, total (g) 11,
  • chol. (mg) 17,
  • sat. fat (g) 2,
  • carb. (g) 34,
  • fiber (g) 2,
  • pro. (g) 5,
  • vit. A (IU) 49,
  • sodium (mg) 191,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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