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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This is the only date-nut bread I've come across that tastes good, has a moist and chewy texture, and improves with age. Wrapped in plastic, it lasts a long time in the refrigerator and freezes beautifully. -CL Reader Ingredients:
2 cups chopped pitted dates |
2 teaspoons baking soda |
2 cups boiling water |
2 cups sugar |
1 tablespoon vegetable shortening |
1 teaspoon salt |
1 teaspoon vanilla extract |
1 large egg |
3 1/2 cups all-purpose flour |
1 cup chopped pecans, toasted |
cooking spray |
Directions:
1. Combine dates and baking soda in a medium bowl. Pour water over the date mixture; stir and let cool.
2. Preheat oven to 350°.
3. Place sugar, vegetable shortening, salt, vanilla, and egg in a large bowl; beat with a mixer at medium speed until well blended.
4. Lightly spoon flour into dry measuring cups; level with a knife. Add flour and date mixture alternately to sugar mixture, beginning and ending with the flour mixture. Stir in pecans.
5. Pour batter into 3 (8 1/2 x 4 1/2-inch) loaf pans coated with cooking spray. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on wire racks; remove from pans. Cool completely.
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