PAT NIXON'S DAT-NUT BREAD
I found this recipe in our local newspaper and thought I'd share it with everyone, It comes from a recipe that ran in 1961. Enjoy!!
Provided by Chef mariajane
Categories Quick Breads
Time 1h
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Cut dates into small pieces and place in a bowl. Add baking soda to boiling water and pour over dates in bowl. Set aside and let mixture stand.
- With a mixer, cream butter and sugar together. Add the egg. Strain water from the date mixture into the creamed sugar and egg mixture.
- Add flour and beat well. Add nuts, dates and vanilla. Pour the mixture into two greased loaf pans.
- Bake for one hour in a 350F oven.
Nutrition Facts : Calories 2445, Fat 46.1, SaturatedFat 9.5, Cholesterol 121, Sodium 1804.5, Carbohydrate 494.6, Fiber 29, Sugar 323.1, Protein 38.4
DATE NUT BREAD
Steps:
- Preheat the oven to 350.
- Grease an 8 1/2 x 4 1/2 x 3 inch loaf pan.
- Put the dates, walnuts, baking soda, salt and shortening in a bowl. Pour the boiling water over and stir. Let the mixture stand for 15 minutes.
- Using a fork, beat the eggs and sugar together in a bowl. Add the flours and stir; the batter will be too stiff to mix well. Add the date mixture and mix briskly until the batter is well blended. Spoon into the loaf pan and bake 40 to 50 minutes. Check the loaf often; it is done when a few moist crumbs cling to a straw inserted in the middle of the loaf. The bread will continue to bake after it is removed from the oven. Do not overbake, or the loaf will be dry.
- When the loaf is done, slide a knife around the edges of the pan and turn the loaf onto a rack to cool completely. This bread freezes well.
DATE NUT SPICE BREAD
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan.
- Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid, and the pecans.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar, and orange zest on medium speed until just combined.
- Slice the bread and serve with the orange cream cheese on the side for spreading.
DATE NUT BREAD
A wonderful, very rich loaf that is moist and delicious. Keeps well if you hide it! Good toasted for breakfast also.
Provided by Peggy
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 10
Steps:
- Combine baking soda with the boiling water. Soak the dates in the water and baking soda solution for 30 minutes.
- Cream sugar and butter together. Add eggs, vanilla, dates, nuts, flour, and salt.
- Divide batter equally between two 9 x 5 (or 8 1/2 x 4 1/2) inch greased loaf pans. Bake 1 hour at 300 degrees F (150 degrees C) (or until loaf tests done). Can be frozen when cool.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 42.2 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 276.3 mg, Sugar 22.7 g
DATE NUT BREAD
Be sure the guest of honor at your Mother's Day brunch receives the recipe for this bread, sent in by Rosemary White of Oneida, New York-she'll appreciate its convenience. "My family likes its flavor," Rosemary reports, "and I like the fact that the bread can be baked ahead!"
Provided by Taste of Home
Time 55m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a bowl, cream shortening and sugar. Add eggs and vanilla; beat until fluffy. Combine dry ingredients; add alternately to creamed mixture with orange juice. Blend well. Fold in dates and walnuts. , Pour into two greased, floured and waxed paper-lined 8x4-in. loaf pans. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack.
Nutrition Facts :
FAVORITE DATE NUT BREAD
This is a moist bread. I serve it as a desert! My daughter does not like raisins so I have made this bread increasing the dates to 12 oz and eliminating the raisins.
Provided by PaulaG
Categories Quick Breads
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Prepare a loaf pan by spraying with cooking spray.
- Combine dates, nuts and raisins; sprinkle with baking soda.
- Pour 1 cup of boiling water over all of this.
- Cover the bowl and set aside while mixing remaining ingredients.
- In another bowl, with a pastry blender, mix the flours, sugar, Splenda, baking powder, egg and egg white.
- Combine the date mixture with the flour mixture, mix well.
- Pour into prepared pan and bake for 50 minutes or until toothpick inserted off center comes out clean.
Nutrition Facts : Calories 207.9, Fat 3.2, SaturatedFat 0.5, Cholesterol 11.7, Sodium 172.3, Carbohydrate 43.8, Fiber 3.3, Sugar 25.5, Protein 4.3
OLD-FASHIONED DATE-NUT BREAD RECIPE - (3.8/5)
Provided by SMorrissey
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan. Place the dates, butter, baking soda, salt, and brown sugar in a mixing bowl. Pour the hot coffee into the bowl, stirring to combine. Allow the mixture to cool for 15 minutes. Add the egg, vanilla, liquor, baking powder, and flour, beating gently until smooth. Stir in the walnuts. Pour the batter into the pan, gently tapping the pan on the counter to settle the batter. Bake the bread for 45 to 55 minutes, tenting the loaf gently with foil after 30 minutes, to prevent over-browning. Remove the bread from the oven; a cake tester or toothpick inserted into the center should come out clean, and an instant-read thermometer should read about 200°F. After 10 minutes, gently turn the bread out of the pan onto a rack to cool. Cool completely before slicing. Wrap airtight, and store at room temperature for several days; freeze for longer storage. Yield: 1 loaf, about 16 servings.
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