Date Nut Bread

A wonderful, very rich loaf that is moist and delicious. Keeps well if you hide it! Good toasted for breakfast also.

Step: 1

Combine baking soda with the boiling water. Soak the dates in the water and baking soda solution for 30 minutes.

Step: 2

Cream sugar and butter together. Add eggs, vanilla, dates, nuts, flour, and salt.

Step: 3

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.

Per Serving: 226 calories; protein 3.9g; carbohydrates 42.2g; fat 5.2g; cholesterol 15.5mg; sodium 276.3mg.

The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.