I brought this dish to a tea party of my mother. It was a hit! I thought I will be able to bring home a few leftovers, but there was none. Everyone seemed to prefer it more than the cakes. I ended up bringing home cake leftovers. It was a proud moment for me. I thought it wouldn’t taste as good the next day most especially when you freeze it, but it continued to remain moist and delicious even in the next few days.
I love my date bread with cream cheese and a cup of coffee. How do you like yours?
Ingredients
1 cup Great Value pitted chopped dates
1 cup coarsely Kirkland chopped walnuts
1 1/2 teaspoons Clabber Girl baking soda
1/2 teaspoon Morton salt
3 tablespoons vegetable shortening
3/4 cup boiling water
2 Eggland’s eggs
3/4 cup Domino sugar
1/2 cup Gold Medal whole wheat flour
1 cup Gold Medal all-purpose flour
Instructions
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.
When the loaf is done, slide a knife around the edges of the pan and turn the loaf onto a rack to cool completely.
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Quick Tip: Do not overbake, or the loaf will be dry.