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Bread, Date Nut II (P, TNT)
Source: Adapted from a recipe on the Internet
Yield: 1 3-pound loaf

Shortening, for greasing pan
Flour, for pan
7/8 cup unbleached, unsifted all-purpose flour
1 teaspoon salt
1 pound (4 cups) pitted dates, whole
1 pound (4 cups) whole pecan halves
4 extra large or jumbo eggs, room temperature, unbeaten
1 cup granulated sugar
1/2 cup mild vegetable oil

Grease and flour one 9"x5"x3" loaf pan. Set aside.

Pour flour and salt into medium-large mixing bowl (at least 3-quart). Stir with wire whisk (to simulate sifting). Add dates and nuts. Stir until well-coated with flour. Set aside.

Break eggs into 4-quart mixing bowl. Add sugar and oil. Beat with wire whisk until thoroughly blended.

Add reserved dry ingredients. Stir with wooden spoon until all dry ingredients are thoroughly moistened.

Spoon into prepared pan. Place pan on center shelf of COLD oven. Set temperature at 300°F.

Bake until toothpick inserted in center of loaf (not dates) comes out clean (usually 2 hours). Place pan on wire rack for about 15 minutes. Invert loaf onto rack and let cool completely.

Serve plain (or spread with cream cheese).

If preferred, substitute 1 cup sifted all-purpose flour.

Poster's Notes:
It is preferable that the flour has a protein content of about 10-1/2 per cent, such as Gold Medal or Pillsbury.

This is delicious, and almost effortless to make. It does not even require an electric mixer, and the nuts and dates are not chopped. I found the original recipe on the internet, and changed it a little to make it simpler.

Although intended for a 3-pound loaf, you can divide it between 2 (8"x5") loaf pans, and bake for only 1-1/2 hours. Just be forewarned that this batter does not rise much, so they will be very "low" loaves.

This would be wonderful for cream cheese sandwiches at a tea.

Posted by Virginia Sauer (Sir Angus), Z'L

Nutritional Info Per Serving: N/A