1947 Date Nut Bread Recipes

MOIST DATE NUT BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Grease and flour a 9inx5in loaf pan.
• In a medium bowl, combine the dates and butter.
• Pour boiling water over them, and let stand until cool.
• When the dates have cooled, stir the mixture to break up any clumps.
• Mix in the brown sugar and egg until well blended.
• Combine the flour, baking soda, baking powder, and salt.
• Stir into the date mixture until just blended.
• Pour into the prepared pan.
• Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean.

CLASSIC MOIST DATE NUT BREAD

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Grease a 9 x 5 x 3-inch loaf pan.
• In a medium bowl, pour the boiling water over the chopped dates. Add the butter and set aside.
• In a large bowl, beat the sugar, brown sugar, and egg with a mixer until light.
• In a separate bowl, combine the flour, baking powder, and salt.
• Add the flour mixture to the sugar mixture, alternating with the date and water mixture.
• Stir in the chopped nuts with a spoon.
• Pour into the loaf pan.
• Bake in the preheated oven for 45 to 55 minutes, or until a wooden pick inserted in the center comes out clean.

DATE NUT BREAD

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.

GRANDMA'S DATE-NUT BREAD

Steps:

• Put raisins in a bowl. Pour boiling water over raisins; soak until raisins have flavored the water, about 20 minutes. Drain raisins, reserving the water. Discard raisins.
• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
• Bring reserved water to a boil in a small saucepan. Measure 3/4 cup boiling water into a bowl. Stir baking soda into water.
• Put dates and prunes in a large bowl. Pour baking soda-water over dates and prunes; add unsalted butter and stir until melted. Stir sugar and vanilla extract into the fruit mixture; let cool to room temperature.
• Stir egg into the fruit mixture to evenly coat. Mix flour and salt together in a small bowl; add to fruit mixture and stir. Fold walnuts into the mixture and pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

AWESOME DATE NUT BREAD

Steps:

• 1. In a large bowl, combine the dat, water and butter. Let stand for 5 minutes.
• 2. In a large bowl, combine the flour, sugar, walnuts,and baking soda.
• 3. In a small bowl, combine the eggs, vanilla and date mixture. Stir into dry ingredients. Do not drain the water out of the dates. Stir until well blended.
• 4. Pour into two 8 in. x 4 in. loaf pans. Bake at 375 degrees for 45-50 minutes or until a toothpick comes out clean. Cover loosely with foil if the top browns too quickly. Cool for 10 minutes before removing from pans to wire rack

1947 DATE NUT BREAD

Steps:

• Combine the first three ingredients in a bowl, cover and let cool.
• Grease a loaf pan.
• Sift dry ingredients together.
• Beat sugar and egg together and add to dates, alternatively with the sifted ingredients.
• Dredge nuts in a small amount of flour and stir into batter.
• Pour into prepared pan, let rise for 20 minutes.
• While batter is rising, preheat oven to 325°F.
• Bake for 50 to 60 minutes.
• Turn out onto cooling rack to cool.
• Serve sliced very thin for sandwiches, spread with cream cheese or butter.

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.