Nana’s Date Nut Bread

Nana’s Date Nut Bread Makes 2 Loaves 12 Thick Slices Per Loaf

Note: If using glass bread pans, decrease the oven temp by 25 degrees. This is the “rule of thumb” whenever using glass rather than metal. Ingredients: 1 cup chopped dates – $1.79 2 Teaspoons baking soda – stock 1½ cups boiling water – stock 2 eggs, lightly beaten – stock 2 Teaspoons salt – stock 1½ cups light brown sugar – stock 3 cups flour – stock 2 Teaspoons baking powder – stock 1 cup walnuts, coarsely chopped – stock 2 Teaspoons Vanilla – stock 4 Tablespoons sweet butter, melted – stock Grand Total Assuming Well-Stocked Pantry: $1.79 Total Per Loaf: $0.90 Total Per Slice: $0.07   Directions: 1. Preheat the oven to 350 degrees. Butter the bottoms and sides of 2 metal bread pans. (Or use cooking spray such as “Pam”). 2. In a small bowl combine the chopped dates with the baking soda. 3. In a separate, large bowl, whisk together the eggs, salt, and brown sugar. 4. In yet one more bowl, sift together the flour with the baking powder. 5. Pour the boiling water over the dates and baking soda. 6. Mix at once with the egg mixture. 7. Gradually add the flour mixture, mixing well. Add the chopped walnuts. 8. Stir in the vanilla and melted butter, combining thoroughly. 9. Pour into the prepared bread pans, dividing equally. 10. Bake for 45 minutes until a toothpick inserted in the middle comes out clean. 11. Immediately invert bread onto wire racks. Note: When you tap on the bottom of baked bread, there is a “hollow” sound. Invert the loaves again so that they are right side up. 12. Serve warm or at room temperature.