Date-Nut Bread (Cook's Country)

By Foodiewife

Serve slices with butter, cream cheese, or a smear of olive spread. You'll need 3 cups pitted, chopped dates and 2 loaf pans.

Ingredients

• 2 (8-ounce) packages chopped dates
• 2 cups boiling water
• 2 cups sugar
• 3 tablespoons unsalted butter
• 1 teaspoon baking soda
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon Salt
• 1 large egg
• 1 tablespoon vanilla extract
• 1 cup pecans , toasted and chopped

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8½-inch loaf pans. Combine dates, water, sugar, butter, and baking soda in medium bowl. Let mixture cool until just warm to touch, about 20 minutes.

2. Combine flour, baking powder, and salt in large bowl. Whisk cooled date mixture, egg, and vanilla into flour mixture until combined. Stir in pecans.

3. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted into center comes out with few dry crumbs attached, 45 to 50 minutes. Cool bread in pans for 15 minutes, then turn out onto wire rack. Serve warm or at room temperature. (Bread can be stored in airtight container at room temperature for up to 3 days.)