Time 1h20m Yield 12 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a 9x5 inch 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. Stir in walnuts. 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.
Time 2h25m Yield One 8-inch loaf Number Of Ingredients 19 Steps:
Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan. Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid, and the pecans. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar, and orange zest on medium speed until just combined. Slice the bread and serve with the orange cream cheese on the side for spreading.
Number Of Ingredients 12 Steps:
Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan. Place the dates, butter, baking soda, salt, and brown sugar in a mixing bowl. Pour the hot coffee into the bowl, stirring to combine. Allow the mixture to cool for 15 minutes. Add the egg, vanilla, liquor, baking powder, and flour, beating gently until smooth. Stir in the walnuts. Pour the batter into the pan, gently tapping the pan on the counter to settle the batter. Bake the bread for 45 to 55 minutes, tenting the loaf gently with foil after 30 minutes, to prevent over-browning. Remove the bread from the oven; a cake tester or toothpick inserted into the center should come out clean, and an instant-read thermometer should read about 200°F. After 10 minutes, gently turn the bread out of the pan onto a rack to cool. Cool completely before slicing. Wrap airtight, and store at room temperature for several days; freeze for longer storage. Yield: 1 loaf, about 16 servings.
Time 1h30m Yield 12 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a saucepan over medium heat, bring dates and water to a boil. Stir in 1/2 cup butter and 1 cup sugar until melted. Remove from heat and stir in baking soda. Let cool for 10 minutes. Place date mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in chopped walnuts. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve slices with Warm Sauce. To make Warm Sauce: In a saucepan over medium heat, combine 1/4 cup butter with cream and brown sugar. Heat, stirring constantly, until mixture boils and sugar is dissolved.
Time 1h10m Yield 12 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350F; spray a loaf pan with nonstick baking spray like Pam, and set aside. In a small bowl or measuring cup, pour boiling water over baking soda so that soda dissolves. Place dates in a mixing bowl and pour water/soda mixture over dates; let cool. In a small bowl, stir together the flour, baking powder and salt; set aside. In a different bowl, beat the egg with an electric mixer, then slowly add the brown sugar, beating well after each addition. To the egg/sugar mixture, add cooled date mixture, toasted nuts and vanilla; mix well. Stir in the dry ingredients. Now, add the melted butter and mix well. Pour this mixture into the prepared pan and bake in preheated oven for approximately 55 minutes, or until loaf tests done. Let cool 10 minutes before removing from pan, then cool completely on a rack.
Time 1h20m Yield 12 serving(s) Number Of Ingredients 10 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.
Time 1h30m Yield 12 Number Of Ingredients 13 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.
Time 55m Yield 2 loaves. Number Of Ingredients 11 Steps:
In a bowl, cream shortening and sugar. Add eggs and vanilla; beat until fluffy. Combine dry ingredients; add alternately to creamed mixture with orange juice. Blend well. Fold in dates and walnuts. , Pour into two greased, floured and waxed paper-lined 8x4-in. loaf pans. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack.
Time 1h40m Yield 24 Number Of Ingredients 10 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.
Time 1h15m Yield 1 loaf Number Of Ingredients 10 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.
Time 1h25m Yield 1 loaf, 8 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350F and butter a 9 x 5 loaf pan. In a bowl, pour hot water over dates and butter. Stir and let the mix stand until lukewarm. In a food processor, puree 1/3 of the date mixture to make a paste. Stir paste back into date bowl mixture. Add brown sugar, molasses, vanilla, and eggs. Mix until combined. In another bowl, sift the all purpose flour, baking powder, baking soda and salt together. Add whole wheat flour and mix well. Make a well in the center of the dry ingredients and pour in the date mixture. Stir until well combined. Pour batter into prepared loaf pan. Bake for 50-60 minutes until loaf top has risen. Remove bread from the oven and cool in the pan on a wire rack for at least 30 minutes before turning out.
Time 3h5m Yield 1 loaf (1-1/2 pounds). Number Of Ingredients 8 Steps:
In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add dates and walnuts.
Time 1h30m Yield 20 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans, or line with parchment paper. Sift the flour, baking powder, baking soda and salt into a bowl, and set aside. In a large bowl, mix together the sugar and shortening. Beat in the eggs and vanilla. Toss the walnuts and dates with the dry ingredients, and stir into the sugar mixture alternately with the hot coffee. Divide the batter evenly between the two loaf pans. Bake for 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.
Time 1h Yield 2 loaves (12 slices each). Number Of Ingredients 10 Steps:
In a large bowl, combine the dates, water and butter; let stand for 5 minutes. In a large bowl, combine the flour, sugar, walnuts, baking soda and salt. In a small bowl, combine the eggs, vanilla and date mixture. Stir into dry ingredients just until moistened. , Pour into two greased 8x4-in. loaf pans. Bake at 375° for 45-50 minutes or until a toothpick comes out clean. Cover loosely with foil if top browns to quickly. Cool for 10 minutes before removing from pans to wire racks.
Time 55m Yield One 9-by-5-inch loaf Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray. Place the dates in a small bowl and sprinkle with the salt and baking soda. Pour the boiling water over the mixture and allow it to sit until it cools. Meanwhile, in the bowl of a mixer fitted with the whisk attachment or in a large bowl using a handheld mixer (or a whisk and a lot of elbow grease), beat the sugar and butter until creamy. Add the egg and vanilla and beat until well combined, about 1 minute. Using a rubber spatula, stir in the date mixture (water and all) and then fold in the flour. The batter will be very stiff. Transfer the batter to the prepared loaf pan and, using a rubber spatula, smooth out the top so the loaf is even. Bake until the loaf is dark golden brown, a toothpick tests clean when inserted into the center of the loaf, and the bread is firm to the touch, about 40 minutes. Let the bread cool completely on a wire rack before turning it out of the pan and slicing it. Leftovers can be stored in a plastic bag at room temperature for up to 3 days (if the slices get a bit dry, you can revive them in a toaster oven or regular oven set at 300 degrees F for a few minutes before serving).
Yield Makes 1 loaf Number Of Ingredients 12 Steps:
Preheat oven to 350?F. Butter and flour 9 x 5 x 3-inch loaf pan. Combine dates and 3/4 cup boiling water in medium bowl. Let stand until just cool, about 15 minutes. Sift flour, baking soda, salt and cinnamon into small bowl. Beat butter in large bowl until smooth. Gradually beat in sugar, then egg, lemon juice and lemon peel. Mix in dry ingredients in 3 additions alternately with date mixture in 2 additions. Stir in pecans. Transfer batter to prepared pan. Bake bread until tester inserted into center comes out clean, about 55 minutes. Cut around pan sides; turn bread out onto rack. Cool completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)
