Date Nut Bread
Yield: 1 loaf Pan: 9x5x3-inch

2 cups sifted enriched flour
4 teaspoons baking powder ( 1 tbs + 1 tsp. )
1/2 teaspoon salt
1/4 cup sugar
1 each egg, beaten
1 cup milk
1/4 cup margarine, melted
1 cup walnuts, finely chopped
1 cup chopped dates

1. Sift together the dry ingredients, flour, baking powder, salt and sugar.

2. Combine the wet ingredients, egg, milk and melted shortening.

3. Add the wet mixture to the dry mixture, stirring just until flour is well moistened, but not totally smooth. A few small lumps are OK.

4. Fold in nuts and dates. Pour into greased, lined loaf pan, 9x5x3-inch

5. Bake in moderate oven (350 F) for 1 hour. Cool 5-10 minutes before removing from pan. Makes 1 one-pound loaf

NB: "One cup walnuts, finely chopped" means chop the walnuts after measuring. One cup chopped dates means chop the dates, then measure them. A little of the flour on the dates helps when chopping.

DATE NUT BREAD OR MUFFINS
As loaves makes 2 loaves (20 slices each), 65 calories per serving
As muffins makes 24 muffins, 110 calories per serving

3 C. WHOLE WHEAT FLOUR
3/4 C. WHEAT BRAN

1 T. BAKING SODA
2 TSP. CINNAMON
1 TSP. CORRIANDER
1/2 C. WALNUTS, CHOPPED
1/2 C. DATES, CHOPPED

2 EGG WHITES
1 EGG
2 C. NONFAT MILK
1/4 C. HONEY
1/4 C. APPLE JUICE CONCENTRATE

Combine flour and other dry ingredients in a food processor and process briefly to just mix and chop dates and walnuts.

Transfer flour mixture to a large mixing bowl.
Combine wet ingredients in food processor to mix well.

Add wet ingredients to flour mixture and stir until the mixture is just moistened.

Divide between 2 nonstick sprayed loaf pans (8 x 4) and bake at 350° for 50 to 60 minutes. OR Form 24 muffins in muffin tins and bake for 30 minutes.

Date-Nut Bread

1 1/2 cups water
1 package dates, chopped, (8 ounce)
2 1/2 cups flour
1/2 cup brown sugar, firmly packed
1/2 cup granulated sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons vegetable oil
1 egg
1 tablespoon grated orange peel, heaping
1 cup chopped nuts

Boil water; pour over dates. Let cool.

Mix remaining ingredients together; stir in cooled date mixture.

Grease the bottom of a 9x5x3-inch loaf pan.

Pour into pan; bake in a preheated 350 degree oven for 55 to 65 minutes, or until a wooden pick inserted into the center comes out clean. Cool slightly then loosen the sides and remove to a rack to cool completely before slicing.

The bread can be stored in the refrigerator for up to a week or frozen for up to 3 months.