JOANNE:
Good Afternoon. I have reduced this recipe down to an exact amount for you. About 37, oz which is 4.75 cups of batter. They will fit perfectly in your 9 well pan just fill each compartment equally in your pan. Good luck to you young lady.

COMES NOW:

Date Nut Bread for Mini Loaf Pans

1 1/2 cups of pitted dates
6 TBSP (3 oz) butter or margerine cut-up
1 1/4 cups of boiling water (10, oz)
2 cups of ALL-purpose flour (Approx 9.5 oz)
3/4 cups of granulated sugar (5 1/4 oz)
1 tsp of baking powder
1/2 tsp of baking soda
1/2 tsp of salt
1 large egg (1.75 oz) Lightly beaten.
1 cup of bite-sized walnuts (3 3/4 to 4, oz) you can break down the nuts with a rolling pin with nuts placed in a bag.

In a medium bowl combine dates,butter, & stir in boiling water & let sit till cool.

Pre-heat oven to 325 degrees. Grease a 9 X 5 inch metal pan.

In a large bowl mix flour,sugar,baking powder & soda & salt. Stir beaten egg into date mixture & blend.& then stir date mixture into flour mixture & mix just till all is moistened & blended. Now mix in the walnuts.

Pour batter into pan & bake for 1 hour to 1 hour 10 minutes. Joanne after 30 minutes I would rotate pan to insure even baking, also to insure the middle of the cake gets baked place a sheet of alum. foil on top of the pan & remove after exactly 15 minutes, not before or otherwise the chemical leaveners will fail.

Cool pan for 10 -- 12 min & Remove cake from pan & cool cake on wire rack.

Have a nice day.
~Chef Dunask.