Date Nut Bread

This bread is my husband's absolute favorite of all the different quick breads that I make. He would have me make this recipe once a month, if he could. The bread is full of chopped dates and pecans so it is a bit high in calories, but worth every single one of them. The recipe makes two loafs, one for now and one for the freezer for later. This is another recipe from my old McCall's Cook Book that is tattered and has pages falling out of it from all of the years of use. Don't you just love a cook book that represents years of loving the people in your life? I sure do. Blessings...

Recipe:

4 cups pitted dates
2 cups coarsely chopped walnuts (I use pecans)
2 cups boiling water
2-3/4 cups unbleached all-purpose flour
1-1/2 tsp. baking soda
1 tsp. salt
1/2 cup butter, softened
1-1/4 cups light-brown sugar, firmly packed
2 eggs
1 tsp. vanilla

1. Cut the dates into thirds. Place dates and chopped nuts in a large bowl and pour boiling water over; stir and let cool to room temperature - about 45 minutes.
2. Grease two 8-1/2 x 4-1/2-inch loaf pans. Set aside.
3. Combine flour with baking soda and salt; set aside.
4. In a large bowl, with electric mixer at high speed, beat butter with sugar, eggs, and vanilla until smooth. Scrape sides of bowl down to combine well.
5. Stir in cooled date mixture with a wooden spoon. Add flour mixture; stir with the spoon until well combined. Turn into prepared pans.
6. Bake in a preheated 350 degree oven for 60 - 70 minutes, or until toothpick inserted in center comes out clean. Turn pans front to back half-way through baking time for even baking.
7. Cool breads in pans for 10 minutes; remove to wire racks to cool completely.

Yield: 2 loafs, 14 slices each
225 calories per slice
3.5 gms. fiber per slice