Date-Nut Bread with Pecans

Name: Date-Nut Bread with Pecans
Yield: Makes 2 loaves (8.5-inches each)
Cuisine: Great Britain
Ingredients: 2 (8-ounce) packages, chopped dates; 2 cups, boiling water; 2 cups (14 ounces), sugar; 3 tablespoons, unsalted butter; 1 teaspoon, baking soda; 3 1/2 cups (17½ ounces), all-purpose flour; 1 teaspoon, baking powder; 1/2 teaspoon, salt; 1 large, egg; 1 tablespoon, vanilla extract; 1 cup, pecans, toasted and chopped

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Appears in Cook's Country February/March 2011

Desserts or Baked Goods

The combination of sweet dates and savory nuts comes together to create a tasty classic quick bread.

SERVESMakes 2 loaves (8.5-inches each)

TIME1¾ hours

WHY THIS RECIPE WORKS

Toasting the pecans in the oven or in a dry skillet imparted intense nut flavor into our Date-Nut Bread. Tasters preferred the bread was best served with butter, cream cheese, or a smear of olive spread.

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