Date Nut Bread
This recipe is an original family favorite. It was given to Barb by Bob's Aunt Kate (Easter) when Bob and Barb were first married. It is a regular at all of the households in the Schiesser extended family at Christmas. It can be made without nuts for those who have nut allergies, and it is still rich and delicious. Guests at Sunrise Landing B & B love it!
Preheat oven to 350
1½ cups boiling water
1 cup chopped dates
1 egg beaten
1 ½ cups granulated sugar
2 ¼ cups sifted flour
¼ teaspoon baking powder
½ teaspoon salt
1 cup chopped walnuts
2 teaspoons baking soda
1 tablespoon melted shortening or oil
1 teaspoon vanilla
Pour boiling water over dates and let stand. Beat egg and gradually add sugar, stirring.
Sift dry ingredients together. Add to egg mixture gradually with date water. Beat well.
Add shortening, nuts, vanilla, & dates. Pour into greased and floured pan(s).
Bake approximately 1 hour and 15 minutes for large loaf, and 1 hour for 2 small loaves. (Test bread for doneness with cake tester or tooth pick).
Cool completely and wrap in plastic wrap or aluminum foil. Serve with butter or cream cheese.
Hint: It is best to either line the metal pan with parchment paper or use a silicone pan to keep sides from scorching.