Ingredientes para 1947 Date Nut Bread
- 1 cup pitted dates
- 1 cup boiling water
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups granulated sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped walnuts or pecans
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this 1947 Date Nut Bread? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer 1947 Date Nut Bread
- Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, combine 1 cup boiling water and 1 cup pitted dates. Cover and let cool completely (about 30 minutes).
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon salt.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the cooled date mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Lightly flour 1 cup chopped walnuts or pecans. Gently fold the nuts into the batter.
- Pour batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. For best flavor, let it sit for at least 24 hours before slicing.
- Serve sliced thinly with cream cheese or butter. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
90g
Fat
7g
Carbs
14g
