1947 Date Nut Bread Recipe

Ingredients for 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

How to Make 1947 Date Nut Bread

1. Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan.
2. In a medium bowl, combine 1 cup boiling water and 1 cup pitted dates. Cover and let cool completely (about 30 minutes).
3. 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.
4. In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
5. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
6. 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.
7. Lightly flour 1 cup chopped walnuts or pecans. Gently fold the nuts into the batter.
8. Pour batter into the prepared loaf pan and spread evenly.
9. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
10. 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.
11. Serve sliced thinly with cream cheese or butter. Enjoy!