from Hazel Hartwell’s Date Nut Bread
Recipe Provided by Constance Hartwell Fullerton
Note: Because my grandmother and great-grandmother lived close to sea level, you’ll want to make your usual altitude adjustments. The loaf will turn fairly dark before it’s done.
Yield: 1 Loaf
Combine and let cool:
8–12 ounces pitted dates, cut into thirds or quarters
1 heaping teaspoon baking soda
1–2 tablespoons butter
1 cup boiling water
Combine with date and water mixture:
1 beaten egg
½ cup white sugar
½ cup brown sugar
1⅔ cups flour
1½ cups walnuts, chopped
Pour batter into a well-greased, 9×5 loaf pan and bake at 350°F. Test the bread at 45 minutes; the loaf may need an hour.
