Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Date and Walnut Loaf
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- Level: Easy
- Yield: 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 260
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 23 g
- Protein
- 4 g
- Cholesterol
- 34 mg
- Sodium
- 218 mg
- Level: Easy
- Yield: 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 260
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 23 g
- Protein
- 4 g
- Cholesterol
- 34 mg
- Sodium
- 218 mg
Ingredients
Directions
- Preheat oven to 325 degrees. Grease a 9 x 5 x 3inch loaf pan. Place dates in a large bowl, sprinkle soda over dates and pour boiling water over top. Set aside for about 5-10 minutes to cool. In another bowl, mix together the flour, salt, sugar and walnuts. Beat the egg with the oil and add to the cooled date mixture. Stir in the dry ingredients and mix well.
- Pour batter into prepared pan. Bake for 50 minutes to 1 hour, or until bread begins to pull away from side of pan and center is done when tested. Set aside to cool and unmold.
- Meanwhile, in a small bowl, blend whipped cream cheese with sugar and lemon zest.
- To serve, slice the bread thin and top with a spoonful of cream cheese.
