Edible Bozeman

Hazel Hartwell’s Date Nut Bread Recipe

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.

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