Nightowl
Registered
2 (8 OZ) PACKAGES CHOPPED DATES
2 C BOILING WATER
2 C SUGAR
3 TBSP UNSALTED BUTTER
1 TSP BAKING SODA
3 ½ C ALL-PURPOSE FLOUR
1 TSP SALT
1 LARGE EGG
1 TBSP VANILLA EXTRACT
1 C PECANS, TOASTED AND CHOPPED
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 2 8 ½ inch loaf pans. Combine dates, water, sugar, butter and baking soda in med bowl. Let mixture cool until just warm to touch, about 20 minutes.
2. Combine flour ,baking powder, and slat in large bowl. Whisk cooled date mixture, egg and vanilla into flour mixture until combined. Stir in pecans.
3. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted into center comes out with few dry crumbs attached, 45 to 50 minutes. Cool bread in pans for 15 minutes, then turn out onto wire rack. Serve warm or at room temp. (can be stored up to 3 days in air tight container)
2 C BOILING WATER
2 C SUGAR
3 TBSP UNSALTED BUTTER
1 TSP BAKING SODA
3 ½ C ALL-PURPOSE FLOUR
1 TSP SALT
1 LARGE EGG
1 TBSP VANILLA EXTRACT
1 C PECANS, TOASTED AND CHOPPED
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 2 8 ½ inch loaf pans. Combine dates, water, sugar, butter and baking soda in med bowl. Let mixture cool until just warm to touch, about 20 minutes.
2. Combine flour ,baking powder, and slat in large bowl. Whisk cooled date mixture, egg and vanilla into flour mixture until combined. Stir in pecans.
3. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted into center comes out with few dry crumbs attached, 45 to 50 minutes. Cool bread in pans for 15 minutes, then turn out onto wire rack. Serve warm or at room temp. (can be stored up to 3 days in air tight container)
