3 loaves, 16 servings per loaf (serving size: 1 slice)

"This is the only date-nut bread I've come across that tastes good, has a moist and chewy texture, and improves with age. Wrapped in plastic, it lasts a long time in the refrigerator and freezes beautifully." -CL Reader

How to Make It

Step 1

Combine dates and baking soda in a medium bowl. Pour water over the date mixture; stir and let cool.

Step 2

Preheat oven to 350°.

Step 3

Place sugar, vegetable shortening, salt, vanilla, and egg in a large bowl; beat with a mixer at medium speed until well blended.

Step 4

Lightly spoon flour into dry measuring cups; level with a knife. Add flour and date mixture alternately to sugar mixture, beginning and ending with the flour mixture. Stir in pecans.

Step 5

Pour batter into 3 (8 1/2 x 4 1/2-inch) loaf pans coated with cooking spray. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on wire racks; remove from pans. Cool completely.

Ratings & Reviews

PenelopeRB's Review

October 14, 2010
This is better day two. It needs more moisture. Check the baking time 10-15 minutes before the stated amount.