Date bread.
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Ingredients of Date bread
- You need 1 cup of white flour sifted.
- You need 2 of . Cups sifted whole wheat flour.
- It’s 1/2 cup of sugar.
- Prepare 1 cup of chopped dates.
- Prepare 1/2 cup of molasses.
- It’s 1/2 teaspoon of soda.
- It’s 1 teaspoon of salt.
- You need 3/4 cup of nuts of your choice (I use slivered almonds).
- It’s 2 cups of butter milk.
- You need 2 teaspoon of baking powder.
- You need of Add milk and molasses to dry ingredients and mix well.
- It’s of Pour in greased loaf pan.
- Prepare of Bake 1 hour at 350.
- Prepare 1 cup of white flour sifted.
- You need 2 of . Cups sifted whole wheat flour.
- Prepare 1/2 cup of sugar.
- Prepare 1 cup of chopped dates.
- It’s 1/2 cup of molasses.
- It’s 1/2 teaspoon of soda.
- Prepare 1 teaspoon of salt.
- You need 3/4 cup of nuts of your choice (I use slivered almonds).
- It’s 2 cups of butter milk.
- It’s 2 teaspoon of baking powder.
- It’s of Add milk and molasses to dry ingredients and mix well.
- You need of Pour in greased loaf pan.
- It’s of Bake 1 hour at 350d.
- Prepare 1 cup of white flour sifted.
- It’s 2 of . Cups sifted whole wheat flour.
- You need 1/2 cup of sugar.
- Prepare 1 cup of chopped dates.
- You need 1/2 cup of molasses.
- Prepare 1/2 teaspoon of soda.
- Prepare 1 teaspoon of salt.
- It’s 3/4 cup of nuts of your choice (I use slivered almonds).
- You need 2 cups of butter milk.
- You need 2 teaspoon of baking powder.
- You need of Add milk and molasses to dry ingredients and mix well.
- Prepare of Pour in greased loaf pan.
- It’s of Bake 1 hour at 350.
- You need 1 cup of white flour sifted.
- Prepare 2 of . Cups sifted whole wheat flour.
- It’s 1/2 cup of sugar.
- It’s 1 cup of chopped dates.
- You need 1/2 cup of molasses.
- Prepare 1/2 teaspoon of soda.
- Prepare 1 teaspoon of salt.
- You need 3/4 cup of nuts of your choice (I use slivered almonds).
- Prepare 2 cups of butter milk.
Date bread instructions
- Add milk and molasses to dry ingredients.
- Mix well.
- Pour into greased loaf pan.
- Bake at 350 for 1 hour..
recipe by Richard Scott Cunningham @cookpad