Christmas Date Nut Bread
|Butter||3 Tablespoon, softened|
|Firmly packed dark brown sugar||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Undiluted evaporated milk||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||1 2⁄3 Cup (26.67 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Baking powder||3 1⁄2 Teaspoon|
|Ground ginger||1 Teaspoon|
|Coarsely chopped walnuts||3⁄4 Cup (12 tbs)|
|Chopped dates||1 Cup (16 tbs)|
Beat butter, sugars, and egg in a large bowl.
Add evaporated milk and water, mixing thoroughly.
Reserve 1/4 cup all-purpose flour; blend remaining flour with the whole wheat flour, baking powder, salt, and ginger.
Toss the walnuts and dates with the 1/4 cup flour until well coated; set aside.
Add the flour mixture to the beaten egg mixture and stir until blended.
Add the dates and nuts and mix just until blended.
Turn into a greased 9x5x3-inch loaf pan and spread evenly.
Bake at 350°F 1 hour, or until bread tests done.
Cool 5 minutes in pan on wire rack; remove from pan and cool on wire rack.