Date and Nut Bread

From The No-Salt Cookbook by David and Thomas Anderson. An easy quick bread full of nutty-wheat flavor and studded with tender toothsome dates. Slice some and serve toasted, along with unsalted butter and some delicious homemade preserves. Healthy, hearty and delicious.

Yields 1 loaf.

SODIUM CONTENT: 13 mg per 1/2-inch slice


3/4 c. chopped walnuts
1 c. chopped dates
1 T. Featherweight sodium-free baking powder (available at Whole Foods markets and online at
3 T. vegetable shortening
3/4 c. boiling water
2 eggs
1 t. pure vanilla extract
1/2 c. sugar
1/2 c. brown sugar
1 1/2 c. sifted all-purpose flour


Combine the walnuts, dates and baking powder in a mixing bowl. Add the shortening and pour in the boiling water. Stir to distribute, then set aside and let stand 20 minutes.

Preheat the oven to 350 degrees. Lightly grease a 9 x 5-inch loaf pan and set aside.

Break the eggs into a mixing bowl and beat lightly with a fork. Stir in the vanilla, sugars and flour. Add the date-nut mixture to the bowl and stir to blend, making sure the dates and walnuts are evenly distributed throughout. Pour the batter into the prepared pan. Place on the middle rack in the oven and bake about 1 hour, until tester inserted into center comes clean. Remove from oven. Set aside for a few minutes, then carefully release loaf from pan and place on wire rack to cool. Slice and serve.

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