"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Maple Date Nut Bread Recipe

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This recipe for Maple Date Nut Bread, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

JoAnn Urban
Added: Wednesday, October 7, 2009


1 c. flour
1 c. whole wheat flour
1 tsp. baking powder
1 tsp. salt
3/4 tsp. baking soda
1 c. boiling water
1 c. chopped pitted dates
1 T. butter, softened
3/4 c. maple syrup
1 egg, lightly beaten
1/2 c. chopped pecans

Grease bottom and 1/2 inch up sides of 8 x 4 x 2 inch loaf pan. In a large bowl, combine flours, baking powder, salt and soda. Make a well in center of flour mixture. In a medium bowl, pour boiling water over dates and butter. Stir until butter melts. Stir syrup and egg into date mixture.
Stir just until moistened (batter should be lumpy).
Fold pecans into batter. Pour into prepared pan, spread evenly.
Bake at 350 for 50 to 60 minutes or until a wooden toothpick inserted near center comes out clean. (if necessary, cover loosely with foil the last 15 minutes of baking to prevent over browning)
Cool in pan on a wire rack for 10 minutes.
Remove from pan. Cool completely on rack.
Wrap, store overnight before slicing.




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