grandmom’s date bread
Dates are the outstanding star in this W.W. 2 rationing recipe and the bread is sweet enough that you would never know it doesn’t include scarce sugar.
prep time
20 Min
cook time
45 Min
method
Bake
yield
makes 1 loaf
Ingredients
- 1 cup water
- 1 cup dates
- 1 teaspoon baking soda
- 2 tablespoons butter
- 1 1/2 cups all-purpose flour (can also use a gluten-free flour blend)
- 1 teaspoon baking powder
- 1/2 cup raisins
- 1 - egg, well beaten
- 1/2 cup hot water
How To Make grandmom’s date bread
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Step 1Pour 1 cup water into a small pot and bring to a boil. Once boiling, stir in dates, soda, and butter. Reduce heat, and simmer until dates are very soft, about 20 minutes. Use a fork to mash date mixture into a paste. It does not need to be perfectly smooth. Set aside to cool.
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Step 2Combine flour, baking powder and raisins in a separate bowl. When dates have cooled, stir in beaten egg and ½ cup hot water. Add flour to date mixture and stir until combined.
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Step 3Pour into well-greased 6.5” x 4” x 2” loaf pan and bake at 325 degrees for 45 - 60 minutes, or until a toothpick comes out clean. Turn out onto a wire rack to cool. A standard-sized loaf pan can also be used, but will make a flat loaf. Bake for 35 – 40 minutes.
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