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Loaf, Williamsburg Tea Bread




Source of Recipe


The Heritage of Southern Cooking, 1986


Recipe Link: http://communities.msn.com/recipesfornoncooks/breads.msnw

List of Ingredients




1/2 pound pitted dates

1/2 pound pecans

2 eggs

3/4 cup sugar

3/4 cup sifted all-purpose flour

Pinch of salt

1/2 teaspoon baking powder

1/2 teaspoon vanilla extract


Recipe



1. Heat oven to 300 degrees F. Cut the dates in half. Chop the pecans very coarsely, and only if they are very large. Set the dates and pecans aside.

2. Beat the eggs in an electric mixer or a food processor. Add the sugar and beat until the mixture is thick and smooth.

3. Add the flour, salt, and baking powder and mix thoroughly.

4. Stir in the dates, pecans and vanilla with a wooden spoon or rubber spatula and mix thoroughly. (Don’t process...The dates and pecans should remain chunky.)

5. Spoon the batter into a greased, foil-lined standard loaf pan (9-1/2 x 4-1/2 x 3-inches) or in a long loaf pan (13 x 4-1/2 x 2-1/4-inches). Cover the pan with foil, and bake on the middle shelf of the oven for 1-1/2 hours.