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CARROT DATE NUT BREAD




Source of Recipe


Pat T

CARROT DATE NUT BREAD

1 (18 oz.) pkg. carrot cake mix
1 (3 oz.) pkg. instant coconut pudding mix
4 eggs
1/2 cup vegetable oil
1 cup hot water
1 (8 oz.) pkg. chopped dates
1/2 to 1 cup chopped pecans or walnuts

Preheat oven to 350° F. Combine the cake mix, pudding mix, eggs, oil, and water in a large bowl. Beat with an electric mixer until well combined. Stir in the dates and nuts; the mixture will be thick. Pour into two greased loaf pans or 5 mini loaf pans. Bake for 40 to 45 minutes for regular-size pans or 34 to 38 minutes for mini pans. Cool on a wire rack. Makes 2 large or 5 small loaves.