Cranberry Date Nut Bread

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By Chef Jim

Story Published: Nov 25, 2009 at 7:41 AM MST

Story Updated: Dec 30, 2009 at 8:53 AM MST

10 oz. pitted, chopped dates
6 Tbsp. unsalted butter
2 cups all-purpose flour
3/4 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 large egg, lightly beaten
1 1/2 cups fresh cranberries, coarsely chopped
1 cup pecans, coarsely chopped

Preheat oven to 325 and grease a 9 x 5 loaf pan. Stir dates and butter into a cup of hot water. Let stand while oven preheats.

In a large bowl, combine flour, sugar baking powder and soda, and salt. With a fork, stir egg into the cooled date mixture. Stir date mixture, cranberries and pecans into the flour mixture until evenly moistened and combined. Do not overmix. Spoon the batter into the loaf pan.

Bake the bread 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean. Cool bread on a wire rack for at least 10 minutes. Remove from pan and cool completely on the rack. Cut into slices and serve. The bread may be frozen, whole or in slices, for up to a month.

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