swanlogo2.jpg (2420 bytes)Date-Walnut Loaf


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My family’s favorite “stocking stuffer” (no sharing needed!) at Christmas.

  • 4 eggs
  • 1 cup sugar
  • 1/2 cup canola oil
  • 1 tsp. Salt
  • 1-1/4 cup sifted flour (I don’t bother to sift)
  • 1# whole pitted dates
  • 3-4 cups walnut halves/large pieces

Add 1/4 cup flour to coat dates and nuts in a large mixing bowl.
Combine eggs, sugar, and oil in medium mixing bowl – beat well.
Add 1 cup flour and salt to egg mixture – beat well.
Add batter to dates and nuts. Mix gently with wooden spoon.
Place in greased and floured bread pans.
Must be started in a cold oven and baked at 300 F.

How long it is cooked depends on pan size:
1 pan – 5 x 9 – 2 hours
2 pans – 2-1/4 x 7-3/4 – about 1-1/2 hours
4 pans – 2-1/4 x 4-1/2 – about 1-1/4 hours (this is what I do)

Cool ~10 minutes before removing from the pans. Cool completely before freezing or slicing. This loaf is very rich in taste, so just a small piece is needed to enjoy it. I use a serrated bread knife to slice in ~1/2 inch slices and then cut each piece in half.

I make several batches of this loaf so that I always have enough on hand (or in the freezer) to give one away as a small holiday gift.

 


In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes".   I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book.  I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me.  If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe.  If it is a recipe you created, or a family favorite, please indicate that, also.

Mail recipes to me at:

Contact Information:
Phone/Fax: 734/996-9260

P.O. Box 130221, Ann Arbor, MI  48113

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