1 cup of boiling water
2 TBS butter
8 oz pitted dates, chopped
1 egg, slightly beaten
1/2 cup brown or dark brown sugar
1 1/4 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup chopped pecans or walnuts
Combine hot water, dates, and butter in a large bowl. Set aside for 15 minutes. Stir in egg.
Combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
Add dry ingredients to wet. Add nuts. Mix until combined. Pour into 1 greased loaf pan, or 4 greased mini-loaf pans. Cook at 325 for 1 hour 15 minutes for large loaf and about 20-25 minutes for mini-loaves. Use a toothpick to test for doneness (if it is still a little undercooked in the middle, that is OK. Just allow it to cool in the pan longer and it will continue to bake). Allow to cool 10 minutes in pan. Turn out onto a rack to cool completely. Wrap in plastic wrap and store in the refrigerator for easiest slicing.
Butter or cream cheese compliments this bread nicely.