Serves: 6
Total Calories: 495

3/4 cup coarsely chopped walnuts
1 cup dates pitted
1/2 cup flour, sifted
3 tablespoons vegetable shortening
3/4 cup boiling water
2 eggs
1 teaspoon vanilla extract
1 cup granulated sugar
2 tablespoons dark corn syrup
1 cup flour, sifted
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Place the dates on a chopping board, sprinkle the 1/2 cup of flour over them, and chop them. If you keep the dates well mixed with the flour, they won't stick to the knife as you work. Place the dates in a colander and shake the colander over the chopping board to remove as much flour as possible. Place the dates in a bowl, add the shortening and the boiling water, and let them stand as you prepare the batter. Beat the eggs well with a fork, add the vanilla, sugar, and corn syrup. Scoop all the flour from the chopping board and combine it with 1 cup of flour, the baking soda, and the salt. Beat the flour mixture into the eggs. Add the date mixture and beat just enough to blend all the ingredients. Fold in the nuts. Pour into a greased, floured, 1-quart mold. Cover with a loosely fitting plate. Set the mold on a trivet or rack in the crockpot. Cover the cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on HIGH for 2 1/2 to 3 hours. Cool the bread on a rack for 10 minutes, then unmold. Serve warm. Makes 4 to 6 servings.

Nutritional Facts:

Serves: 6
Total Calories: 495
Calories from Fat: 154

More Recipes from the Cook'n Fix & Forget Cookbook:
Cheery Cherry Bread
Chocolate Chip Date-Nut Loaf
Corn Bread From Scratch
Cranberry Bread
Crockpot Pumpkin Bread in Jars
Dark Bread
Date Nut Bread
Deluxe Johnny Cake
Frozen Bread Loaves
Honey Wheat Bread
Lemon Saffron Bread
Pumpkin Butter Bread