Recipe Detail

The Great Date Cinnamon Loaf

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Number of Servings:


  1. 6 cups - All Purpose Flour 6 to 6 1/2 cups
  2. 1/3 cups - Sugar
  3. 2 packages - Fleischmann's Active Dry Yeast
  4. 1 1/2 teaspoons - Salt
  5. 1 cups - Milk
  6. 1/2 cups - Water
  7. 1/2 cups - Margarine
  8. 2 - Eggs room temperature
  9. 3 tablespoons - Margarine melted
  10. 1/4 cups - Sugar
  11. 2 teaspoons - Ground Cinnamon
  12. 8 ounces - Dromedary Dates chopped
  13. 1 - Egg white lightly beaten
  14. 1/2 cups - All Purpose Flour
  15. 1/2 cups - Light Brown Sugar packed
  16. 1 teaspoons - Ground Cinnamon
  17. 3 tablespoons - Margarine cold


Combine 2 cups flour, sugar, salt and undissolved yeast.

Heat milk, water and margarine to 120° to 130°F. Margarine does not need to melt. Add to dry ingredients and beat at medium speed of electric mixer 2 minutes. Add eggs and 1/2 cup flour; beat at high speed 2 minutes. Stir in enough additional flour to make a stiff dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until double in size, about 30 to 45 minutes. Meanwhile, prepare Crumb Topping.

Punch dough down; divide in half. Roll each half to 16 x 7-inches. Brush each with melted margarine to within 1-inch of edge. Combine sugar with cinnamon and sprinkle onto each rectangle; top with chopped dates. Roll each tightly from short end as for jelly roll and pinch seams and ends to seal. Place in greased 9x5x2-inch loaf pans. Cover; let rise in warm place until double in size, about 30 to 45 minutes.

Brush loaves with egg white and sprinkle with Crumb Topping. Bake at 375° for 45 minutes or until done. Remove from pans and cool on wire racks.

Combine flour, brown sugar and cinnamon. Cut in the cold margarine.


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