Mexican Date-Nut Bread (Pan de Datil Molege) Recipe

Name: Mexican Date-Nut Bread (Pan de Datil Molege)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs, separated; 1/2 cup granulated sugar; 1/2 cup butter; margarine, melted and cooled; 1 cup all-purpose flour; 1 tbsp. ground cinnamon; 1 tsp. ground nutmeg; 2 cups dates, cut-up; 1 cup chopped pecans; confectioners sugar

Servings: persons

6 eggs, separated
1/2 cup granulated sugar
1/2 cup butter
margarine, melted and cooled
1 cup all-purpose flour
1 tbsp. ground cinnamon
1 tsp. ground nutmeg
2 cups dates, cut-up
1 cup chopped pecans
confectioners sugar

1
Preheat oven to 350 degrees F. Grease and flour 9 x 5-inch loaf pan.
2
Beat egg whites in large bowl on high speed until soft peaks form.
3
Gradually beat sugar into egg yolks in medium-size bowl; beat on high speed until thick and lemon colored, about 3 minutes.
4
Beat in butter on medium speed until well blended.
5
Fold egg yolk mixture into egg whites.
6
Gently stir in flour, cinnamon and nutmeg just until moistened; stir in dates and pecans.
7
Pour into pan.
8
Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes.
9
Cool 5 minutes; remove from pan.
10
Cool completely; sprinkle top with confectioners; sugar.
11
Betty Crockers New International Cookbook

821

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 eggs, separated, 1/2 cup granulated sugar, 1/2 cup butter, margarine, melted and cooled, and more.

Yes, Mexican Date-Nut Bread (Pan de Datil Molege) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Date-Nut Bread (Pan de Datil Molege)

How did you like this recipe?

Frequently Asked Questions