Date-Nut Bread (Pan de Datil Molege)


  • 6 eggs, separated
  • 1/2 cup granulated sugar
  • 1/2 cup butter or margarine, melted and cooled
  • 1 cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 cups dates, cut-up
  • 1 cup chopped pecans
  • Confectioners' sugar


  1. Heat 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 for 5 minutes; remove from pan.
  10. Cool completely; sprinkle top with confectioners' sugar.