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