DATE PECAN TEA BREAD

CARLENE WENDELL

2 1/2 cups dates, coarsely chopped
1 1/2 cups boiling water
1 1/2 tsp baking soda

Place dates in bowl, combine boiling water and soda, pour over dates and set aside.

In another bowl, combine:

1 3/4 cup flour
1/4 tsp of each: cinnamon, ginger, ground cloves and nutmeg
Set Aside.

In a large mixing bowl, cream:

2 tablespoons softened butter or margarine
1 1/4 cup granulated sugar

Mix in:

1 egg
2 tsp vanilla
1 ½ cups coarsely chopped pecans

Mix well.  Add dry ingredients alternately with date mixture.  Stir in nuts.  Mix well.  Pour into greased and floured loaf pans.  Bake at 350 degrtees for 65 to 75 minutes or until a toothpick inserted near the center comes out clean.  A pan of water may be placed in the oven to keep it moist.  Cool for 10 minutes before removing from pan.

In a small bowl, combine topping ingredients.  Chill one hour before serving with bread.

TOPPING

1 package (3 oz) cream cheese, softened
2 tablespoons chopped dates or more (optional)
2 tablespoons chopped pecans
1 tablespoon milk to thin

Mix spread on slices of date nut bread.