Ginny Stanley shared this wonderful quick bread recipe with me back in the 1970's and I've used it many times since. It's delicious and a bonus is that it takes only 8 oz. of a 12 oz. bottle of beer, so you can drink the rest as you cook!
INGREDIENTS
1/2 c butter or margarine, softened
1 c brown sugar
1 egg
1 1/2 c flour
1 tsp baking powder
1 tsp ground cloves
1 tsp cinnamon
1 tsp allspice
1/4 tsp baking soda
1/4 tsp salt
1 c chopped walnuts
1 c chopped dates
1 c beer
Preheat the oven to 375°.
Grease and flour a 8" x 4" loaf pan.
Cream together the butter or margarine and the brown sugar until light and fluffy.
Beat in the egg.
Sift the dry ingredients together.
Sift the dry ingredients again over the chopped walnuts and dates.
Add these dry ingredients to the creamed ingredients alternately with the beer. Mix well.
Bake 50 minutes or until the loaf tests done with a toothpick.
Cool in the pan for a bit, then cool thoroughly on a rack.