Title: Fruit sweet and sugar free - date nut bread
 Categories: Diabetic, Breads/bm, Nuts/grains
      Yield: 2 Loaves
 
  1 1/2 c  Walnuts;
  1 1/2 c  Date pieces;
    1/2 ts Baking soda;
    1/2 ts Baking powder;
    1/2 ts Salt;
  1 1/2 c  Warm water;
    1/2 c  Fruit sweetener;
    1/2 c  Softened butter;
      2    Eggs;
      3 c  Unbleached white flour;
 
  Preheat the oven to 350 degrees. Lightly spray two bread pans with
  lecithin spray. Toast the walnuts in the preheated oven for 7-10
  minutes, stirring occasionally. Allow the nuts to cool, then coarsely
  chop them with a knife or with the pulsing action in a food processor
  and put them aside. Combine the date pieces, baking soda, baking
  powder, and salt in a small bowl. Stir in the warm water.  On medium
  speed beat the fruit sweetener and butter together until light and
  fluffy. Add the eggs, one at a time, beating well after each addition
  before adding the next. On the lowest speed stir in the flour and
  then the date mixture and the toasted walnuts. Pour the batter into
  the prepared pans. Place the loaves on the middle shelf of the oven,
  and bake for approximately 1 hour. A toothpick inserted in the center
  of the loaf will come out clean when the bread is done. Cool the
  loaves slightly before removing them from the pans and cooling them
  on a wire rack. Wrap the breads in plastic wrap and let them sit for
  a few hours to overnight at room temperature before slicing.