{"id":205,"date":"2016-10-29T18:11:07","date_gmt":"2016-10-30T00:11:07","guid":{"rendered":"http:\/\/olivereats.ca\/?p=205"},"modified":"2016-10-29T18:11:16","modified_gmt":"2016-10-30T00:11:16","slug":"nut-date-loaf","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2016\/10\/29\/nut-date-loaf\/","title":{"rendered":"Nut Date Loaf"},"content":{"rendered":"<p>(1 hour at 350F)<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">2 cup flour<\/li>\n<li class=\"ingredient\">2 eggs<\/li>\n<li class=\"ingredient\">1 tsp baking soda<\/li>\n<li class=\"ingredient\">1 cup milk<\/li>\n<li class=\"ingredient\">1 tsp baking powder<\/li>\n<li class=\"ingredient\">1 cup brown sugar<\/li>\n<li class=\"ingredient\">1 tsp salt<\/li>\n<li class=\"ingredient\">1\/4cup melted butter<\/li>\n<li class=\"ingredient\">1 cup chopped walnuts<\/li>\n<li class=\"ingredient\">1 tsp vanilla<\/li>\n<li class=\"ingredient\">1 cup chopped dates<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Preheat oven to 350F<\/li>\n<li class=\"instruction\">Combine dry ingredients in a large bowl. Stir in nuts and dates.<\/li>\n<li class=\"instruction\">In another bowl, beat eggs well (by hand).\u00a0 Blend in milk, sugar, butter and vanilla with eggs.<\/li>\n<li class=\"instruction\">Add to dry ingredients all at once.\u00a0 Stir to mix lightly but thoroughly.<\/li>\n<li class=\"instruction\">Pour into greased loaf pan and bake for 1 hour.<\/li>\n<li class=\"instruction\">Cool in pan for 10 min. then remove.<\/li>\n<li class=\"instruction\">Continue to cool on a rack.<\/li>\n<li class=\"instruction\">Best if loaf is wrapped and allowed to stand 24 hours before slicing.&nbsp;<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to Pauline Oliver for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(1 hour at 350F)<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[19],"tags":[],"class_list":["post-205","post","type-post","status-publish","format-standard","hentry","category-bread"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-3j","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/205"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=205"}],"version-history":[{"count":1,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/205\/revisions"}],"predecessor-version":[{"id":206,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/205\/revisions\/206"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}