Easy Date Nut Bread

Post image for Easy Date Nut Bread

by Megan on November 8, 2010

It wasn’t till the last 5 years or so, that I have really started to appreciate the Date. It all started when I had my first Bacon Wrapped Date. It was love at first bite. Then I made a Sticky Toffee Pudding with the all mighty date and LOVED it. Last month, I stuffed dates with  cream cheese and walnuts, then again with blue cheese. Sooo good!

Easy Date Nut Bread Recipe

For about the last year, I would hear about this great  date bread mix my friend use to make. The mix is evidently discontinued now, no longer to be found on the supermarket shelf, but still in the  heart of my friend, co-worker, and official taste tester, Michelle. I vowed to make her a date bread from scratch, and have bookmarked a few recipes to try.

Katy at Food For The Hungry Soul, found this recipe in the food section of  The Boston Globe and gave it rave reviews. I knew I had to make it for Michelle, and she was glad I did!

It’s sweet, chewy, crunchy, and absolutely delicious.

I’m glad I made it too!


Last Chance to enter my giveaway for Michael Chiarello’s new cookbook Bottega.

quick and easy Date Nut Bread Recipe

Date Nut Bread

(From The Boston Globe)

Found at Food for a Hungry Soul

1/2 cups chopped, pitted dates
1 cup boiling water
4 tablespoons unsalted butter, at room temperature, cut into small pieces
1/2 cup honey
1/2 cup light brown sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts

  1. Grease a 9″ x 5″ loaf pan and set aside. Preheat your oven to 325* Fahrenheit.
  2. Place your chopped dates in a large bowl and pour the hot water over the dates; let sit for 2 minutes.
  3. Add the butter, honey, and brown sugar, and mix gently until the butter is melted.
  4. Mix in the lightly beaten egg and the vanilla.
  5. In a separate, smaller bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the date mixture and stir until just blended.
  6. Mix in the walnuts.
  7. Pour the batter into the prepared loaf pan and place in the preheated oven.
  8. Bake at 325* Fahrenheit for about 65 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean.
  9. Allow the loaf to cool in the pan for 15 minutes and then remove from the pan to a cooling rack to finish cooling.
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November 9, 2010 at 12:41 am

{ 11 comments… read them below or add one }

1 Crustabakes November 9, 2010 at 12:57 am

Now, that’s a date i would like to go on to!

2 Faith November 9, 2010 at 6:43 am

Love your date bread.. It sounds great! hubby loves dates a lot and this could be his favorite kind of bread.

3 marla {family fresh cooking} November 9, 2010 at 8:57 am

Love your date nut bread. Come to think of it I have a big batch of dried dates in the house that need to be used like now :)

4 Lyndsey November 9, 2010 at 11:20 am

This looks awesome! I love dates, but not the nuts. My husband is not a date fan, but then

5 Lyndsey November 9, 2010 at 11:23 am

…that means more for me! :)

6 Scorpio Woman November 9, 2010 at 11:28 am

It looks so yummy. I like recipes with date. But I already tried stuffed date with goat cheese and really didn’t like it. It was not for me.

You should really try this recipe : http://www.food.com/recipe/saudi-date-sweet-with-gluten-free-option-434249 I tried with cardamom and another time with cinnamon. Our favorite was with cardamom.

7 Barbara @ moderncomfortfood November 10, 2010 at 4:38 am

This wonderful looking bread brings back such good memories for me. My mom has a real thing for dates, and my childhood involved a steady rotation of date nut breads, bars, cakes, cookies, appetizers, and so on. And I loved them all. A slice of your bread with a dollop of cream cheese on top = a dream breakfast or snack!

8 Barbara Bakes November 10, 2010 at 5:24 am

I don’t think I’ve ever had date bread. Yours looks fabulous.

9 norma November 10, 2010 at 9:02 am

I does look sweet and gooey…I grew up with dates and I ill eat them any which way.

10 Katy November 17, 2010 at 3:14 am

So glad you and your friend enjoyed this. I loved this recipe, and it has become a part of my “permanent file.” Smiles.

The family is still talking about your Cheuvre cheesecake recipe. I think I’ll be making that one again very soon!


11 kathy linck December 13, 2014 at 12:34 pm

great recipes

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