Date Nut Bread

Sweet, soft vintage date nut bread loaded with dates and pecans. Smear on cream cheese and bask in the nostalgic kitchen vibe that makes everyone think you’re channeling Mrs. Cleaver.

Course Breakfast Quick Bread

Cuisine American - Vintage

Prep Time 10

Cook Time 1

Resting Time 15

Servings

Calories 308kcal

Author Marye Audet-White

Ingredients

¾ cup pecans toasted and chopped
1 cup chopped dates 8-ounces
1-½ teaspoons baking soda
½ teaspoon kosher salt
¼ cup butter
¾ cup boiling water
2 eggs slightly beaten
½ teaspoon vanilla
1 cup sugar
1-½ cups flour

Instructions

Combine dates and salt in a medium mixing bowl.
Preheat the oven to 350℉.
Grease and flour a 9x5x3-inch loaf pan. Set aside.
Mix the butter with the boiling water and pour over the dates.
Let stand for 15 minutes.
Stir and add the nuts, eggs, and vanilla.
In small bowl, combine flour, sugar, and baking soda.
Stir into date mixture until blended. Do not overmix.
Pour into prepared pan.
Bake at 350℉ for 50-60 minutes, or until an instant read thermometer reads 200°F, or a cake tester comes out with just a few crumbs clinging to it.
Cool in pan on wire rack 10 minutes then remove from pan and cool completely.

Notes

Storage:

Wrap leftover date nut bread in plastic wrap or aluminum foil and place it in an airtight container. It will stay fresh at room temperature for 2-3 days. Freeze for up to 3 months.

Tips:

- Get diced dates but if you can't find them you can dust dates with flour as you chop them to keep them from sticking together.
- Use an instant read thermometer. It will read 200F in the center when done.

Nutrition