My Date Nut Bread
My Date Nut Bread is a moist, flavorful loaf packed with dates and nuts, perfect for breakfast or tea time, appealing to those who enjoy sweet, nutty baked treats.
Ingredients
- 2 cups pitted dates, cut up ⓘ
- 1 1/2 cups strong hot coffee ⓘ
- 2 tablespoons butter or margarine ⓘ
- 3/4 cup granulated sugar ⓘ
- 3/4 cup dark brown sugar, packed ⓘ
- 1 teaspoon salt ⓘ
- 1 extra large egg ⓘ
- 2 1/2 cups all-purpose flour ⓘ
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar ⓘ
- 1 cup chopped nuts ⓘ
- 1 teaspoon vanilla ⓘ
Instructions
- Pour boiling hot coffee over the pitted dates and let cool.
- Add butter, granulated sugar, dark brown sugar, and salt to the date mixture and stir to blend well.
- Sift all dry ingredients: flour, baking soda, and cream of tartar.
- Add the egg to the cooled date mixture and blend well.
- Add the dry ingredients to the wet mixture and mix well again.
- Stir in chopped nuts and vanilla.
- Spoon the batter into two well-greased 9 x 5-inch loaf pans.
- Bake at 350°F (175°C) for 1 hour or until tests done.
- Cool in pans for 15 minutes, then remove to a rack to cool completely before slicing.
- Serve with softened cream cheese.
Tips & Substitutions
For a richer flavor, consider using freshly brewed coffee and slightly toasting the nuts before adding them to the batter. If you need a substitute for the nuts, sunflower seeds work well. Additionally, you can replace some of the granulated sugar with honey or maple syrup for a unique sweetness. Finally, ensure the dates are soft and moist for the best texture in the bread.
Serving Suggestions
This delicious date nut bread is best served slightly warm or at room temperature. It pairs beautifully with softened cream cheese spread on top. For an added treat, serve it alongside a cup of coffee or tea. It also complements sweet dishes such as Marbled Pumpkin Cream Pie or savory ones like Cheesy Mixed Vegetable Bake for a delightful brunch.
Storage & Reheating
To store leftovers, wrap the cooled bread tightly in plastic wrap or aluminum foil to keep it fresh. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, slice the bread and freeze it in an airtight container. To reheat, place slices in a toaster or microwave for a few seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of My Date Nut Bread contains roughly 1010 calories, with 14g protein, 151g carbohydrates, and 39g fat. It is an excellent source of iron (29% of the Daily Value) and protein (28% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 610mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of nuts in this recipe?
Absolutely! While walnuts or pecans are traditional choices, feel free to experiment with your favorite nuts such as almonds or hazelnuts. Just ensure they are chopped to a similar size for even distribution in the bread.
What should I do if my bread is too dry?
If your bread turns out dry, it might be due to overbaking. To prevent this in the future, check for doneness a few minutes early by inserting a toothpick into the center; it should come out clean but not overly dry. You can also add a bit more butter or an extra egg to the batter for moisture.
Can I make this bread ahead of time?
Yes, this date nut bread can be made ahead of time and actually tastes better the next day as the flavors meld. Just store it properly as mentioned and enjoy it within a week. You can also freeze it for longer storage and let it thaw at room temperature when ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).