Old-Fashioned Date And Nut Bread
A moist, flavorful date and nut bread with a hint of vinegar, perfect for teatime or as a wholesome snack, appealing to those who love rich, nutty baked goods.
Ingredients
Instructions
- Sift the flour, salt, and baking soda together and mix in broken nut meats.
- Add enough boiling water to the vinegar to make 1 1/2 cups, then add shortening.
- Pour the hot mixture over the halved, pitted dates and let stand for 10 minutes.
- In a separate bowl, beat the egg and combine with brown sugar.
- Add the egg mixture to the dry ingredients.
- Add the dates and water-vinegar mixture to the batter.
- Mix well until all ingredients are combined.
- Pour the batter into a greased loaf pan.
- Bake at 350°F (175°C) for 1 hour and 15 minutes.
Tips & Substitutions
For a richer flavor, consider using toasted nuts or walnuts in place of the regular nut meats. If you're looking for a healthier version, substitute half of the brown sugar with applesauce or mashed bananas. Make sure to sift the flour to avoid lumps and ensure a light texture. Adding a pinch of cinnamon can also enhance the flavor profile of this bread.
Serving Suggestions
This date and nut bread is delightful when served warm with a pat of butter or cream cheese. It pairs beautifully with coffee or tea for breakfast or an afternoon snack. For a more indulgent treat, serve alongside Mamma Swanner's Pecan Pie for dessert or as part of a brunch spread with fresh fruit and yogurt.
Storage & Reheating
Once cooled, wrap the loaf tightly in plastic wrap or aluminum foil to keep it fresh. Store it at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, you can freeze the bread, wrapped securely, for up to 3 months. To reheat, simply thaw at room temperature and warm slices in a toaster or oven.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Date And Nut Bread contains roughly 477 calories, with 1g protein, 53g carbohydrates, and 30g fat. Note that it is relatively high in sodium, at 1502mg per serving (65% 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 other types of nuts in this recipe?
Absolutely! You can substitute the nut meats with chopped walnuts, pecans, or even almonds, depending on your preference. Each type of nut will bring a unique flavor and texture to the bread, so feel free to experiment and find your favorite combination.
What can I do if I don’t have pitted dates?
If you don’t have pitted dates, you can use dried figs or prunes as a substitute, though they will slightly alter the taste. Alternatively, you can buy whole dates and pit them yourself; just make sure to chop them into halves or pieces before adding to the mixture for even distribution.
How can I tell when the bread is done baking?
To check if your date and nut bread is done, insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with a few moist crumbs, the bread is ready. If it’s still wet with batter, allow it to bake for a few more minutes and check again.
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).