|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 74g||27%|
|Dietary Fiber 4g||13%|
|Total Sugars 43g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Dates are a very sweet fruit and make for a great addition to quick breads and muffins. This moist date nut bread makes a wonderful breakfast or brunch bread. The recipe features walnuts, though pecans are nice as well. Since it's a quick bread, no yeast or kneading is required and it's ready to eat in a little more than an hour.
Not only is this bread delicious, but it also freezes well, too. Freeze the whole loaf or spread cream cheese between two thin slices and freeze the "sandwiches" to enjoy later. It's also delicious with orange cream cheese or orange-flavored butter.
1 cup boiling water
8 ounces dates, chopped
2 tablespoons unsalted butter
3/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup walnuts, chopped
Gather the ingredients.
Heat the oven to 350 F. Grease a 9 x 5 x 3-inch loaf pan.
In a medium bowl, pour the boiling water over the chopped dates. Add the butter and set aside.
In a large bowl, beat the sugar, brown sugar, and egg with a mixer until light.
In a separate bowl, combine the flour, baking powder, and salt.
Add the flour mixture to the sugar mixture, alternating with the date and water mixture.
Stir in the chopped nuts with a spoon.
Pour into the loaf pan.
Bake in the preheated oven for 45 to 55 minutes, or until a wooden pick inserted in the center comes out clean.
- Use butter, shortening, or cooking oil to grease the loaf pan. Sop up any oil puddles that form and ensure there are no clumps of butter or shortening. Wiping with a paper towel helps ensure an even coating so your bread doesn't stick.
- As with any quick bread, you do not want to overmix the batter. The final mixing should be just long enough to ensure the ingredients are incorporated.
- This recipe will also work if you have a loaf pan of slightly smaller dimensions, such as a 8 x 4 x 2-inch pan. The loaf may be a little taller and take a few minutes extra to bake, but it will work
- Don't delay after mixing the batter. The liquids will activate the baking powder's first round of leavening—most baking powder is double-acting, and the second round takes place in the oven. Work efficiently to get the bread into the oven as quickly as possible.
- Make an easy cream cheese spread to complement the date bread: In a mixing bowl, beat 4 ounces of softened cream cheese with 1 1/2 teaspoons of finely grated orange zest, 3 tablespoons of confectioners' sugar, and a few drops of vanilla extract.
- Instead of walnuts, use chopped pecans.
- If you're concerned about tree nut allergies among your guests, skip the nuts entirely. You can also bake a second nut-free loaf.
- Add a little bit of nutmeg, ginger, cardamom, or cinnamon to this loaf for a bit of spicy warmth.
- Sprinkle the top of the bread with a cinnamon-sugar blend just before it goes into the oven.
- Add the zest of an orange to the butter and sugar.
How to Store and Freeze Date Nut Bread
Date nut bread will keep at room temperature, covered, for three to four days. It's delicious toasted with butter, honey, or cream cheese.
Freeze any leftover (or extra) date nut bread by wrapping the loaf (or individual slices) in foil and freezing for up to three months. Defrost in the fridge, at room temperature, or return the loaf or slices to a 300 F oven for 15 to 20 minutes.