Sunday, April 14, 2013

Date Nut Bread

Recipes for date nut bread -- like recipes for almost anything, any more -- are all over the internet.  I don't know how this one compares to what's popular right now.  I just know it's one I've been baking for 40-plus years, and it's stood the test of time, at least for me.  The recipe is from "A World Of Breads," Dolores Casella, one of two bread cookbooks I've had since the early '70's.  I still use both of those cookbooks regularly.

To get right to it:


  • 2 c. chopped, pitted dates
  • 1 t. baking soda
  • 1 t. salt
  • 2 c. boiling water
  • 2-6 eggs (depending on how rich a bread you want.  I use 2-3)
  • 1 c. brown sugar (note:  this is a decrease from the recipe in the book)
  • 1/2 c. soft (not melted) butter
  • 3 c. flour
  • 1 c. nuts (I use pecans when I'm giving this for gifts but I like walnuts, too)


In a bowl, combine dates, soda, salt; pour boiling water over all, stir, and set aside to cool.

Beat eggs until well-blended.  Add sugar and butter and beat until light and fluffy.  Stir in flour; add date mixture and nuts.  Blend.  Batter will be on the liquid side.  Pour into two greased loaf pans.  Bake 350, 55-60 min.

Slice and enjoy!


You can add vanilla or almond extract (2 t.).  Or, use 1 c. orange juice in place of part of the water.  Try different dried fruit (cranberries with the OJ would be good).  Experiment!


I like this warm with butter but it doesn't need any spread at all, it's moist and full of fruit and nuts and just really good.  It's also good for cream cheese sandwiches (add some chives or fresh herbs of your choice) or with other cheeses (like goat cheese) or peanut butter.  Good with tea and coffee.  Good for breakfast or a snack.  Good with savory soups.  Heck, it's just good!

Cook, eat, dance, love!

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