Date nut bread is dark, rich, moist, and delicious. It’s an old favorite you might not have thought about for years, but trust me, you need to add this classic quick bread to your recipe collection
Date nut bread, aka date walnut loaf, is a traditional Scottish tea bread that became popular in the US in the 1920s. Thin slices, slathered with cream cheese and cut in small triangles were the ultimate tea sandwich. No doubt your mom and grand-mom had a date nut bread in their recipe boxes, and it was so popular that several companies, including Thomas’, have made commercial loaves over the years. Pillsbury still makes a date nut bread mix, too. Retro date nut bread has fallen out of fashion but it definitely deserves a comeback. The bread is super moist, and rich. It keeps well and is even better in the days after it’s baked.
Recipes for date nut bread follow a basic pattern but the details can vary. All require some sort of very hot or boiling liquid to soften the dates: it’s often plain water, but that definitely leaves the door open for adding flavor by changing up the liquid.
Banana Walnut Bread
I like to use day old chilled date nut bread to make sandwiches because the bread will be moister and less crumbly. When it has completely cooled, wrap well in plastic and then refrigerate over night. The next day it will be easy to slice it very thinly.
This bread is nice and moist and will last, wrapped in plastic, for about a week. It does not need to be refrigerated, although you can.
Yes, it freezes beautifully. Let it cool completely before you wrap it in plastic, then in foil. Freeze for up to 3 months.
First Time Making Pan De Cristal (king Arthur Recipe)
You can also use very hot water in place of the coffee, or use half coffee and half water. the original recipe comes from King Arthur Flour, and they claim that you cannot taste the coffee. I found that the coffee flavor comes through pretty strongly, so if you don’t like coffee, don’t use it.
Date nut bread is rich, moist, and delicious. If you love banana bread and zucchini bread, then you need to add this retro quick bread to your recipe collection.
Calories: 360 kcal · Carbohydrates: 49 g · Protein: 6 g · Fat: 17 g · Saturated Fat: 4 g · Polyunsaturated Fat: 10 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 26 mg · Sodium: 281 mg · Potassium: 319 mg · Fiber: 4 g · Sugar: 29 g · Vitamin A: 146 IU · Vitamin C: 1 mg · Calcium: 54 mg · Iron: 2 mg
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Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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Hey there ~ I'm Sue. I love to make delicious food, photograph it, and write about it, but mostly, I just love to EAT. Isn’t that what it’s all about? My recipes are creative, vibrant, and totally approachable no matter what your skill level. Let's grab a bite together!– I ordered a bag of Medjool Dates. No particular reason, except we both like dates. Imperfect Foods, if you haven’t heard of them, is a great produce and food delivery service. They’re especially good in the time of Covid – less time spent in a grocery store and their prices are good!
Sourdough Date Nut Cranberry Muffins Recipe
As I said, I had no particular idea for the dates, but the moment Victor saw them, Date Nut Bread flashed before his eyes! And in no time, it was in front of mine, as well!
He found an interesting recipe on the King Arthur Flour website, calling for a cup of hot coffee. It is often said that cooking is an art and baking is a science. Well… in scientific terms, the acid in the coffee works with the baking soda to create the leavening, so, while it doesn’t add a deep coffee flavor, it’s a necessary ingredient.
. More science. Fortunately, the recipe itself is pretty basic and straightforward – you don’t need to be a mad scientist to make it or even know why it works the way it does. Personally, I find it helpful to know why things work the way they do so I can play and experiment.
How To Make Comforting Middle Eastern Date Bread Rings Recipe
No experimenting needed with this, though – it came out perfect! Moist, nutty, rich, and flavorful – the perfect dessert – or breakfast!
I have a kitchen scale and use it whenever possible when baking. Weighed measurements really are the way to go. I also wish we had gone on the Metric System back in the ’70s when the rest of the world did. It really makes more sense… But I digress…
Date Nut Bread adapted from King Arthur Flour Ingredients: 2 cups (227g) chopped dates 4 tablespoons (57g) softened butter 1 teaspoon baking soda 3/4 teaspoon salt 2/3 to 3/4 cup (142g to 159g) brown sugar 1 cup (227g) hot brewed coffee 1 large egg 1 teaspoon vanilla extract 1 tablespoon (14g) vodka or brandy, optional; to enhance flavor 1/2 teaspoon baking powder 1 3/4 cups (206g) Unbleached All-Purpose Flour 1 cup (113g) coarsely chopped walnuts Instructions: Preheat the oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan. Place the dates, butter, baking soda, salt, and brown sugar in a mixing bowl. Pour the hot coffee into the bowl, stirring to combine. Allow the mixture to cool for 15 minutes. Add the egg, vanilla, liquor, baking powder, and flour, beating gently until smooth. Stir in the walnuts. Pour the batter into the pan, gently tapping the pan on the counter to settle the batter. Bake the bread for 45 to 55 minutes, tenting the loaf gently with foil after 30 minutes, to prevent over-browning. Remove the bread from the oven; a cake tester or toothpick inserted into the center should come out clean, and an instant-read thermometer should read about 200°F. After 10 minutes, gently turn the bread out of the pan onto a rack to cool. Cool completely before slicing. Wrap airtight, and store at room temperature for several days; freeze for longer storage.
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