The post is sponsored by Bed Bath & Beyond.
Date Nut Bread is a family favorite recipe made by my Grandma and passed down to me. It’s sweet and chewy with chopped pecans and dates and delicious spread with cream cheese. This is the perfect handmade holiday recipe to gift friends, family or neighbors!
Date Nut Bread
If you want an old fashioned recipe that tastes like Christmas, it's my Grandma's Date Nut Bread. I love how this loaf is dense (in the best way) but still has a nice crumb to it. Moist and just sticky enough from the dates and also full of finely chopped pecans. It's right up there with other family favorites like my Grandma Elaine's Orange Gumdrop Bars and my favorite Chewy Ginger Molasses Cookies!
How to Gift Date Nut Bread
One of my favorite ways to spread holiday cheer is to make homemade treats to gift. Bed Bath & Beyond is a one stop shop for all baking supplies and I found these cute little non-stick loaf pans there to to bake and gift my bread in.
Tie on ribbon and mini spoons and your date nut bread is ready to gift to neighbors and friends! I found the little wooden spoons at Bed Bath & Beyond as well.
If you are looking to gift a full loaf, I love these ceramic loaf pans and they would make a lovely gift for anyone who bakes. My set of mixing bowls and measuring cups are also Bed Bath & Beyond. What did I tell you, one stop shop for baking and gifting!
Ingredients in Date Nut Bread
- Nuts - for this bread I like to use pecans but you can use walnuts if you like those better.
- Dates - whole fresh Medjool dates are my favorite for baking. I just remove the pits.
- Baking Soda - this is the only leavener in this bread.
- Salt
- Shortening - it's got to be shortening and not butter, because Grandma says so!
- Water - boiling water, put the kettle on!
- Eggs - two large eggs.
- Vanilla - real vanilla extract!
- Sugar - granulated white sugar.
- Flour - all purpose white flour, sifted!
How to Make Date Nut Bread
- Combine nuts, dates, soda and salt in a mixing bowl. Add shortening and boiling water and let sit for 15 minutes.
- Beat eggs and vanilla, stir in the sugar and flour.
- Add to date mixture and mix to combine.
- Pour into greased pan or mini pans.
- Bake at 350 degrees until a toothpick inserted comes out clean.
- Cool completely before gifting or serving.
Variations of Date Nut Bread
There are definitely a few variations of this Classic Date Nut Bread but the most common variation you will find is to make this bread with walnuts. This bread originated in the 1920's and has even been made with coffee! Although these are not the ways my family makes this recipe, here are some other possible variations:
- Nuts - use walnuts instead of pecans.
- Sugar - use brown sugar instead of white sugar.
- Liquor - you can add a 1 Tablespoon of brandy or Bourbon for added flavor.
Why Do You Soak The Dates in Baking Soda?
When I first made my Grandma's recipe, I found this step very strange. The baking soda, salt, shortening nuts and dates combined with the hot water begin to react and bubble which results in this strange foamy mixture while it sits. However, this step is the magic step in making this bread as the baking soda and hot water begin to break down and soften the skin of the dates and the nuts.
Once the bread batter is mixed together it is a lovely thick consistency and can be poured into either mini loaf pans like I used or one large loaf pan. My grandma always made this recipe as a single loaf but I also enjoy the giftable size of mini loaves.
Tips For Making the Best Date Nut Bread
- Chop Small: Chop your nuts and dates very small. I love how the dates and nuts almost melt into the bread when they are chopped small! In fact, I use a food processor to pulse whole pecans until they are minced. The dates I leave a tiny bit larger. I do this because I don't personally care for biting into a large piece of pecan.
- Baking Soda: The baking soda and boiling water soak is necessary to soften the skins of the dates and nuts!
- Grease The Pan: Even when I bake with non-stick pans, I always grease my pan with either shortening or butter. For this recipe, I use shortening because it's in the recipe but you can use either!
- Toothpick Test: Check the center of your loaf by sticking a toothpick directly in the middle. If it comes out clean, the loaf is done!
How to Store Date Nut Bread
- At Room Temperature - you can store this bread tightly wrapped in saran wrap at room temperature for up to 5 days.
- In the Refrigerator - up to a week in a tightly sealed container.
- Freeze - wrap tightly in saran wrap and place in a freezer ziplock back before freezing for up to 1 month. Defrost at room temperature before serving.
This Date Nut Bread is delicious served for breakfast, sliced and spread with cream cheese which is the way I've always eaten it. It's also a delicious treat to enjoy with a cup of tea or coffee.
How to Package Bread for Gifting
I love gifting quick breads like this right in their pans however you can also remove them and gift in cellophane bags. If you are preparing these ahead of time I do like to wrap the entire pan and loaf in a cellophane bag or in plastic wrap before adding the bow and spoon. It will keep the loaf fresh longer and be more presentable if you are giving these to neighbors or friends.
I hope you will try our family favorite Date Nut Bread Recipe, and if you do, please come back and comment and give it a rating in the box below!
This post was sponsored by Bed Bath & Beyond. Thank you for supporting my sponsors!
Classic Date Nut Bread
Classic date nut bread made with soaked dates and chopped pecans is a family favorite spread with cream cheese.
Ingredients
- ¾ cups finely chopped pecans
- 1 cup chopped dates (pitted)
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ¼ cup shortening
- ¾ cup boiling water
- 2 large eggs
- ½ teaspoon vanilla
- 1 cup granulated sugar
- 1 ½ cups sifted all-purpose flour
Instructions
- Combine nuts, dates, soda, and salt in a mixing bowl. Add the shortening and boiling water.Allow this mixture to stand for 15 minutes. Stir to blend.
- Beat the eggs slightly, add the vanilla.
- Stir in the sugar and the sifted flour. Add to the date mixture. Do not overmix.
- Place in greased loaf pans (either 4 mini pans or 1 standard sized pan.)
- Bake at 350 degrees for 25-30 minutes for mini loaves or 1 hour for a standard sized loaf. When done, a toothpick inserted in the center will come out clean.
- Cool completely before removing.
Notes
Possible Variations:
- Nuts - use walnuts instead of pecans.
- Sugar - use brown sugar instead of white sugar.
- Liquor - you can add a 1 Tablespoon of brandy or Bourbon for added flavor.
Tips:
- Chop Small: Chop your nuts and dates very small. I love how the dates and nuts almost melt into the bread when they are chopped small! In fact, I use a food processor to pulse whole pecans until they are minced. The dates I leave a tiny bit larger. I do this because I don't personally care for biting into a large piece of pecan.
- Baking Soda: The baking soda and boiling water soak is necessary to soften the skins of the dates and nuts!
- Grease The Pan: Even when I bake with non-stick pans, I always grease my pan with either shortening or butter. For this recipe, I use shortening because it's in the recipe but you can use either!
- Toothpick Test: Check the center of your loaf by sticking a toothpick directly in the middle. If it comes out clean, the loaf is done!
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 762Total Fat: 31gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 100mgSodium: 776mgCarbohydrates: 116gFiber: 6gSugar: 74gProtein: 11g
