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Apr 17, 2001 09:43 PM

Date Nut Bread and Cream Cheese

  • m

I grew up eating these sandwiches. If I am not mistaken the brand name of the bread was Dromedary. It was a fixture on the Chock Full O'Nuts menu. The last time I saw it on a menu was also in NY at The Bagel on West 4th St. They no longer have it however. I was wondering if anyone knew of a bakery big or small that still makes date nut bread, or a restaurant that still serves these heavenly sandwiches. Thanks!!

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  1. The date nut bread used to be available in supermarkets ( canned ) but I can't remember the brand.

    13 Replies
    1. re: Gene

      Thanks so much for the Dromedary info. I live in Nashville TN and had looked in several stores because datenut bread and cream cheese sandwiches were "requested" for a family get together. I too recalled it was Dromedary but all of the store managers told me they did not carry it any longer. Thanks again, my Kroger deli does carry a date nut bread that is ok, but not like the memories of the Dromedary.

      1. re: Angie

        Hi, I've been looking for recipes for Date Nut Bread just like I used to have in New York at Chock Full O' Nuts. I will try Dromidary link. If you ever come up with a recipe that tastes like what we remember please forward to me.
        Thanks, Estelle

        1. re: Angie
          janet czepiel

          Dromedary date & nut roll is available from the Vermont Country Store. I too have been looking for a long time, especially around the holidays. It was a great treat then, my Mom loved it. We used to get it canned at any grocery store. I just received my Vermont Store catalog & low & behold they have it!!

          1. re: janet czepiel
            Loren Bradford

            Hello, I looked on the Vermont store site and they don't seem to carry date nut roll right now. Have you found it somewhere else??? Desperate!!

            1. re: Loren Bradford

              I've been on a kick lately with date nut bread and cream cheese. Cannot find Thomas brand, which was the standard in New York city area, but have been buying Nuemanns brand, usually in the deli section at supermarkets, it's not bad. Maybe a tad drier. It's made in Illinois, so I assume it's widely available.

              1. re: coll

                Your situation is the same as mine. As a kid I loved Thomas date nut bread with cream cheese. I can only find Nuemanns brand now. It's round vs. the rectangular shape of Thomas.

                1. re: ajs42548

                  where have u found this i live in fla and have searched high and low that is the eaxt kind i want the round one do they have a web site maybe i can order it

              2. re: Loren Bradford

                Vermont Country Store does have the date and nut bread, but it's made exclusively for them - no brand name like "Dromedary" on the can. - Just type in "date and nut bread" in the search box and voila! But, be warned - not cheap! $13.90 for two cans that are 8 oz. each - and you must buy as a set of two! Hope this helps.

              3. re: janet czepiel

                I was so elated when I found Date Nut Bread at the Vemont Store that I bought a case. It was garbage and does not come close to the original moist, dark od Domedary Date Nut Bread.

                1. re: Claibornet

                  All date nut breads are not the same. My ideal is Thomas, but from days of yore. I have a recipe that involves molassas and Kahlua, but there's something sadly lacking.

            2. re: Gene

              I've bought date nut bread in a can in the past but can't find it now. I live in South Kansas City Missouri. Please tell me where I can find this. Thank you. Pat

              1. re: Gene

                I've bought date nut bread in a can in the past but can't find it now. I live in South Kansas City Missouri. Please tell me where I can find this. Thank you. Pat

                1. re: Gene

                  If you are still looking. It is no longer made as per a website called Hometown favorites (they have a long list of items no longer made.)

                2. If you go to the link below and slide down to
                  Home Use Date Nut Roll/Cake Mixes
                  you'll find info about either the Dromedary Date Bread boxed mix or the Dromedary Date Nut Roll (a canned bread.)

                  These were the base for my mom's date bread/cream cheese sandwiches and they are still available in retail markets.


                  2 Replies
                  1. re: Nancy Berry

                    Is the canned date nut roll still available? Thank you for your time. Carla

                    1. re: Carla Feller

                      I'm miserable without this product. We must revive it!

                  2. j
                    Jill Rovitzky Black

                    Thomas, the English muffin people, distribute a very good fresh, not canned, date nut loaf in supermarkets, but only from around Thanksgiving until New Years or so.

                    1 Reply
                    1. re: Jill Rovitzky Black

                      The Thomas' brand was delicious. I also remember the top of the date nut bread having a very moist almost crust like texture. Yum. I waxing nostalgic for Date Nut Bread and Cream Cheese!

                    2. What I remember is a really dark, moist, almost gooey date-nut bread. I have been looking for a recipe for years, but the only ones I can find are all basically the same, calling for soaking the dates in boiling water. They produce a light, dry quick bread type bread.
                      Does anyone have a recipe for the other kind?

                      7 Replies
                      1. re: ruth arcone

                        This recipe was handed down by my grandmother. It also calls for soaking the dates in boiling water, but the result is a dark, moist loaf. Not at all as you describe.

                        1 C dates cut in pieces 3/4 C boiling water
                        3/4 C brown sugar 1 tsp vanilla
                        1 egg 1 1/2 C regular flour
                        1 tsp baking powder 1 tsp baking soda
                        1/2 C walnuts - broken
                        Sprinkle dates with baking soda & pour boiling water over them. Let stand until cool.
                        Beat egg, add sugar & vanilla gradually.
                        Combine w/date mixture
                        Add sifted dry ingredients & nuts & beat until mixed.
                        Pour in a buttered loaf pan & bake in slow oven (250-300 degrees) for one hour until firm & brown. Let stand one day before cutting.

                        1. re: finewineserver

                          this is so much like a recipe i used to make for date nut bread that produced the most moist and delicious loaf. I don't remember my instructions stating to let this stand for one day before cutting --- i don't think i could have waited that long!

                          1. re: finewineserver

                            I made your recipe and it's quite tasty. Thank you. The one I remember is like the one described above by Ruth Arcone.-"dark, moist, and almost gooey." I used to get it at Alexander's market in southern California, but my parents were from Hoboken so that would seem to tie in with all the East Coasters here.

                          2. re: ruth arcone

                            For many years, this was my Mother's signature dish. She did make it from scratch at times, but usually she used the Dromedary Box Mix. I remember her soaking the dates in boiling water and she always added walnuts.
                            This was then cooked in a large loaf pan. Always very moist, dark and gooey. Thanks for bringing up such a favorite memory. Those sandwhiches were awesome.

                            1. re: ruth arcone

                              I, too, was remembering enjoying VandeKamps Date Nut Bread and found a recipe that I tried;
                              I was thrilled with how it tasted like the one I remember. Especially when I spread it with cream cheese! Yum!

                              3/4 cup boiling water
                              1 1/2 cup chopped dates (fresh)
                              1 T. butter
                              1/4 cup dark brown sugar
                              1/4 cup dark molasses
                              2 large eggs
                              1/2 cup all-purpose flour
                              1/2 cup whole wheat flour
                              1 1/2 tsp. baking powder
                              1/4 tsp. baking soda
                              1/4 tsp. salt
                              1 cup chopped walnuts


                              Preheat oven to 350 degrees F.
                              In a medium bowl, pour water over the dates and butter. Stir and let the mixture sit until lukewarm
                              Puree 1/3 of the mixture in a food processor or blender to make a paste,
                              then stir it back into the date mixture.
                              Add the brown sugar, molasses and eggs. Stir until everything is thoroughly combined.

                              In a separate large bowl, sift together the flour, baking powder, baking soda, and salt
                              Make a well in the center and pour in the date mixture. Mix until all the ingredients are combined.
                              Pour the batter into a greased 9x5" loaf pan.

                              Bake for 50 minutes; loaf is done when the top has risen and a cake tester inserted in the center will have some dates clinging to it but no batter.
                              Remove the bread from the oven and cool it on a rack for 10 minutes before turning it out of the pan to finish cooling.

                              Found this on cdkitchen
                              Recipe ID: 40454

                              MSG URL:

                              1. re: KA 1948

                                This is almost the exxact same as the one my Mom used. Also, her signature dish during the holidays. Very dark, moist and so good warm with CC. The molasses, I believe was the key ingredient that most recipes leave out.

                                1. re: KA 1948

                                  This version of the not to be forgotten date nut recipe loaf is in the oven as we speak!

                                  eta: my loaf was fully baked at 40 mins. so def. check the oven.

                              2. Kathy John's near UConn, Storrs, Connecticut (old-fashioned soda fountain & ice cream parlour) used to serve delicious ones. Our family used to go, must have been the late 70's last time I was there, so.... They had a penny-candy shop then too. If you're nearby try & see: 643 Middle Turnpike, Storrs, 06268, 860-429-0362.