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May 1, 2012 11:20 AM

Recipe for Date Nut Bread

As requested by bear on Boston Board. My Grandma got this recipe from her friend years ago; I still have the original handwritten recipe on paper that's yellowed, stained and fragile with wear, so you know it's good....

I broke it into steps because the 15-minute wait time is critical and the steps work best for me.

Step 1: Preheat oven to 350. Grease & flour loaf pan.

Step 2: Prepare…
¾ cup boiling coffee

Step 3: Mix together…
¾ cup chopped nuts
1 pk. dates, cut up long
1 cup dark brown sugar
1 ½ tsp. baking soda
½ tsp. salt
¼ cup shortening (or I use softened butter)

Step 4: Add hot coffee to above mixture & let sit for 15 minutes.

Step 5: In separate bowl mix together…
2 eggs, beaten slightly
½ tsp. vanilla
1 ½ cup sifted flour

Step 6: Add egg/flour mixture to date mixture and stir to blend; pour into loaf pan.

Bake 350 for 1 hour.

I love this bread toasted and spread with cream cheese. Good luck!

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  1. Sounds terrific. It's is an unusual prep, mixing the eggs and flour. Does it get clumpy? Coffee must add a nice depth of flavor.

    Thanks for posting, Niblet! I'll try it soon and report back.

    1 Reply
    1. re: bear

      I sift the flour onto the beaten eggs & vanilla then stir. Haven't had clumping problem. I think it's key as with most baking to just mix until combined and not overdo it. Hope you like it bear. I get craving for this periodically and always have dates on hand for that reason (or to stuff them with bleu cheese, wrap in bacon & broil. Handy little jewels, them dates!)

    2. Recipe looks good but could you please clarify the amount of dates, as not all "packages" are necessarily the same size.

      3 Replies
      1. re: masha

        And what about the dates instruction 'cut up long'. What does that mean? Why long? Why not the same size as the nuts?

        1. re: pdxgastro

          I have to stifle a laugh because when I'd ask my Grandma questions like these it would make her impatient. She was from the old country and Awesomeness personified.

          I don't know why it specifies "cut up long." Perhaps because the long pieces form the backbone of the bread. Perhaps because the dates need to feel more important than the nuts. I've just never strayed from the original.

        2. re: masha

          Quick answer: I don't know. Longer: I usually get the small flat box of pitted dates, sold next to the raisins. The dates are squished together and vacuum sealed, and I pull them apart. My current stash is an 8 oz bag of individual dates, and seems like a smaller amount than I'd use for the bread. If I'm shopping and notice the weight of my old standby I'll post back. Else I suggest using maybe 12 oz and see how it looks. I love when it's sticky with lots of dates so better to have too many than too few I'd say.