Search thousands of recipes reviewed by home cooks like you.

Moist Date Nut Bread

Moist Date Nut Bread

  • Prep

  • Cook

  • Ready In

Canadian Girl

A moist not too sweet version of a figgy pudding but made with dates and minus the spices. You could try covering with buttered foil and steaming it for a even moister version. This can also be baked in a (28 ounce) can.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a 9x5 inch loaf pan.
  2. In a medium bowl, combine the dates and butter. Pour boiling water over them, and let stand until cool.
  3. When the dates have cooled, stir the mixture to break up any clumps. Mix in the brown sugar and egg until well blended. Combine the flour, baking soda, baking powder, and salt; stir into the date mixture until just blended. Stir in walnuts. Pour into the prepared pan.
  4. Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

TUNISIANSWIFE
53
11/19/2005

This is the BEST EVER!!! I've never tasted such moist date bread. I had an overabundance of dates that my inlaws sent from my husband's native country of Tunisia so they were rough chopped. I also used hot brewed coffee instead of the boiling water to soak the dates/butter in. When I was reading the recipe, I thought there was no way a bread made with only one quarter cup butter could be moist...boy was I wrong! After cooling a bit, I immediately wrapped it in wax paper then aluminum foil and into a ziplock bag. I then refrigerated it for several hours. I couldn't resist any longer so I had to try it....I can't believe it is sooo moist and tasty! A definite keeper and will use this when I receive another 'surplus' of tunisian dates! thanks so much for this wonderful recipe.

La Panadera
28
2/1/2008

I had some date in my closet that needed to be used so I thought why not try this recipe. What a great choice it turned out to be. While I did modify the recipe somewhat, the core stands true. I ran out of dates, and as one reader suggeted I used 1-1/2 c. dates and 1 c. chopped prunes. I also used the orange idea another reviewer suggested. I reduced the sugar to 1/3 c. and after I toasted my raw walnuts in the oven I broke them apart with my hands, instead of chopping them b/c I like to taste my walnuts. The other thing different I did was to use all whole wheat flour and add 1 tablespoon vital wheat gluten (you can purchase this at a natural foods store). In my baking class I learned that whole wheat flour has very little gluten (the protein in flour) and by adding in the vital wheat gluten (which is almost all protein) it adds lightness to baked goods. This is exactly what it did to my loaves. I will do this again b/c IMO whole wheat is better than white or unbleached flours. I also used three mini pans and baked them for only 30 minutes and they were done. I really enjoyed this recipe.

skyusufali
18
3/7/2007

Excellent! Added 1 tsp cinnamon and completely forgot to add nuts, but it was lovely nevertheless. Only change I would make next time is to reduce the amount of sugar, maybe to 1/3 cup.