Date Nut Bread

Date Nut Bread

Peggy 0

"A wonderful, very rich loaf that is moist and delicious. Keeps well if you hide it! Good toasted for breakfast also."

Ingredients 1 h 40 m {{adjustedServings}} servings 226 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 42.2g
  • 14%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 276 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

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  1. Combine baking soda with the boiling water. Soak the dates in the water and baking soda solution for 30 minutes.
  2. Cream sugar and butter together. Add eggs, vanilla, dates, nuts, flour, and salt.
  3. Divide batter equally between two 9 x 5 (or 8 1/2 x 4 1/2) inch greased loaf pans. Bake 1 hour at 300 degrees F (150 degrees C) (or until loaf tests done). Can be frozen when cool.
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Reviews 56

  1. 63 Ratings


This recipe is very much like my grandmother's, but you should add to the recipe that you have to add the water that the dates are soaking in. Her recipe had you adding the water a little at a time when you added the flour. She also baked the bread in clean vegetable cans she saved to make mini loaves for gift giving. I use mini loaf pans instead. I also pair up the bread with a small container of home-made honey butter to make a great sweet treat gift! My friends and family love it! If you want, you can also include a small chees spread knife.


This is wonderful!! Far better then any recipe Betty C. ever gave us - it takes a bit longer to cook then it says - I baked it at 350 along with a banana bread I was making and it still took a little over an hour. You might also add to the instructions add the date mixture (water/soda/date) instead of just adding dates -my 10yo daughter was helping me make it and she couldnt figure out how to get the dates out of the water w/o getting water into the batter until I told her to dump the whole thing in =) Thanks Peggy!!!!


A truly delicious bread (cake!) recipe. Moist, light, and flavorful! I took reviewer advice and baked at 350. At an hour the inside was still doughy, so I covered it with tinfoil to prevent anymore outside darkening, and it was done about 15 minutes later. An added cupful of raisins (or chocolate chips) goes wonderfully in the batter as well!