This old fashioned recipe for Date Nut Bread makes two loaves—one to keep and one to give (or freeze)! It’s moist and flavorful, and delicious for breakfast with a cup of coffee or tea.
Date Nut Bread is a recipe that is straight from my grandma’s recipe book. Judging by the splatters on it, she made it more than a few times.
It’s sweet and moist, and I really love it spread with butter for breakfast or a snack.
Grandma made the recipe in #2 cans, but I’ve adapted it here to be made in loaf pans. If you want to try your hand at baking in tin cans, you can make the recipe in five #2 cans (more on that below).
Types of dates
Medjool and deglet noor are the two most popular varieties of dates. Medjool dates are considered fresh dates, whereas deglet noor are considered dried dates. Deglet noor dates are typically best for baking. You can find them with the other dried fruits at your local grocery store.
Dates can come in a bag or a box, and may or may not be labeled “deglet noor”. As long as they are dried (and not medjool dates), they will work for baking. The dates are sold either whole or chopped, and either is fine for this recipe.
The reason we want to use dried dates is that the dates will be soaked in a mixture of baking soda and water, which softens them. Then, the dates, baking soda, and water get added to the bread. Using fresh dates could throw off the ratio of liquid to dry ingredients.
- Dates are the star of this bread. I recommend deglet noor dates, or another type of dried date (which you can find with the dried fruit at your local grocery store).
- The dates are soaked in baking soda and boiling water to soften them.
- You don’t need much butter for this recipe—only 2 tablespoons!
- Four cups of all-purpose flour may seem like a lot, but the recipe makes two good-sized loaves.
- Chopped walnuts add crunch.
Start by pouring 2 cups of boiling water over the dates and baking soda. The mixture may bubble a bit. Let it cool before proceeding with the recipe.
Next, whisk together the eggs, melted butter, sugar, vanilla, and salt. The mixture will be smooth and almost shiny.
Then, pour in the dates and the water/baking soda that they’re soaking in, and whisk to combine. Stir in the flour and chopped walnuts, and stir gently, just until combined. Avoid over mixing the batter, which can make it tough.
Divide the mixture between two greased 8×4 inch loaf pans.
Bake for 55–65 minutes, or until a toothpick comes out with dry crumbs attached. If the toothpick still has wet crumbs attached (more like batter than bread crumbs), then cook in 5 minute increments until the bread is cooked through.
How to make date nut bread in cans
To make date nut bread in cans, you’ll need five or six 20-ounce cans (these were once referred to as #2 cans). Canned fruit, such as pineapple chunks, are often sold in in the 20-ounce size.
Prepare the cans by emptying them, removing the label, and washing with dish soap and water. Grease the cans generously with cooking spray so the bread doesn’t stick (I use an oil mister). Fill the cans half full with the batter, and bake for 50–55 minutes, or until a toothpick comes out with dry crumbs attached.
How to freeze quick bread
Quick bread can easily be frozen and enjoyed later. To freeze, wrap the bread tightly in aluminum foil, then transfer the wrapped bread to a resealable plastic freezer bag. Seal and freeze for up to two months.
To defrost, place the bread on the countertop for 12 hours. Slice the bread and enjoy!
Using leftover dates
Any leftover dates can be used a variety of ways.
– Enjoy in a bowl of oatmeal with brown sugar
– Make peanut butter chocolate energy bites
– Blend them into a smoothie
– Stuff whole dates with peanut butter and eat as a snack
– Add chopped dates to trail mix
This recipe makes two loaves, and I love giving the other one away. Quick breads are great to include with a baby meal (or a meal when someone is sick or grieving). My Apple Bread with Cinnamon Streusel is another quick bread that I love for gift giving.
Date Nut Bread
- 1 cup chopped dates
- 2 cups boiling water
- 2 teaspoons baking soda
- 2 tablespoons unsalted butter, melted
- 2 cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1 cup chopped walnuts
- Preheat oven to 350°F. Grease two 8x4 inch loaf pans.
- Bring 2 cups of water to a boil. Place the dates and baking soda in a medium bowl. Pour the boiling water over the top and allow to cool. You can speed up the cooling process by placing the bowl in the refrigerator.
- Meanwhile, in a large bowl, whisk together the melted butter, sugar, eggs, vanilla, and salt.
- When cool, pour the water and dates into the sugar and egg mixture. Whisk to combine.
- Use a spatula to gently stir in the flour and nuts. Take care not to overmix the batter, which can make the bread tough.
- Divide the mixture between the two greased loaf pans. Bake for 55–65 minutes, or until a toothpick comes out with dry crumbs attached.
- Alternatively, you can bake this recipe in tin cans. Grease five or six clean #2 cans (#2 cans typically hold 20 oz of fruit, vegetables, etc.). Divide the mixture between the cans, filling each can halfway full. Bake for 50–55 minutes, or until a toothpick comes out with dry crumbs attached.