Date Nut Bread is an easy quick bread that does not even require a mixer. It is made with dates and walnuts and has a slight hint of vanilla. It’s a wonderful sweet delicious bread to bake in the fall. It would work just as well for breakfast this weekend as it would in a Thanksgiving bread basket.
This is an old traditional Scottish bread that has been popular for a long time and with good reason. It is simply delicious. This old fashioned recipe was handed down through my family and while you will think that the process is a bit odd, it works!
Date Nut Bread is delicious made in to a sandwich with cream cheese in the center. If you really want to be seasonal you could also use the filling from the Pumpkin Creme Sandwich Cookies.
If you like this date nut bread recipe and want to try some other quick breads check out Cranberry Orange Walnut Bread, Acorn Squash Bread, Cream Cheese Pumpkin Bread, Pumpkin Bread, Chocolate Chip Banana Bread, Strawberry Streusel Banana Bread and Blueberry Banana Bread.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Make sure to use high-quality, moist dates for the best flavor and texture. Medjool dates are an excellent choice as they are naturally sweet and have a rich, caramel-like taste. If your dates are a bit dry, soak them in hot water for 10 minutes, then drain them before chopping to ensure they incorporate well into the batter. Read How to be a Date Person to learn about the different date varieties.
- Make sure that the baking soda is fresh for the best rise. Baking soda that’s too old may not work effectively.
- Pouring boiling water over the dates and walnuts helps to soften the dates and release the oils in the walnuts, which contributes to a moist bread with more pronounced flavors.
- Make sure your eggs are at room temperature to ensure they mix properly into the batter, which contributes to a more uniform texture in the baked bread.
SPECIAL EQUIPMENT NEEDED:
- Loaf Pan: A 9×5-inch loaf pan is used for this bread recipe. If you use a different size, be aware that it may affect the baking time.
- Mixing Bowls: You will need two mixing bowls. A large mixing bowl is needed to mix the batter and a small bowl is needed to beat the eggs.
- Chopping Board and Sharp Knife: For chopping the dates and walnuts. Make sure your knife is sharp for clean cuts.
- Spatula or Wooden Spoon: For mixing the batter. A spatula is also helpful for scraping the batter out of the bowl and into the loaf pan.
- Wire Rack: For cooling the loaf of bread after baking, which helps prevent the bottom from becoming soggy.
- Toothpick or Cake Tester: To check the doneness of the bread.
- Electric Mixer: While not required (as mixing can be done by hand), if you’ are looking to save time.
SUBSTITUTIONS:
- If you do not have walnuts on hand, you can use pecans, almonds, or different nuts of your choice.
- Dried figs or raisins can be used in place of dates. They will add a different sweetness and texture to the bread.
- Unsalted butter or margarine can be used as a one-to-one substitute for vegetable shortening. For a healthier fat option, you could use coconut oil.
- Almond extract or maple syrup can be used as a substitute for vanilla extract. They will change the flavor profile slightly but still add a delightful taste.
- If you want to substitute white granulated sugar, you can use an equal amount of dark brown sugar or light brown sugar.
- For a whole grain option, you can replace half of the all-purpose flour with whole wheat flour.
- If you do not have baking soda, you can substitute with triple the amount of baking powder. For the 1½ teaspoon of baking soda, use 4½ teaspoons of baking powder.
HOW TO STORE DATE NUT BREAD:
- Place the wrapped bread in a cool, dry place. It will stay fresh for about three to four days. After baking, allow the bread to cool completely on a wire rack to prevent moisture from building up, which can lead to sogginess. Wrap the bread tightly in plastic wrap or aluminum foil. This helps to keep air out and maintain moisture.
- You can also place the wrapped bread in the refrigerator. It can last for about a week when refrigerated.
HOW TO FREEZE DATE NUT BREAD:
- Place the wrapped bread in the freezer where it can stay good for up to three months. Never freeze warm bread, as the steam will turn into excess moisture that can cause freezer burn.
- First, wrap the bread tightly in plastic wrap. Then, add a layer of aluminum foil or place it in a freezer-safe plastic bag. This helps protect the bread from freezer burn and absorbs any odors from the freezer.
- To thaw, remove the bread from the freezer,.Remove the wrap and let it come to room temperature on a wire rack.
Place the walnuts into a large bowl. Add the dates, baking soda, shortening, salt, and boiling water. Stir to combine well. Let stand for 20 minutes.
In a small bowl, beat together the eggs and vanilla with a fork or small whisk.
At the end of 20 minutes, add the eggs, sugar and flour to the date mixture. Mix together with a rubber spatula until it is just blended.
Pour the batter into your prepared loaf pan that has been greased and floured.
Date Nut Bread
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Ingredients
- ¾ cup walnuts ,chopped
- 1 cup dates, chopped into small pieces
- 1½ teaspoon baking soda
- 3 tablespoons vegetable shortening
- ½ teaspoon salt
- ¾ cup boiling water
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1½ cups all purpose flour
Instructions
Preheat the oven to 350 degrees.
Grease and flour a 9 x 5 inch loaf pan.
Place the walnuts into a large bowl. Add the chopped dates, baking soda, shortening, salt, and boiling water. Stir to combine the wet ingredients well. Let the mixture stand for 20 minutes.
In a small bowl, beat together the eggs and vanilla with a fork or small whisk.
At the end of 20 minutes, add the beaten eggs, sugar and flour to the cooled date mixture. Mix in the dry ingredients with a rubber spatula until it is just blended.
Pour batter into your prepared pan. Bake for 55- 60 minutes. The top should be raised and firm to the touch, with no sign of moistness.
Ovens vary. Start checking in on the bread at 50 minutes without completely opening the oven door.
Stick a toothpick into the top of the bread in the middle of the loaf to test for doneness. If it comes out dry, the bread is done.
Let the loaf of date nut bread cool to room temperature on a wire rack.
To serve cut the date-nut bread into thin slices. Serve with a little bit of butter or cream cheese.
