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Date Nut Bread Recipe

Date Nut Bread

Recipe courtesy of Marion Cuningham

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on January 15, 2013

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    Very good recipe. Made it as is and everyone who tried it said it was great and asked for the recipe. Even better the next day!

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  • on December 21, 2012

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    Had to revise my review as I found the bread even better the day after. What this recipe lacks in complexity it sure makes up in ease of making. I did make it in 3 small loaf pans (baked about 30 minutes and it was very moist. May try some of the suggestions of adding molasses or using some brown sugar, maybe some spices just to rev up the flavor a bit. But slathered with a little butter, this bread was wonderful the next day.

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  • on September 18, 2011

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    Delicious! I changed the recipe a little, after reading reviews (and checking my pantry- I used unbleached all purpose flour (no whole wheat and 4 Tblsp of butter instead of the 3 Tblsp of vegetable shortening. I used 1/2 brown sugar and 1/2 white, and added about a Tblsp of molasses. Extremely moist, came out of the pan easily after cooling for about 15 minutes and tastes delicious!

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  • on February 08, 2011

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    Excellent recipe! For those of you who are trying to eat healthier, I modified it a bit. I used coconut oil instead of shortening, 1/2 cup honey instead of 3/4 c sugar, and milled my own flour using hard wheat for the whole wheat and soft wheat for the all-purpose. Schmear it with low fat cream cheese for a treat. So much better than store bought!!

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  • on February 01, 2011

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    A NOTE ON DATES: There is no such thing as a generic date. For this recipe, I used KHADRAWY dates that I bought at Whole Foods. They were not pitted - so I pitted them, of course, and removed the stem end and mashed them into a pulp. Medjool Dates have a stronger structure and they keep their shape better than other dates but I DID NOT WANT THAT - I wanted a date pulp with no discernible date pieces in the bread. Consequently, my battter was very loose and wet and I had to keep adding ten minute intervals to the cooking time so that the top would set properly. When it was all said and done, I added 35 minutes to the cooking time at 10/10/10/5 minute intervals - checking the bread each time the timer went off. The recipe makes a GREAT Date Nut Bread - you really should give it a go! I also added 1 tblsp. HONEY and 1 tblsp. MOLASSES - without changing the original sugar ratio - it simply added depth without making anything too sweet.

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  • on February 14, 2010

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    Delicious! That was THE BEST date-nut bread I have ever had!!! Fabulous!

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  • on May 07, 2008

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    My husband and I love this recipe. If you follow the directions and do not overbake, this bread stays moist for days. I have made this a few times and it always comes out great.

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  • on March 01, 2005

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    made this yesterday and its almost gone. followed the recipe but also added: 2tbsp froz oj conc, 1tbsp molasses, 1tbsp honey (reduced sug to 2/3c, 1tbsp butter (reduced shortn to 2 tbsp. will definitely make again!

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  • on November 05, 2004

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    I needed to bake some goodies for an upcoming craft show, and since I didn't want to spend a lot of extra time in the kitchen I was looking for something quick and that I could be pleased with. After the first patch I doubled the recipe. I and the people attending the show was not disappointed. Both were huge successes.

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