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Date Nut Spice Bread Recipe

Date Nut Spice Bread

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (67)

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Average Rating:

Total Reviews: 67

Showing 31-40 of 67

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  • on December 02, 2010

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    Very dry bread. Ina usually blows me away. I read the other reviews and I am an advanced cook... odd. Love the cream cheese.

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  • on November 23, 2010

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    Wasn't impressed with the date bread, the Orange Cream Cheese spread was great. Try using it on the Orange Apricot Cranberry bread also on this site.

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  • on November 13, 2010

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    I'd love to try this recipe, but what can I use if anything to sub for the orange liqueur? Or can I just leave it out? I can't add any spirits to our recipe.
    Thanks

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  • on November 09, 2010

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    SIMPLY THE BEST DATE/NUT BREAD I'VE EVER TASTED....REMINDS ME OF MY MOM'S....SHE WAS THE BEST BAKER EVER....AND SO ARE YOU INA..JUST WONDERFULLY MOIST AND DELICIOUS.

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  • on July 05, 2010

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    My husband and I used to buy date and nut bread when we lived in Brooklyn many years ago. When I happened upon this recipe of Ina's I decided to make it for breakfast this morning on this rainy day. WOW! This was just fabulous! I made the receipe exactly. Soaking the dates in the Gran Marnier gives it such a great flavor. I just got a microplane and the orange zest was so fresh tasting. My loaf pan was a little larger than Ina's so at about 35 minutes I started testing with my cake tester. It took 45 minutes. Rested for about 15 minutes on a wire rack and it came out of the pan perfectly. Ina, you never cease to amaze me...this one recipe is WOW!

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  • on April 13, 2010

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    Made this without the cream cheese frosting, which would probably put this in the 5 star category. it's really good, but toast your nuts to bring out the flavor.

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  • on March 02, 2010

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    Thank you, Ina.
    Its flavorful and yummy!

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  • on March 01, 2010

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    I thought this recipe was moist, delicious, and creative. My only caveat is that for me, there is too much salt. It went slightly beyond buttery tasting to too much salt. Maybe because dates are kinda buttery to begin with. I would make it with 1/8 to 1/2 tsp of kosher salt. When I make banana bread, I use 1/8 tsp of salt - it's just right to enjoy the sweetness of the bread and add a little balance. Otherwise, Fabulous! Looking forward to making again. The nuts were a wonderful addition! I think being that I have a surplus of raisins, I may substitute them and treat them the same as the dates (chopping them too. Thank you, Ina. I always enjoy your shows and your distinctive recipes!


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  • on January 15, 2010

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    I don't need to made this bread again anytime soon because I ate way too much of it! I made a few minor changes to the recipe including using Tuaca for the liqeur. I didn't even make the cream cheese spread because it tasted so good without it. Would recommend this recipe to anyone.

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  • on January 05, 2010

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    I've made this bread twice now(in two days. The first time, it was dry and crumbly as other posts noted.

    The second time, I marinated the dates overnight in OJ instead of orange liquor, adding the splash of Iquor right at the end before baking; and added 1/4 C applesauce. The bread turned out perfectly. Sliced up nicely and ev1 loved it!

    Great recipe!

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