Date Pecan Tea Bread Recipe

5 4 8
Date Pecan Tea Bread Recipe
Date Pecan Tea Bread Recipe photo by Taste of Home
Publisher Photo

Date Pecan Tea Bread Recipe

Read Reviews
5 4 8
Publisher Photo
Packed with dates and pecans, this sweet bread is excellent on its own and even better topped with the chunky cream cheese spread. We enjoy it during the holiday season, but also for after-school and late-night snacks. —Carole Resnick, Cleveland, Ohio
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min. + cooling

Ingredients

  • 2-1/2 cups chopped dates
  • 1-1/2 cups boiling water
  • 1-1/2 teaspoons baking soda
  • 1-3/4 cups all-purpose flour
  • 1/4 teaspoon each ground cloves, cinnamon, ginger and nutmeg
  • 2 tablespoons butter, softened
  • 1-1/4 cups sugar
  • 1 large egg, lightly beaten
  • 2 teaspoons vanilla extract
  • 1-1/2 cups coarsely chopped pecans
  • SPREAD:
  • 1 package (3 ounces) cream cheese, softened
  • 2 tablespoons chopped dates
  • 2 tablespoons coarsely chopped pecans
  • 1 tablespoon 2% milk

Directions

Place dates in a large bowl. Combine boiling water and baking soda; pour over dates. In a small bowl, combine the flour, cloves, cinnamon, ginger and nutmeg; set aside.
In another large bowl, beat butter and sugar until crumbly. Beat in egg and vanilla. Add flour mixture alternately with date mixture. Stir in pecans.
Pour into a greased and floured 9-in. x 5-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
In a small bowl, combine spread ingredients. Cover and refrigerate for 1 hour. Serve with bread. Yield: 1 loaf (16 slices with 1/2 cup spread).
Originally published as Date Pecan Tea Bread in Taste of Home December/January 2000, p39

Nutritional Facts

1 slice: 312 calories, 13g fat (3g saturated fat), 23mg cholesterol, 154mg sodium, 50g carbohydrate (35g sugars, 4g fiber), 4g protein.

  • 2-1/2 cups chopped dates
  • 1-1/2 cups boiling water
  • 1-1/2 teaspoons baking soda
  • 1-3/4 cups all-purpose flour
  • 1/4 teaspoon each ground cloves, cinnamon, ginger and nutmeg
  • 2 tablespoons butter, softened
  • 1-1/4 cups sugar
  • 1 large egg, lightly beaten
  • 2 teaspoons vanilla extract
  • 1-1/2 cups coarsely chopped pecans
  • SPREAD:
  • 1 package (3 ounces) cream cheese, softened
  • 2 tablespoons chopped dates
  • 2 tablespoons coarsely chopped pecans
  • 1 tablespoon 2% milk
  1. Place dates in a large bowl. Combine boiling water and baking soda; pour over dates. In a small bowl, combine the flour, cloves, cinnamon, ginger and nutmeg; set aside.
  2. In another large bowl, beat butter and sugar until crumbly. Beat in egg and vanilla. Add flour mixture alternately with date mixture. Stir in pecans.
  3. Pour into a greased and floured 9-in. x 5-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
  4. In a small bowl, combine spread ingredients. Cover and refrigerate for 1 hour. Serve with bread. Yield: 1 loaf (16 slices with 1/2 cup spread).
Originally published as Date Pecan Tea Bread in Taste of Home December/January 2000, p39

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Reviews forDate Pecan Tea Bread

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MY REVIEW
walkerjo User ID: 7514182 232477
Reviewed Sep. 8, 2015

"Nice fall flavors."

MY REVIEW
grannyfromwisc User ID: 7988042 31297
Reviewed Oct. 15, 2014 Edited Oct. 24, 2014

"This is the best date bread I have tasted! So moist and the date flavor is throughout. I will definitely be making this bread again. Here is an update on this recipe. I took out all of the sugar and substituted 3/4 cup honey and I added chopped almonds instead of the pecans. It turned out fabulously."

MY REVIEW
Tilleysmom User ID: 7162033 26233
Reviewed Mar. 11, 2013

"I enjoyed this loaf and will make it again. The flavour of the dates and blend of spices is very nice. This is a moist loaf and ages well without drying out. Next time though, I think I will try using a bit less sugar because the loaf may border on being a tad too sweet for some. Otherwise, a recipe to keep!"

MY REVIEW
petersonemail User ID: 3331509 71787
Reviewed Aug. 20, 2008

"can't go wrong with this recipe, its a keeper for all occassins"

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