Date Pecan Tea Bread
Total TimePrep: 20 min. Bake: 65 min. + cooling
Makes1 loaf (16 slices with 1/2 cup spread)
- 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
- 2 teaspoons vanilla extract
- 1-1/2 cups coarsely chopped pecans
- 3 ounces cream cheese, softened
- 2 tablespoons chopped dates
- 2 tablespoons coarsely chopped pecans
- 1 tablespoon 2% milk
- 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 9x5-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in 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.
Nutrition Facts1 slice: 312 calories, 13g fat (3g saturated fat), 23mg cholesterol, 154mg sodium, 50g carbohydrate (35g sugars, 4g fiber), 4g protein.
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Oct 15, 2017
Thank you, Carole, for this AMAZING recipe! It's the best date nut bread I've ever had! Instead of making one loaf, I made five smaller loaves (3" x 5.5" size) and reduced the baking time to 38 minutes. My batter was a little thin, so I added 2 tablespoons of flour, but otherwise followed the recipe exactly. Delicious!
Sep 8, 2015
Nice fall flavors.
Oct 15, 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.
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!
Aug 20, 2008
can't go wrong with this recipe, its a keeper for all occassins