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Date Pecan Tea Bread


  • 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


  • 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 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.
  • 4. In a small bowl, combine spread ingredients. Cover and refrigerate for 1 hour. Serve with bread.

Nutrition Facts

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


Average Rating: 4.9
  • Marina
    May 3, 2019
    Delicious, even without the spread, and the longer you leave it, the better it gets! For health reasons, I'm cutting back on fat and this is a very good option for when the cake cravings strike. Also very good for breakfast. I'll definitely be making again.
  • Gwendolyn_M
    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!

  • walkerjo
    Sep 8, 2015

    Nice fall flavors.

  • grannyfromwisc
    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.

  • Tilleysmom
    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!

  • petersonemail
    Dec 31, 1969

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

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