Walnut Date Bread Recipe

5 2 3
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Walnut Date Bread Recipe

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5 2 3
Publisher Photo
Many years ago when I was sick, a dear friend stopped with a pot of soup and this beautiful bread. Every cook should have a copy of this traditional quick bread recipe in his or her files.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 1-1/2 cups chopped dates
  • 1-1/2 cups hot water
  • 2 tablespoons butter or margarine, softened
  • 2-1/4 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3/4 cup coarsely chopped walnuts
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 2 eggs, beaten
  • 1-1/2 teaspoons vanilla extract

Directions

In a bowl, combine the dates, water and butter; let stand for 5 minutes. In a large bowl, combine the flour, sugar, walnuts, baking soda and salt. Stir in the eggs, vanilla and date mixture just until moistened. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 375° for 45-50 minutes or until a toothpick comes out clean. Cover loosely with foil if top browns to quickly. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
Originally published as Date Nut Bread in Best of Country Breads 2000, p33

Nutritional Facts

1 slice: 120 calories, 3g fat (1g saturated fat), 15mg cholesterol, 181mg sodium, 23g carbohydrate (15g sugars, 1g fiber), 2g protein.

  • 1-1/2 cups chopped dates
  • 1-1/2 cups hot water
  • 2 tablespoons butter or margarine, softened
  • 2-1/4 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3/4 cup coarsely chopped walnuts
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 2 eggs, beaten
  • 1-1/2 teaspoons vanilla extract
  1. In a bowl, combine the dates, water and butter; let stand for 5 minutes. In a large bowl, combine the flour, sugar, walnuts, baking soda and salt. Stir in the eggs, vanilla and date mixture just until moistened. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 375° for 45-50 minutes or until a toothpick comes out clean. Cover loosely with foil if top browns to quickly. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
Originally published as Date Nut Bread in Best of Country Breads 2000, p33

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Reviews forWalnut Date Bread

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MY REVIEW
NanZim User ID: 3929200 54783
Reviewed Aug. 29, 2014

"My husband enjoys these moist tasty loaves. The recipe is easily halved if you only want 1 loaf. I have also frozen the extra loaf with good results."

MY REVIEW
royrogersfan User ID: 1464275 36582
Reviewed Nov. 22, 2009

"So easy to make and so wonderful to taste!"

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