Date Nut Bread
User Reviews
5
Date Nut Bread
Description
This quick bread combines sweet, tender dates softened in hot coffee with a butter-enriched batter stabilized by baking soda and baking powder. Brown sugar adds depth, while vanilla extract and cognac introduce subtle aromatic notes. Chopped walnuts contribute crunch and contrast to the moist crumb. Baking in a loaf pan at moderate temperature ensures even cooking and a golden crust.
The bread improves after cooling or chilling, as the moisture distributes within the crumb. It can be sliced for breakfast, snacks, or dessert. Storing at room temperature or refrigerated wrapped tightly preserves freshness, and freezing is suitable if well protected.
Variations include substituting hot water for coffee to reduce flavor intensity or adding warming spices such as cinnamon or ginger to complement the dates and nuts. Toasting walnuts before adding enhances their nuttiness.
Ingredients
- 2 cups date chopped, pitted; about 8 ounces
- 4 Tbsp unsalted butter at room temperature
- 1 tsp baking soda
- 3/4 tsp salt
- 3/4 cup brown sugar can be light or dark
- 1 cup coffee hot
- 1 large egg
- 1 tsp vanilla extract
- 1 Tbsp cognac or brandy
- 1/2 tsp baking powder
- 1 3/4 cups all-purpose flour
- 1 cup walnuts chopped
Instructions
- Preheat oven to 350. Lightly spray or butter your 9x5 loaf pan and, if desired, line it with a sling of parchment paper so you can remove the loaf easily for slicing.
- Put the dates, butter, baking soda, salt and brown sugar in a mixing bowl.
- Cover with the hot coffee.
- Stir and let it sit for 15 minutes.
- Whisk in the egg, extract, brandy, and baking powder. Fold in the flour and mix well.
- Fold in the walnuts.
- Transfer to your loaf pan and spread out evenly.
- Bake for 45-55 minutes. I cover with foil after 30 minutes to prevent the top from getting too brown. Bake until a toothpick inserted in the center comes out without wet batter on it. Moist crumbs are fine.
- Let cool on a rack for 15 minutes, then remove from pan to cool completely before slicing.
- If you don't plan on eating right away, don't slice, just wrap the cooled bread in plastic and store on the counter or in the fridge.
- To freeze, let cool completely, then wrap in plastic, and then in foil. Use within 3 months.
Notes
- Allow the bread to cool completely before slicing; chilling improves texture and flavor.
- If coffee flavor is not desired, substitute very hot water or half water, half coffee.
- Toast walnuts in a 350°F oven for 10–15 minutes for deeper flavor before mixing in.
- Consider adding spices like cinnamon or ginger to complement dates and walnuts.
- Wrap cooled bread tightly with plastic and foil for freezer storage, or keep wrapped on the counter or fridge if eating soon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 281mg | 12% |
| Potassium | 319mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 29g | 58% |
| Vitamin A | 146IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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