This classic date nut bread recipe is hard to beat. It has that great semi-dense quick bread texture with just enough sweetness. It is easy to make and slices are delicious on their own or with a bit of butter.
We have been enjoying my husband’s grandma’s recipe for date nut loaves baked in a can for year. She bakes them at Christmas time and passes them out.
I look forward to getting one every year. There is something so classic about the round loaf and the little circles of bread.
In fact, it is this bread that made me fall in love with date recipes and dates in general. They are so delicious!
However, not everyone loves baking in cans. It can be hard to get cans that don’t have a coating inside.
So, I thought it would be fun to share how to bake the bread in loaf pans instead. That way you can make it however you want to.
It’s still grandma’s date nut bread, just in a slightly different shape!
Carlee’s Tips and Tricks
This recipe makes two loaves of bread. If you don’t need two, you can give the second to a friend or neighbor.
Or wrap the extra loaf in plastic wrap and put it in a freezer bag. You can store it in the freezer for up to 3 months. Just defrost it overnight before serving.
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Grandma usually uses walnuts in her bread. Chopped pecans are also tasty. Feel free to leave the nuts out if you prefer.
Feeling spicy? Mix it up a bit by adding a little bit of cinnamon, nutmeg, and/or cloves if you want a little extra warmth in your bread.
I like using the prechopped dates in this recipe. It makes it really simple and that is what grandma uses. You can also chop whole dried dates if you prefer.
I think that is about it. Like most quick bread recipes, this one is pretty simple. I hope you like it as much as we do.
Grandma’s Date Nut Bread
Ingredients
- 1 cup chopped dates
- 2 cups boiling water
- 2 teaspoons baking soda
- 2 Tablespoons butter
- 2 Tablespoons vanilla extract
- 1⅓ cups granulated sugar
- ¾ teaspoon salt
- 2 large eggs lightly beaten
- 4 cups all purpose flour
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350°F and grease two 8×4-inch loaf pans.
- Place 1 cup chopped dates in large bowl. Add 2 cups boiling water and 2 teaspoons baking soda.
- Stir in the 2 Tablespoons butter until melted. Allow to cool some.
- Mix in the 2 Tablespoons vanilla extract, 1⅓ cups granulated sugar, ¾ teaspoon salt and 2 large eggs.
- Add the 4 cups all purpose flour, stirring until just combined.
- Fold in 1 cup chopped walnuts.
- Scoop batter into prepared loaf pans.
- Bake for 55-65 minutes or until a toothpick inserted in the center comes out mostly clean. (A few moist crumbs are okay.)
- Cool in the pans for 5 minutes, then remove and cool completely on a wire rack.
Notes
- If using dates without dextrose, increase the sugar by 1/4-1/2 cup.
- Feel free to use pecans in place of the walnuts or omit them altogether.
- The bread will keep up to 1 week in an airtight container at room temperature. You can freeze it for up to 3 months.
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I’ll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
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