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Two slice of date nut loaf on plate showing tan interior with slightly dense crumb, with bits of dates and nuts throughout.

Grandma's Date Nut Bread

This old-fashioned quick bread recipe has the perfect chew thanks to bits of dates and walnuts throughout. It is easy to make and the recipe makes two loaves so you can give one away or freeze it for later. Enjoy a slice with a mug of coffee or tea for a great breakfast or nice afternoon snack.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 20 Servings (2 8-inch loaves)
Author: Carlee

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 8x4-inch loaf pans.
  • Place 1 cup chopped dates in large bowl. Add 2 cups boiling water and 2 teaspoons baking soda.
    Mixing bowl with bits of dates soaking in hot water and baking soda mixture.
  • Stir in the 2 Tablespoons butter until melted. Allow to cool some.
    Butter melting in bowl of hot water with dates.
  • Mix in the 2 Tablespoons vanilla extract, 1⅓ cups granulated sugar, ¾ teaspoon salt and 2 large eggs.
    Mixing bowl after sugar, eggs, and vanilla have been mixed in.
  • Add the 4 cups all purpose flour, stirring until just combined.
    Bowl of date nut batter after the flour has been mixed in.
  • Fold in 1 cup chopped walnuts.
  • Scoop batter into prepared loaf pans.
    Loaf pans filled with date nut quick bread batter, ready to go in the oven.
  • Bake for 55-65 minutes or until a toothpick inserted in the center comes out mostly clean. (A few moist crumbs are okay.)
    Two loaf pans with dark golden loaves of date nut bread inside.
  • Cool in the pans for 5 minutes, then remove and cool completely on a wire rack.
    Two date nut loaves cooling on wire rack showing deep ebony crust.

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. 

Nutrition

Serving: 1serving | Calories: 222kcal | Carbohydrates: 39g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 22mg | Sodium: 214mg | Potassium: 110mg | Fiber: 2g | Sugar: 18g | Vitamin A: 64IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 2mg
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