Prep 10 mins
Cook 25 mins
One of the best recipes for date loaf...this recipe makes four mini loaves, if desired you may freeze a couple, they freeze very well --- servings is only estimated, raisins may be replaced for the dates or for the holidays use candied cherries in place of the dates, or half of each.
- 473.18 ml flour
- 14.79 ml baking powder
- 1.23 ml salt
- 4.92 ml cinnamon
- 1.23 ml allspice
- 236.59 ml pitted dates, chopped
- 236.59 ml chopped pecans
- 118.29 ml butter, softened
- 236.59 ml sugar
- 2 eggs
- 4.92 ml vanilla
- 1.23 ml almond extract
- 158.51 ml milk
- Set oven to 350 degrees F.
- Grease four 6x3-inch mini loaf pans.
- In a bowl sift first 5 ingredients.
- Combine 1/4 of the flour mixture with the chopped dates and nuts; toss to coat.
- In another bowl combine butter and sugar; beat with an electric mixer until light and fluffy.
- Add in eggs and beat well then add in the vanilla, almond extract, and beat for another 2-3 minutes.
- Add in dry ingredients alternately with milk beating after each addition.
- Fold in the dates/flour mixture by hand, then spoon into prepared mini loaf pans.
- Bake for 25-30 minutes or until loaves test done.
This is a wonderful recipe. Quick and easy. Have several loaves to pull out of the freezer when I need them. Thanks for sharing this recipe.
Tried this recipe and loved the flavour. It took 36 minutes to bake in my oven. I am a big fan of dates. The pecans and almond extract added to the extra burst of flavour. This is a keeper. Thanks for the great recipe.
Made for Kittencal's cookathon. Kitten I chose this recipe for two reasons. First, because no one else has rated it before, I wanted to be the first. Knowing its your recipe I had no doubt it was going to be excellent. Second it reminded me of something my grandmother would have made. She baked with dates quite often and she added almond extract to all her baking and I use it all the time as well just for the memories. As well as I got to use her mini loaf pans which I rarely use. Anyways about the loaves....the only change I made was using slivered almonds instead of pecans because it was what I had on had. These little beauties are in my permanent baking file, I tell you they are awesome. The almond flavoring and the cinnamon together puts me on cloud nine. I had to bake mine a few minutes extra but that isnt unusual for my oven. They rose up so nice with a crisp top that I love. I couldnt wait for them too cool so I sliced one and had it with butter...out of this world. I have wrapped two for my baking trays for xmas but I don't think they will make it, I think they will be made again before the trays are given. I am going to buy some pecans and make them both ways I think. Thank you Kitten for the wonderful recipes you have shared with us all. They are truly a gift.