Favorite Date Nut Bread

"This is a moist bread. I serve it as a desert! My daughter does not like raisins so I have made this bread increasing the dates to 12 oz and eliminating the raisins."
 
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photo by CarrolJ photo by CarrolJ
photo by CarrolJ
photo by Lidya photo by Lidya
photo by Lidya photo by Lidya
photo by Lidya photo by Lidya
photo by Lidya photo by Lidya
Ready In:
1hr 5mins
Ingredients:
12
Serves:
14
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Prepare a loaf pan by spraying with cooking spray.
  • Combine dates, nuts and raisins; sprinkle with baking soda.
  • Pour 1 cup of boiling water over all of this.
  • Cover the bowl and set aside while mixing remaining ingredients.
  • In another bowl, with a pastry blender, mix the flours, sugar, Splenda, baking powder, egg and egg white.
  • Combine the date mixture with the flour mixture, mix well.
  • Pour into prepared pan and bake for 50 minutes or until toothpick inserted off center comes out clean.

Questions & Replies

default avatar
  1. caroljensen949
    what do you do if you don't want Splenda? just substitute with sugar?
     
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Reviews

  1. JimShoes5k
    Awesome & Easy recipe!!!! Left out the Splenda ( I didn't have any) but didn't increase the sugar.. Came out perfect.
     
  2. Cubanita
    As all have said, this is delicious. I reduced the sugar, eliminated the raisins, and increased the dates. A good recipe to double and freeze a loaf.
     
  3. L-Burden
    My mom and I have been looking for a date nut bread recipe that doesn't come out like a brick for YEARS. We finally found it! This is going to be a new family tradition. I'm even giving some mini loaves away this year as gifts. Thanks for sharing!!
     
  4. REV3674
    This is the best date nut bread recipe I've found after trying several, I also make an all Splenda loaf for my diabetic father.
     
  5. bigbadbrenda
    Its snowing and what better way to spend the afternoon by baking. This was easy to make and my kitchen smelt so very good. I love date and nut loaf so I thank you so very much. I used pecans that Carol sent from our ornament swap.
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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