Date Nut Bread
This date nut bread is a classic quick bread with sweet chopped dates and crunchy nuts. Since it makes two loaves, it’s perfect for sharing, gifting, or freezing one loaf for later. It’s an old-fashioned favorite often associated with holiday baking and afternoon tea-style snacks.
Date Nut Bread
Ingredients
- 2 cups boiling water
- 4 cups dates, cut up
- 4 cups sifted cake flour
- 1 teaspoon salt
- 1/2 cup shortening
- 1 1/2 cups brown sugar (packed; “good measure”)
- 2 eggs
- 2 teaspoons baking soda
- 2 cups broken nuts
Instructions
- Pour boiling water over dates and let stand.
- Preheat oven to 350°F. Grease two bread pans well.
- Sift cake flour and salt.
- Cream shortening, brown sugar, and eggs.
- Add baking soda and the date mixture. Add the flour mixture and mix to combine.
- Stir in nuts.
- Divide batter into pans and bake 45 minutes to 1 hour. Test carefully for doneness, then cool on a rack.
Makes: two loaves
Total Cook Time: 45 minutes to 1 hour
Equipment: 2 bread pans
Servings: about 8–10
Date Nut Bread FAQ
Why do you soak the dates in boiling water?
Soaking softens the dates and helps them blend evenly into the batter, which improves the bread’s texture and moisture.
What nuts work best in date nut bread?
Walnuts are a classic choice, but pecans also work well. Use your favorite broken nuts or a mix.
How do I know when the loaves are done?
Bake until a tester inserted near the center comes out clean (or with just a few moist crumbs). Since pan size and ovens vary, start checking around 45 minutes.
How should I store date nut bread?
Wrap tightly or store in an airtight container. Keep at room temperature for 2–3 days, refrigerate for longer freshness, or freeze for up to 3 months.
Can I freeze one loaf?
Yes—this recipe makes two loaves, so freezing one is a great option. Wrap well to prevent freezer burn.