Dee's Date and Nut Bread Recipe -
Dee's Date and Nut Bread Recipe

Dee's Date and Nut Bread

Recipe by  

"My mother used to make this recipe in a long loaf pan which I don't believe they make any more. Fortunately, I have her pan and whenever I make this it sure brings back such happy memories."

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Ingredients Edit and Save

Original recipe makes 1 -9x5 inch loaf pan Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease loaf pan.
  2. Pour the hot water over the dates and let stand until cooled.
  3. Sift the flour and baking soda together add the sugar and salt. Stir in the cooled dates and water. Add the melted butter, beaten egg vanilla and walnuts. Mix well. Pour batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick insert near the center comes out clean. Let bread cool in pan for 10 minutes. Remove bread from pan and let cool on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2003

This is absolutly wonderful.I will definitly make this more then once.

Most Helpful Critical Review
Dec 21, 2010



19 Ratings

Oct 01, 2004

My mother gave me this recipe years ago, my whole family just loves it! Be sure to serve with cream cheese.

Dec 21, 2006

Just want you to know..i have this exact same mother-in-law gave it to me...she always made it at Christmas...and now i is a very good date/nut isnt supposed to be too sweet...i also have the long loaf pan that they dont make anymore!! it was my mother-in-laws....this is a great recipe for date/nut bread...great with cream cheese on warm slices....

Oct 13, 2010

really good. I did add one mashed banana (just because it needed to be used up) and a generous sprinkle of ground ginger. I baked in muffin tins (large) for approx. 35 minutes at 350. Will make again. Next time I may add two sprinkles of ginger.

May 15, 2009

I only needed to bake for 45mins. Thankfully my sense of smell led me to check it earlier or else it would've burnt & been no good. Toothpick came out clean, turned out wonderful & delicious! I used fresh strong brewed coffee instead of the boiled water. I would definitely make again.

May 16, 2006

Tastes just like my Nana's bread. She used to use coffee cans to bake with, which worked really well, giving the bread a nice all-around crust. I haven't tried using them yet, but you can bet I will!

Mar 11, 2008

This is a great recipe - wonderful taste and wonderful texture! I made it to serve to our playgroup when both parents and tots came over this fall for an afternoon of apple picking, and I just realized I forgot to review it! I was looking for a quick-bread that would be a little different than the run of the mill zucchini or pumpkin or banana - and this got rave reviews from everyone! (I did omit the walnuts because I wasn't sure about the tots being able to chew them well and because of allergy concerns). I just used a standard loaf pan, but have kept an eye out for the longer-style pan in second hand shops that Joan wrote about in the recipe's intro. I'm so glad to have a new way of including dates in our snack-times. Thanks very much!


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  • Calories
  • 300 kcal
  • 15%
  • Carbohydrates
  • 53.7 g
  • 17%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 417 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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