Great Nana's Secret Ingredient Date Nut Bread Recipe - Allrecipes.com
Great Nana's Secret Ingredient Date Nut Bread Recipe
  • READY IN hrs

Great Nana's Secret Ingredient Date Nut Bread

Recipe by  

"This rich date nut bread is easy to make and simply delicious. The secret ingredient really enhances the flavor."

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Ingredients Edit and Save

Original recipe makes 2 - 8x4 inch loaves Change Servings
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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans, or line with parchment paper.
  2. Sift the flour, baking powder, baking soda and salt into a bowl, and set aside. In a large bowl, mix together the sugar and shortening. Beat in the eggs and vanilla. Toss the walnuts and dates with the dry ingredients, and stir into the sugar mixture alternately with the hot coffee. Divide the batter evenly between the two loaf pans.
  3. Bake for 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 17, 2006

yummy, what a nice date bread! i brewed fresh ground 8 o'clock columbian coffee, substituted 1 cup all-purpose flour with whole wheat flour & used pecans in place of walnuts (what i had on hand). great flavor eaten as is or with cream cheese. thanks for your great nana's recipe, lauren!

 
Most Helpful Critical Review
Jan 14, 2006

The cake was extremely temperamental. It seemed like there was too much liquid to be absorbed, so instead of using the whole 1 3/4 cups of coffee, only used one. It was still very liquidy. Instead of baking it for an hour, I soon realized the cakes were browning way too fast, and had to shorten the time to 40 minutes, at 150 C. The taste was similar to the tradiotional Jewish honey-cake. Since I don't like that cake, I didn't like this cake either. I presume date-lovers will love it, since I was very moist and sweet, but overall- I wouldn't make it again.

 

12 Ratings

Nov 13, 2008

This is a DELICIOUS recipe. I really enjoyed the coffee flavor in the background! I substituted pecans (just don't care for walnuts) and next time I would add just about 1/4-1/2 cup extra flour, as the center of the loaf collapsed while cooking. I also let my date chunks sit in the coffee for about 15 minutes & in that time, they pretty much dissolved - which made a very smooth batter. Flavor is superb. Very easy to make. Thanks for posting it!

 
Dec 19, 2005

Good tasting recipe. I used half flour and half whole-wheat flour in my test. My kids made this in small loaves for teachers gifts at Christmas.

 
Oct 07, 2005

This was delicious! I also halved the recipe the first time and I ground the walnuts rather than chopped them. The bread was moist and had the coffee flavor in the background. A keeper!

 
Jul 14, 2010

I made this for a gathering at work and everyone was asking around to find out who made it. It was all gone in a matter of minutes. Super moist and delicious. The coffee adds a certain something to the flavor that makes all the difference.

 
Sep 08, 2009

WONDERFUL! Change nothing! This is absolutely THE BEST date nut bread I've been blessed to make and enjoy-wow! My hubby and kids loved it too. Froze 2nd loaf for quick breakfast treat when school starts next week. Adding to my FAVORITES collection for sure. Thank you for sharing your greatt Nana's "secret" with us. BLESSINGS!

 
Dec 27, 2010

An excellent quick bread with a unique secret ingredient! I used 3/4 cup sugar as my dates were moist and sweet (medjools). I would cut the coffee with water when I bake this again. I brew VERY strong coffee with dark roast beans. The coffee flavor was quite pronounced. A more dilute coffee flavor might better enhance the date/nut flavor of the bread. Thank you to Lauren and her Great Nana!

 

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Nutrition

  • Calories
  • 233 kcal
  • 12%
  • Carbohydrates
  • 44.9 g
  • 14%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 212 mg
  • 8%

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

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