Reviewed: Sep. 3, 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!

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Reviewer:

HIZCOOK

Cooking Level: Intermediate

Home Town: Houlton, Maine, USA

Living In: Monroe, North Carolina, USA

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Reviewed: 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!

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chef-janie

Cooking Level: Intermediate

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Reviewed: 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!

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: 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.

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Reviewer:

Gal Benron

Cooking Level: Expert

Living In: Haifa, Mehoz Hefa, Israel

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Reviewed: Jan. 3, 2006

this is a very tasty and moist bread. I do not put nuts in though, don't care for them. flavorful and very nice with some butter. delicious! a real keeper for sure!

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Reviewer:

lilypads

Cooking Level: Expert

Home Town: Milton, Nova Scotia, Canada

Living In: Yorkton, Saskatchewan, Canada

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Reviewed: 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.

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Reviewer:

tracyquilts

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Reviewed: Oct. 7, 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!

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