The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 25, 2009
I tried this and it was great. However, from the picture I was afraid it would be too moist. I added an extra scoop of flour and also some flax seed to make it healthier. Turned out wonderful!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 9, 2009
The reason I like this recipe is because it's mostly dates--not a ton of flour and sugar to hide their flavor. I used half whole wheat flour with nice results and found the light sweetness perfect, especially if you plan to serve with jam. It can easily stand alone with no topping, but truly is great with cream cheese or butter. I did use coffee in place of water and like the rich color and very subtle flavor it imparts to this loaf.
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 9, 2009
This is a very good bread. Not to sweet.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 28, 2009
I would actually give this 4.5 stars; made it exactly as the recipe read first go-round - it was too salty (and I thought 1 t salt for this amount seemed like a lot). I cut the salt in half and used 1/3 C brown sugar, and it was fabulous the 2nd time around. Also, you can double this recipe and bake in a 13x9 pan - it makes a giant coffee cake. I served it at my B&B this past weekend to rave reviews. It remains moist for 4+ days if well covered and set in a cool spot. It was a favorite of the male guests and several asked to take pieces home with them. Thanks for a great recipe!
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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 18, 2008
It was so easy to make/bake, and my date nut bread came out so delicious and moist. Not too sweet, and it feels so comforting to eat this bread. Will definitely make more in the future for self or to give to others. Thank you for sharing this recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 26, 2008
Very good!! It WAS moist! I made muffins instead of the loaves. I added some raisins as well and it turned out great! Thanks for this one!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
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Reviewed: Nov. 26, 2008
This was my first try at date nut bread. I thoroughly read many many reviews. The overall consensus was cut back on the sugar which I did, but I really wish I didn't. Will follow the recipe exactly next time.
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Cooking Level: Intermediate

Home Town: Waldorf, Maryland, USA
Living In: Lynchburg, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 25, 2008
Very good
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 2, 2008
DELISH! I varied it a bit...I used 1 c whole wheat flour 1/2 cup reg flour This was very sweet so next time I would use maybe 1/4c of sugar. I also toasted the walnuts first, definitely a must! I also didn't have brown sugar so I used white, still yummy! I only cooked it for 45mins on 350 b/c I like it a bit undercooked and it was PERFECT!! I topped my bread w/a mixture of milk and honey (maybe 2 TBS of honey and a tiny splash of milk) and it made the top nice and shiny and moist looking! I will definitely make this again.
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Cooking Level: Intermediate

Living In: Long Island, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.74 star rating.
Reviewed: May 1, 2008
Wasn't sure if I liked dates or not, obviously I don't, and neither does anyone in my family of 8. I'm rating 3 because, I suppose, if you love dates, you could possibly like this bread. I wouldn't know because we couldn't get past the "weird" taste that the entire family kept asking about. Oh well, I smothered my slice w/strawberry jam and that made it edible enough for me, however the rest of my family wasn't too pleased, not matter what selection of jams I gave.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 28, 2008
I made this for my dad because he remembered having date bread as a child. It was wonderful and he loved it!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 11, 2008
Definitely best thing I've ever baked which my husband agrees, though I was quite shocked after devouring in 2 pieces how high calories they are. I only used half the sugar and it's sweet enough. Will bake again to impress visitors.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 1, 2008
I had some date in my closet that needed to be used so I thought why not try this recipe. What a great choice it turned out to be. While I did modify the recipe somewhat, the core stands true. I ran out of dates, and as one reader suggeted I used 1-1/2 c. dates and 1 c. chopped prunes. I also used the orange idea another reviewer suggested. I reduced the sugar to 1/3 c. and after I toasted my raw walnuts in the oven I broke them apart with my hands, instead of chopping them b/c I like to taste my walnuts. The other thing different I did was to use all whole wheat flour and add 1 tablespoon vital wheat gluten (you can purchase this at a natural foods store). In my baking class I learned that whole wheat flour has very little gluten (the protein in flour) and by adding in the vital wheat gluten (which is almost all protein) it adds lightness to baked goods. This is exactly what it did to my loaves. I will do this again b/c IMO whole wheat is better than white or unbleached flours. I also used three mini pans and baked them for only 30 minutes and they were done. I really enjoyed this recipe.
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Cooking Level: Intermediate

Home Town: Appleton, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 13, 2008
Very, very good. I made this for my husband to take to work, and he said everyone devoured it. Thanks for a good recipe.
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Cooking Level: Intermediate

Home Town: Long Beach, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.74 star rating.
Reviewed: Sep. 25, 2007
This bread was pretty good, but I found it to be dry despite the fact that I added applesauce to make it extra moist. I followed reviewers' advice and soaked the dates in coffee and decreased the amount of sugar. Not bad, but not as great as I thought it would be.
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Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jul. 29, 2007
awesome it was exactly what i was looking for Thanks
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Cooking Level: Expert

Home Town: Moosup, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 29, 2007
Excellent moist flavorful. I didn't steam it but I wrapped it in foil while still hot from oven. It stayed moist for 3/4 days and I could slice it quite thin with ease.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 7, 2007
Excellent! Added 1 tsp cinnamon and completely forgot to add nuts, but it was lovely nevertheless. Only change I would make next time is to reduce the amount of sugar, maybe to 1/3 cup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 20, 2007
Really good!! So close to the one my grandmother used to make...I did use whole wheat flour. This was a big hit.
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Cooking Level: Expert

Home Town: Gloucester, Massachusetts, USA
Living In: Plymouth, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 22, 2006
This is a very good moist coffee cake. The only thing I added was pecans instead of wal-nuts. It's a keeper!
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Cooking Level: Intermediate

Home Town: Bunkie, Louisiana, USA
Living In: Cottonport, Louisiana, USA

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