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Dee's Date and Nut Bread

Dee's Date and Nut Bread

"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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servings 300 cals
Serving size has been adjusted!
Original recipe yields 12 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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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Read all reviews 19
  1. 19 Ratings

Most helpful positive review

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

Most helpful critical review


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Least positive

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

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

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 ...

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 ma...

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 ...

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 ...

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 ...

Excellent recipe! Didn't have walnuts, so I substituted pecans. Great with butter or crean cheese. Didn't last long. Plan to make it again for our Memorial Day get together.

Tasty and makes a nice solid loaf that doesn't crumble when you cut it. I went with part whole wheat pastry flour (about 1/3), half brown sugar, an extra tablespoon of butter, and a little more...

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