Grandma's Date-Nut Bread

Grandma's Date-Nut Bread

3
Suzanne 1

"This is the recipe for date-nut bread that my grandmother always made around Christmas time. Definitely a family favorite! For best results don't use a glass pan."
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Ingredients

1 h 30 m servings 306 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 49g
  • 16%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

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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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Directions

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  1. Put raisins in a bowl. Pour boiling water over raisins; soak until raisins have flavored the water, about 20 minutes. Drain raisins, reserving the water. Discard raisins.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
  3. Bring reserved water to a boil in a small saucepan. Measure 3/4 cup boiling water into a bowl. Stir baking soda into water.
  4. Put dates and prunes in a large bowl. Pour baking powder-water over dates and prunes; add unsalted butter and stir until melted. Stir sugar and vanilla extract into the fruit mixture; let cool to room temperature.
  5. Stir egg into the fruit mixture to evenly coat. Mix flour and salt together in a small bowl; add to fruit mixture and stir. Fold walnuts into the mixture and pour into the prepared loaf pan.
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Footnotes

  • Cook's Note:
  • Pecans can be used in place of walnuts, based on personal preference.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the raisins. The actual amount of the nutritional contribution of the raisins will vary.

Reviews

3

Absolutely delicious! I'm feeling a bit of nostalgia, as I eat my third piece of this bread. It's just like my Mom used to make. I should mention that I did not use the prunes, as I had exactly ...

A wonderful recipe that reminded me of my grandmother stated that bread. The addition of the prune was unusual, but good. I'll be making this a lot more.