Coffee Date Bread

Coffee Date Bread

69
MOMZRIGHT 5

"A dark, wonderfully moist bread. I serve at every holiday meal and then enjoy the leftovers at breakfast."
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Ingredients

1 h 20 m servings 363 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 58.7g
  • 19%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 479 mg
  • 19%

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. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan, and line the bottom of the pan with parchment paper.
  2. Place the dates in a small bowl, and sprinkle the baking soda over. Heat coffee to boiling, and pour over the dates and soda. Set aside.
  3. In a medium bowl, mix together the butter, sugar and egg until well blended. Stir in vanilla. Blend in the flour and salt, then fold in the pecans and date mixture. Transfer the batter to the prepared loaf pan.
  4. Bake for 1 hour in the preheated oven, or until the top of the loaf springs back when lightly touched. Let stand for 5 minutes before removing from pan. Peel off paper, and allow to cool on a wire rack.

Reviews

69
  1. 82 Ratings

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Most helpful positive review

I really loved this recipe. The combination of dates and coffee is great. However, I did make a couple of changes. I added 1/2 cup more dates and I tented the bread with aluminum foil half way t...

Most helpful critical review

As Pennypilaf pointed out in her 12/2/2004 comment, I am one of those people who didn't like this bread. It turned out moist and everything; I just didn't like the taste. And this was frustrati...

I really loved this recipe. The combination of dates and coffee is great. However, I did make a couple of changes. I added 1/2 cup more dates and I tented the bread with aluminum foil half way t...

This wonderful bread is dark and moist (almost cake-like) and is so easy to make. I am giving it out as Christmas presents and everyone who has received it asks for the recipe. Thanks so much fo...

What a terrific recipe! I have made it quite a few times since I saw it on All Recipes a few months ago. It is dark and moist which is what I have been looking for. Most date & nut breads I've t...

I baked this bread as muffins--12 of them, and they are delicious!!! Baked the muffins at 350 for about 30 minutes.

I used only 3 Tbs of sugar but it turned out just as sweet as I wanted it to be. I may use only 2 Tbs of sugar next time. For coffe, I brewed espresso and diluted it with hot water. I really l...

Delicious. Will definately make this again.

I thought this recipe was very good. I added 1/4 tsp cinnamon and used 1 cup of brown suger instead of white sugar. I also tossed in some currants. I made muffins instead of a loaf of bread. ...

This bread is really good, almost a gingerbread flavor I found. I was worried when it looked like I had mud in my mixing bowl but it turned out delicious. I didn't bother with the parchment pape...

This is a wonderful recipe! My aunt has a thing for dates and she just about died when she tried this! I made a bunch of loaves for christmas and handed them out as gifts. I've also used vanil...