Reviewed: Jan. 27, 2013

This is now my "Go-to" recipe for Date Nut Bread. It is moist, dense & so flavorful. The loaves baked beautifully, making perfect little loaves with a nice dome. The loaves were firm and sliced nicely even while still warm. I was going to add my rating yesterday after I had my first taste, but I'm glad I waited a day. Although the bread is very good fresh from the oven, it is even better waiting until the next day to eat it. Yesterday I thought maybe it needed something - cinnamon? Nutmeg? But, today, I have second thoughts. It doesn't need a thing - It is that good. I made one large loaf and two mini loaves. 35 minutes baking time @350 degrees was perfect for the mini loaves and 70 minutes was perfect for the large loaf, covering it with foil during the last 30 minutes. My only complaint is the recipe should be revised to direct adding the soda water that the dates have been soaking in. I had originally copied the recipe down on a card and when it came to assembling the ingredients, I had to go back to the computer to find the recipe to see what to do about the water.

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Reviewer:

DIANA564

Cooking Level: Expert

Home Town: Madison, Minnesota, USA

Living In: Waterfoot, Lancashire, England, U.K.

Reviewed: Aug. 29, 2012

I made this today but didnt have any baking soda or butter.so what i did was soak dates in hot water and added 3 tbsp of baking powder and i used crisco instead of themargarine.it turned out really good.i baked it at 350 f for 1hr and 10 min.thx for this good recipe.i added the baking powder with the flour and salt.

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Reviewer:

vanilla_star

Reviewed: Jul. 21, 2012

Made it yesterday very nice.

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Reviewer:

Hornybull

Cooking Level: Intermediate

Home Town: Porirua, Wellington, New Zealand

Reviewed: May 11, 2012

Just pulled my breads out of the oven and WOW! They are beautiful and a perfect Mother's Day gift for my Mother-in-Law. I baked the breads at 350 and covered them with foil about 40 minutes into the baking. I had to bake them 70 minutes total. I can't help but think they are going to taste delicious; they smell sooo good!

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Reviewer:

Anita Maemone

Living In: San Jose, California, USA

Reviewed: Apr. 8, 2012

Made this three times, never fails my memories from my moms kitchen . We enjoy it with cream cheese.

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Reviewer:

Jeaniekins

Reviewed: Jan. 14, 2012

Awesome recipe! It gets great reviews every time I serve it. Want a twist? Add a 1/2 tsp. cinnamon and 1/2 tsp. allspice for a great winter-time treat!

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Reviewer:

Mike

Reviewed: Dec. 27, 2011

A very good recipe. I just made it. Put some cream cheese on it and ate some, but the aroma was wonderful. I knew it was going to be great. I baked it a tad longer than I should. Freezing it will make it come out with more moisture. It is not burned, but next time I will put the timer on.

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Reviewer:

Extreme Cakeover

Reviewed: Dec. 6, 2011

I absolutely love a good date nut bread, but this just didn't make it. I didn't think it was dense enough, nor did I pick up a strong date flavor.

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Reviewer:

Becky

Cooking Level: Expert

Reviewed: Sep. 1, 2011

Tastes WONDERFUL. It has a great flavor, and is perfect for breakfast. I also did what the other reviewers were saying, bake at 350, then cover with tin foil for 15 minutes. It turns out perfectly! I love making this bread.

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Reviewer:

ElfLover

Reviewed: Jan. 16, 2011

Love this recipe. Adding a half cup of sliced maraschino cherries even makes it better. Our old family recipes uses less sugar and tastes great. Make sure you alternate the date water with the flour when adding the flour. Using hot coffee instead of the hot water is also quite good as a variation. We also bake it in clean cans lined with wax paper that is greased and floured. The wax paper makes removal easy. Depending on the size of the cans you'll need about 4 cans. The old Campbell soup cans use to be the perfect size, but they are smaller now. The round shapes make attractive slices. While eating a slice plain is very good, I think you might find slathering cream cheese on a slice is even better than butter. Really, really a great recipe.

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