"A moist not too sweet version of a figgy pudding but made with dates and minus the spices. You could try covering with buttered foil and steaming it for a even moister version. This can also be baked in a (28 ounce) can." — Canadian Girl
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2 1/2 cups
packed brown sugar
1 1/2 cups
This is the BEST EVER!!! I've never tasted such moist date bread. I had an overabundance of dates that my inlaws sent from my husband's native country of Tunisia so they were rough chopped. I also used hot brewed coffee instead of the boiling water to soak the dates/butter in. When I was reading the recipe, I thought there was no way a bread made with only one quarter cup butter could be moist...boy was I wrong! After cooling a bit, I immediately wrapped it in wax paper then aluminum foil and into a ziplock bag. I then refrigerated it for several hours. I couldn't resist any longer so I had to try it....I can't believe it is sooo moist and tasty! A definite keeper and will use this when I receive another 'surplus' of tunisian dates! thanks so much for this wonderful recipe.
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.
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.
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.
Fabulous recipie! Very sweet, though. I'll cut down the sugar next time (the dates are sweet as is!). Used chopped almonds instead of walnuts (we're not walnut fans). Also, this dough would make good muffins.
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.
Absolutely the best! I like to grate the rind of a large navel orange and add the juice to equal 1 cup of boiling water but either way this bread has become an "old dependable" for me.
A delicious, moist date bread just like grandma's!
* Percent Daily Values are based on a 2,000 calorie diet.
Moist Date Nut Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 90
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