| Total: | 1 hr 15 min |
| Prep: | 25 min |
| Cook: | 50 min |
| Yield: | 1 loaf |
| Total: | 1 hr 15 min |
| Prep: | 25 min |
| Cook: | 50 min |
| Yield: | 1 loaf |
Ingredients
- 1 cup pitted chopped dates
- 1 cup coarsely chopped walnuts
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 tablespoons vegetable shortening
- 3/4 cup boiling water
- 2 eggs
- 3/4 cup sugar
- 1/2 cup whole wheat flour
- 1 cup all-purpose flour
Instructions
- Preheat the oven to 350.
- Grease an 8 1/2 x 4 1/2 x 3 inch loaf pan.
- Put the dates, walnuts, baking soda, salt and shortening in a bowl. Pour the boiling water over and stir. Let the mixture stand for 15 minutes.
- Using a fork, beat the eggs and sugar together in a bowl. Add the flours and stir; the batter will be too stiff to mix well. Add the date mixture and mix briskly until the batter is well blended. Spoon into the loaf pan and bake 40 to 50 minutes. Check the loaf often; it is done when a few moist crumbs cling to a straw inserted in the middle of the loaf. The bread will continue to bake after it is removed from the oven. Do not overbake, or the loaf will be dry.
- When the loaf is done, slide a knife around the edges of the pan and turn the loaf onto a rack to cool completely. This bread freezes well.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 309 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 3 g |
| Sugar | 30 g |
| Protein | 5 g |
| Cholesterol | 32 mg |
| Sodium | 229 mg |
| Serving Size | 1 of 10 servings |
| Calories | 309 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 3 g |
| Sugar | 30 g |
| Protein | 5 g |
| Cholesterol | 32 mg |
| Sodium | 229 mg |
Reviews
I used light brown sugar. Marinated walnuts and dates in dark rum over night. Baked walnuts after soaking. A pinch of Allspice and Nutmeg
This is my go to recipe for date nut bread. I added some crystallized gInger and less sugar for my own taste. I’m going to try it next will different nuts.
I love this recipe… I make it gluten free using GFJules gluten free flour blend, add 2 tsp baking powder and serve with a pineapple, cream cheese, mayonnaise mix. So yummy!
I have been trying to find the classic date nut loaf recipe that my mom used to make in the 70’s up until the day she died 2018. I couldn’t get her recipe but I think this one comes pretty close. If anyone out there has that recipe that used to be on the back of the date box which was white with blue lettering that you would get in the grocery store I would appreciate it if you posted it.
I have been searching for a recipe that my mother made during the holidays with no luck. This is the only recipe I found that matches hers. What I am planning on doing is adding maraschino cherries. I am sure it will turn out to be delicious.
This recipe it’s almost exactly the same I use from my great grandmother with a few minor changes. We had some vanilla and use all white flour, no wheat flour. We bake ours in empty vegetable cans about 14 ounces. Fill halfway and bake for about one hour. I think they come out a little more moist because there is less surface area. Serve with cream cheese on Christmas morning they are wonderful! I’ve been making them this way since she passed down the recipe thru the family the from 1890s.
Just like Grandma used to make!!!
Instead of just boiling water, I made a cup of Earl Grey tea to soak the dates in. I added a 1/4 cup molasses and reduced the sugar to 1/2 cup. I added 1 tsp. cinnamon and 1 tsp. ground allspice too. Everything else was the same. Tasted great.
Great recipe for a moist loaf. I added rasins/sultanas and a teaspoon of cinnamon, will try honey or molasses next time. If you have the time and inclination, grate the rind of an orange or tangerine for a really special loaf.
I made this bread last night and it is delicious. Instead of using 3 Tbsp of shortening I used 3 Tbsp of coconut oil, and instead of 3/4 cup of sugar I used 1/2 cup of Coconut Palm Sugar. It is delicious. I will definitely be making it again. Next time I plan to substitute the flour with almond flour.