These potatoes are FAVORITE to my spouse. The potatoes are scraped out after baking. Combine shredded cheddar cheese, potatoes, and the “secret” zinger of sour cream and onion dip. is excellent with grilled steak!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 24 mins |
| Servings: | 8 |
| Yield: | 1 8×4-inch loaf |
Ingredients
- 1 cup chopped pitted dates
- 1 teaspoon baking soda
- 1 cup strong brewed coffee
- 2 tablespoons butter, softened
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×4-inch loaf pan and line the bottom with parchment paper.
- Place dates into a small bowl and sprinkle baking soda over top. Heat coffee to boiling; pour it over dates. Set aside.
- In a medium bowl, mix together butter, sugar, and egg until well blended. Stir in vanilla. Blend in flour and salt, then fold in pecans and date mixture. Transfer batter to the prepared loaf pan.
- 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 the pan. Peel off parchment paper and finish cooling on a wire rack.
Nutrition Facts
| Calories | 363 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 479 mg |
| Sugars | 37 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Everyone loved it.
Good texture and flavor, different. I used light brown sugar, otherwise followed the ingredients exactly. Baked 12 muffins for 30 min, may reduce time by 5 min next time.
This is the best date/nut bread I ever made. Very moist and flavorful, a good keeper which is important to me because I live along and it take a while to “finish” up a dish. For this after a few days I wrapped individual pieces and froze them, take them out reheat as needed and just as good as when fresh. The taste is wonderful.
I made this today. I did not have pecans so I used walnuts. It was fantastic. Moist and sweet but not too sweet. Will definitely make this again.
I made this recipe, but made it as muffins. Baked for about 25 minutes vs. the hour for the loaf. Brought them to work and my coworkers went crazy for them. The coffee is such a great counterpart to the sweetness of the dates. Very moist and flavorful!
The coffee flavor is pretty strong! Maybe a little too strong. Other than that ok. Easy to make.
Delicious!!! I used more dates and chopped them finely. It was moist and very tasty. You could really taste the coffee. As for loaf breads…I usually cook it at a lower temperature and for a bit longer then suggested as I find they never get cooked correctly in the middle. I did it with this. Perfect!!!
The closest recipe I can fin to duplicate my grandmothers 1930 recipe for brown bread, a popular 20th century favourite. This moist bread is especially good with cream cheese.
I’ve made this only a couple of times but, Should have made it mite and, would have except I’d eat it ??. My mil used to mak one similar and when I’d ask for the recipe, (dang it!) somehow she’d leave SOMETHING out of the ingredients list – ha! Oh well, nobody made it as well as she did… thank YOU for sharing your recipe, it’s lovely with butter or cream cheese
Very good. Baked in bundt pan Used instant espresso powder for the coffeee. Used walnuts instead of pecans.
I substituted white sugar with brown, used a Batangas Brewed Coffee granules (the famous Philippine Kapeng Barako). And omitted the nuts. The loaves were really glossy and dark, rustic-looking. And tasted like fruitcake. It’s a perfect Holiday gift indeed and the taste is exquisite…
Yum! It doesn’t taste like the coffee but it adds a warm/cocoa-y impression. Alterations to recipe: 1 1/2 cups chopped dates, 1/3 cup white sugar, 1/3 cup dark brown sugar. Replaced 1/2 cup of white flour with sprouted whole wheat flour. Sprinkled top with a dessert spice blend that had cocoa, cinnamon, nutmeg, sugar. Baked in my trusty OLD dark metal loaf pan and it was nicely done in about 55 minutes.
Huge crowd pleaser, great with butter as a dessert or breakfast. Very hearty.
Did the foil tent. Baked the entire hour. Delicious
Very good nut bread. I used dried chopped figs because that what I had and it was delish. Maybe I’ll try a little dash of cinnamon the next time I make it.
My whole family LOVED this bread! The first attempt I followed the recipe, the second time I did 1/2 honey 1/2 sugar instead of a full cup of sugar. I think it was even better! Next time I think I’m going to just go all honey. The second time I also blended the coffee/dates coursely instead of chopping the dates, it gave the bread a smoother consistency instead of chunks of dates that sank to the bottom.
My family (including my toddler), and coworkers love this bread. I also added an additional 1/2 cup dates and tent the bread with aluminum foil half way through, I’ve found that tip to be very helpful and would recommend that 🙂
The only change i made was decreased the dates to 1/2 cup and added 1/2 cup apricots which added just a bit of tang. Great recipe, very moist and delicious. Thank you
Added extra dates and instead of pecans, I used walnuts. So yummy!
This the best quick bread recipe I have ever tried. It is moist and delicious! I will never made another banana nut bread again!!! The coffee gives it an almost smokey flavor. My husband ate it all in three days! I did add about a cup and a half of dates, rather than the cup. I made it a second time, and added unsweetened coconut flakes. It made the bread a little more dry, but the flavor was fantastic.! I should also note that I used 1/2 brown and 1/2 white sugar, and 1/2 white and 1/2 wheat flour, as I do with most recipes.
the coffee taste wasn’t for me.