Date Nut Bread

needs cinnamon. Bread was good, just a little bland for my tastes. Cinnamon could really make this pop. Maybe allspice would work too. I used hazelnut instead of the nut listed. It was all I had. I will try allspice or cinnamon next time. I will make it again.

I halved this recipe to make one loaf. It came out great! Delicious!

Tasty but not what I was looking for

Made this several times… it’s a good thing it makes two loaves because it’s hard to keep around… I substitute white sugar for light brown sugar and use real butter and not margarine… admittedly go a little over on the Dates… It is DELICIOUS and always a crowd favorite.

I loved the recipe. I made changes and did a half recipe with changing the dates and nut quantity for only sultanas and it was perfect…my husband is the sultana nut and loved loved loved it. Just making a loaf for grandchildren substituting dates for cranberries and choc chips for nuts. I’m sure it will be another big hit with the family.

I made this exactly as written and loved it. It froze well. I enjoy it toasted with my morning cup of coffee.

Worst recipe I ever tried. I moved this past year and couldn’t find my recipe. Made Christmas Eve morning. Heavy dense nasty. No flavor.

I wasn’t too hopeful with all of the comments so I made changes. I increased the temp to 350°. I used 1/4 cup of softened butter. I used 2 cups of dates and added 2 small apples. I added 1 tsp of baking powder. And I flavored with cardamom and cinnamon. I baked for about 59 mins. It came out moist and very good! But just a tiny bit underdone. I didn’t leave it longer because the edges were really getting brown. Maybe next time, I’ll start with a higher temp and then lower it for the inside.

Need to clarify water used to soak date pieces also gets added to mixture. Really unclear in directions

I gave 1/2 of the loaf to my manager and her parents loved it so much they took the rest home with them. lol My neighbor who I gave a inch slice to said this was the best date nut loaf she had ever had and she is over 70 and her sister is a baker. So, yes, this is a fantastic recipe.

2 3/4 Cup flour 1cup white sugar. 1 cup brown sugar.

I agree that you need to add the instructions- Add the dates AND the water they’ve been soaking in. I just about burned up the motor in my mixer. Wasted time having to go back to add water after the mixture was in the pan. Wasted water. Still waiting to see how the bread comes out. All in all, not good instructions.

Moist and delicious!

no changes

Very good. I made muffins and it takes slightly less than an hour cooking time. Also used brown sugar as I was out of white. They smell awesome! They taste even better! Thank you!

Dear Peggy: When you wrote this recipe there was one thing which you forgot to mention. When one cooks the Dates in water and Baking Soda does one then add that water to the Flour mixture or not. I strained the water out of the Dates and added the Dates to the Flour. The Flour was then way too dry so I added about 1/2 to 3/4 Cup of water. ( I was using Spelt Flour.) I also added some Figs which I had cooked and pureed a few days before. Then because I had thrown out the water which had Baking Soda in it I added 1 tsp of Baking Soda. Crossing my fingers I put it in the oven. My Date/ Fig Bread turned out perfect. When serving this to my husband I called it my Miracle Bread. It was a Miracle that it turned out so well.

This is a good bread, nice flavor. A little dense. However, it took over 2 hours to bake through. At one hour I was left with a nice dark bread outside, and completely raw batter inside. I covered the loaves in foil and upped the temp to 350 for another hour.

I waisted all the ingredients because the recipe wasn’t complete. This was dry because she didn’t note to use the water the dates soaked I . For that I give 1 star for my waist of time.

DRY. BORING. Followed the recipe to the letter. At 300 degrees in order to get the center fully cooked the entire perimeter of the bread is overcooked. This should be cooked at 350 degrees. Also, 3 TBL of butter is not enough fat for 2 loaves of bread – thus very dry. Also, I would suggest editing Step 2 to say “add the date, baking soda, water mixture” versus just saying dates – so as to minimize any confusion.

I mixed half brown sugar and half cane sugar, and half wheat and half white flour as others said worked. Its good but i gotta find the other on on here…. there were just too many that came up. This was a bit too moist and the flavor was not as good. It took longer in the wider glass bread pan than the smaller round metal. So the glass loaf was overdone. My advice is yeah try different things but when you find one you really like – bookmark it right away!

I made this twice in one week haha! My teenage boys raved about it and my husband loved it as well. I baked loaves in Pampered Chef stoneware and found that the edges got too brown while waiting for middle to finish baking – the first time around. So, I lined stone with tinfoil, baked at 300 degrees and covered top with with loose tinfoil. It turned out great!