There aren’t a ton of recipes I remember from my Grandma Pat. I know she was a good cook, and I always loved eating her food- but I just don’t remember a lot of the recipes that she made us before she died. I do, however, remember her date nut bread. It was chewy, moist, delicious- and always perfect. My mom made it for us a few times growing up, but she made it recently for my kids, and the memories came flooding back! This Date Nut bread is a delicious family tradition- and I’m so thrilled my kids love it too. My son who is insanely picky can almost down an entire loaf by himself.
This bread is easy and uses a unique method- you don’t need a stand mixer or anything fancy- just a tea kettle! Yep… we’re going to use some boiling water to help soften and plump the dates, as well as activate the baking soda.
It’s a little bit of an odd step, but it produces easy results every time.
First, you’ll mix the dates and baking soda and pour hot water over- let them sit until cool.
Mix ingredients and stir. Mixture will be slightly thick- not too runny. Don’t add any additional water unless you absolutely cannot incorporate all of the ingredients in without it. This bread is quite gooey on it’s own- adding too much water will make it a little unstable!
I like to cook it in a well-greased bundt pan- but you can also bake it in a loaf pan, muffin tins, or even a springform cake pan! I like to top warm bread out of the oven with a little powdered sugar sprinkled over it.
I personally prefer to have my date nut bread slightly undercooked- just a touch gooey- but my husband likes it done the full 45 minutes.
- 1 lb dates
- 2 tbsp butter
- 2 tsp baking soda
- 1 c boiling water
- ½ tsp vanilla
- 1 c sugar
- 2 c flour
- 1 egg
- ½ cup chopped walnuts
- Place pitted, chopped dates into a large bowl with baking soda and butter.
- Pour boiling water over dates, butter, and soda and let sit until cool.
- Add vanilla, sugar, flour and egg, mix until well combined.
- Stir in nuts.
- Pour into well greased pan.
- For bundt cakes loaf pans or large springform cakes, cook 45 minutes to 1 hour- when a toothpick inserted into the middle comes clean.
- For muffins, bake 15-30 minutes until toothpick comes out clean.
This bread is delicious for breakfast, smeared with butter or cream cheese- or just by itself. It’s so good, you’ll find yourself ready for another piece right away!