Date and Nut Bread

By Yankee Magazine

Oct 03 2007

A nice taste and color contrast for this dinner party’s bread basket. May also be made into two smaller loaves, one to serve and one to save.


Makes 1 or 2 loaves, depending on size.


8 ounces pitted dates, chopped
1-1/2 cups boiling water
2 teaspoons baking soda
1 tablespoon butter, melted
2 cups sugar
1 egg, beaten
2-3/4 cups flour
1/2 teaspoon salt
1 cup chopped walnuts


Combine dates, boiling water, and baking soda in a large heatproof bowl. When mixture is cool, add the melted butter and stir in the sugar thoroughly. Add the egg and blend well. Sift together flour and salt and carefully stir into date mixture. When thoroughly blended, fold in nuts. Place in a well-greased large 5×9-inch loaf pan or two smaller pans. Bake in a preheated 350 degrees F oven for about 70 minutes (the smaller pans will take less time). The bread is done when a cake tester inserted in the center comes out clean — watch so that it doesn’t become overly browned. Good sliced thin as is or spread with cream cheese.