Monday, November 8, 2010

Dark Date-Nut Bread

Let's get one thing straight….I absolutely love and enjoy the holidays! That said, I do have moments that make people around me think otherwise. My husband thinks that once the holidays begin, I turn into the kitchen nazi! I'll admit I could be a bit of a shrew when it comes to controlling my kitchen. I have so many things going on and I feel like I'm always racing the clock. Very often, I'm baking late into the night.  So, with Thanksgiving only a few weeks away, the baking marathon begins.  Whether it's Thanksgiving, Christmas or New Years, I so enjoy entertaining. It's my opportunity to get into the kitchen and experiment with new desserts and cookies. I try to add at least one new cookie every year. I also try to have something ready for drop in company or something special for a quick breakfast treat. A staple in my house during the holidays is my Aunt Emma's Dark Date Nut Bread. This bread  has been made during the holidays since I was a small child. When I was a new bride my aunt gave me her recipe. I tried it several times but, it never turned out as moist and luscious as hers.  So, very early on, I tweaked it.  Even though I changed the recipe, I still consider it to be my aunts Dark Date Nut Bread.  This bread looks, smells and tastes the way hers did. We love to have it for breakfast with cream cheese spread over the top. I love it right out of the fridge. Sooo yummy!!  It will stay fresh in the refrigerator for at least a week to 10 days. Hope you'll give it a try.

2 cups chopped dates

dates, raisins, butter and baking soda

add 2 Tablespoons molasses

Add 1 1/4 cups boiling water and let sit at least 1 hour

Mix dry ingredients

Put into a 9x5 loaf pan


Dark Date Nut Bread

2 Tablespoons molasses 
1 1/4 cups boiling water
1 cup raisins
2 cups chopped dates
3 Tablespoons butter
1 1/2 teaspoons baking soda
1 3/4 cups flour
1 cup sugar
1/2 teaspoon salt
2 eggs 
1 teaspoon vanilla
1/2 cup chopped nuts

Grease and flour 9x5 loaf pan. Pour boiling water over raisins, dates, butter, 
molasses, baking soda. Let stand at least 1 hour. I sometimes leave overnight.
Mix flour, sugar, and salt; beat in the fruit mixture and remaining ingredients. 
Pour batter into pan.  Bake 60 to 70 minutes at 350 degrees.


  1. How funny! My grandma's name was Emma and she loved making banana nut bread and date bread. In fact, those are the only things I remember her baking. Your bread has such a lovely rich color and looks so moist!

  2. I followed your recipe to the tee but I think I should have paid more attention to the picture instead. When I poured the batter into my loaf pan which was a 9x5 it looked way too full. I thought about separating it into two loaf pans but i followed the directions in your recipe instead. The center of my bread never cooked. I cant tell you how disappointing that was! If your supposed to use 2 loaf pans please post it for me Thanks

    1. Hi Tina, I make this bread all the time and never thought when I first posted the recipe about the amount of batter in the pan. The recipe calls for a 9x5 pan and says to bake for at least one hour. Sometimes I bake mine longer until the middle is done…a toothpick comes out clean. However, I also sometimes fill a mini loaf pan with some of the batter and bake that along with the large one. I have done it both ways, and I just check the bread for doneness with a toothpick.

    2. Thanks for the help Kathy. Ill try it again soon and let you know but Im going to follow your pictures this time. Thanks again!


  3. I know what you mean, I turn into SHE in the kitchen. Didn't know I wasn't alone. : ) Great recipe. I always use buttermilk more molasses. Thanks for the recipe!