Best 8 Date And Nut Bread Moist And Sweet Recipes

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Date and nut bread is a classic dessert that offers a delicious blend of sweet and savory flavors. Whether you're looking for a special treat for a holiday gathering or a comforting snack to enjoy with a cup of tea, this delectable bread is sure to satisfy your cravings. With its moist texture, rich aroma, and delectable combination of dates, nuts, and spices, date and nut bread is a true culinary delight. In this article, we will provide you with the secrets to creating the perfect date and nut bread, ensuring that it turns out moist and sweet every time.

Let's cook with our recipes!

MOIST DATE NUT BREAD



Moist Date Nut Bread image

Make and share this Moist Date Nut Bread recipe from Food.com.

Provided by Lavender Lynn

Categories     Quick Breads

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 10

2 1/2 cups dates, chopped
1/4 cup butter
1 cup boiling water
1/2 cup brown sugar, packed
1 egg
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup walnuts, chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease and flour a 9inx5in loaf pan.
  • In a medium bowl, combine the dates and butter.
  • Pour boiling water over them, and let stand until cool.
  • When the dates have cooled, stir the mixture to break up any clumps.
  • Mix in the brown sugar and egg until well blended.
  • Combine the flour, baking soda, baking powder, and salt.
  • Stir into the date mixture until just blended.
  • Pour into the prepared pan.
  • Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean.

MOIST DATE NUT BREAD



Moist Date Nut Bread image

A moist not too sweet version of a figgy pudding but made with dates and minus the spices. You could try covering with buttered foil and steaming it for a even moister version. This can also be baked in a (28 ounce) can.

Provided by Canadian Girl

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 10

2 ½ cups chopped dates
¼ cup butter
1 cup boiling water
½ cup packed brown sugar
1 egg
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a 9x5 inch loaf pan.
  • In a medium bowl, combine the dates and butter. Pour boiling water over them, and let stand until cool.
  • When the dates have cooled, stir the mixture to break up any clumps. Mix in the brown sugar and egg until well blended. Combine the flour, baking soda, baking powder, and salt; stir into the date mixture until just blended. Stir in walnuts. Pour into the prepared pan.
  • Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean.

Nutrition Facts : Calories 278.9 calories, Carbohydrate 46.9 g, Cholesterol 25.7 mg, Fat 10 g, Fiber 3.9 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 365.2 mg, Sugar 29.6 g

GREAT NANA'S SECRET INGREDIENT DATE NUT BREAD



Great Nana's Secret Ingredient Date Nut Bread image

This rich date nut bread is easy to make and simply delicious. The secret ingredient really enhances the flavor.

Provided by LAURENBLOO

Categories     Bread     Quick Bread Recipes

Time 1h30m

Yield 20

Number Of Ingredients 11

3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
¼ teaspoon salt
2 cups white sugar
¼ cup shortening
2 eggs
½ teaspoon vanilla extract
½ cup chopped walnuts
1 ½ cups chopped pitted dates
1 ¾ cups hot brewed coffee (secret ingredient)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans, or line with parchment paper.
  • Sift the flour, baking powder, baking soda and salt into a bowl, and set aside. In a large bowl, mix together the sugar and shortening. Beat in the eggs and vanilla. Toss the walnuts and dates with the dry ingredients, and stir into the sugar mixture alternately with the hot coffee. Divide the batter evenly between the two loaf pans.
  • Bake for 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 44.9 g, Cholesterol 18.6 mg, Fat 5.3 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 1 g, Sodium 211.8 mg, Sugar 28.6 g

OLD-FASHIONED DATE NUT BREAD



Old-Fashioned Date Nut Bread image

Delicious, moist, classic Date Nut Bread. Makes 2 loaves. You can half the recipe (use the "1/2X" button to adjust the ingredients) to make just one loaf, if you prefer.

Provided by Jennifer

Categories     Snack

Time 1h30m

Number Of Ingredients 12

1 lb. pitted dried dates (cut in half or cut finer, if you prefer)
2 teaspoons baking soda
1 1/2 cups boiling water
1/2 cup unsalted butter (at room temperature, or salted butter, reducing the added salt below accordingly)
1 1/4 cups brown sugar (packed, light brown sugar recommended, though dark brown sugar will also work)
2 large eggs (beaten (beat lightly with a fork in a small bowl before adding to the batter))
1 teaspoon vanilla extract (or vanilla bean paste)
1 Tablespoon Fancy molasses (*see Note 1 below)
3 cups all purpose flour (measured with the spoon and level method)
2 teaspoons baking powder
1 teaspoon fine salt (or use 3/4 tsp if using salted butter)
1 1/2 cups chopped pecans or walnuts (chopped as coarsely or as finely as you prefer)

Steps:

  • You will need two 8 1/2 x 4 1/2 metal loaf pans. For glass loaf pans of the same size, reduce the oven temperature for baking by 25 degrees F. *See Note 2 below for information on using other pan sizes.
  • Preheat oven to 350F (regular bake/not fan assisted).
  • Grease the loaf pans lightly, then line with parchment paper, covering the bottom and the long sides and extending over the edges a couple of inches, to use as handles to remove the loaves later.
  • Soak the dates: Add the chopped dates to a medium bowl. Pour boiling water overtop and stir in baking soda. baking soda. Let stand 10-15 minutes, to both soften the dates and to allow the liquid to cool before adding to the batter..
  • Combine the dry ingredients: In a medium bowl, whisk together, the flour, baking powder, salt and chopped walnuts or pecans. Set aside.
  • Make the batter: In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar, until light, about 2 minutes. Add the beaten eggs, vanilla and molasses. Beat until well combined, scraping down the bowl a couple of times, as needed. *Do a quick check of the date mixture and make sure it isn't hot. A little warm is fine, but not hot, as you don't want to cook the egg in the batter. Add the date mixture (with any liquid in the bowl) and mix in on low speed (so it doesn't splash), until combined.
  • Add the flour mixture to the batter and mix in on low speed, mixing just until combined. Divide batter between prepared loaf pans.
  • Bake the loaves in 350F oven for 1 1/4 - 1 1/2 hours or until tester inserted in the centre of the loaf comes out clean. Note that baking times will vary, depending on oven and baking pans used. Check regularly after 1 hour of baking and start testing when it looks like it is nearing done.
  • Remove from oven and allow to cool in the pan for about 10 minutes, then lift out of the pan and remove to a wire rack, carefully removing the parchment paper. Allow to cool almost completely before slicing.

Nutrition Facts : Calories 225 kcal, Carbohydrate 36 g, Protein 3 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 22 mg, Sodium 183 mg, Fiber 2 g, Sugar 22 g, UnsaturatedFat 5 g, ServingSize 1 serving

CLASSIC MOIST DATE NUT BREAD



Classic Moist Date Nut Bread image

Learn how to make this flavorful and moist date nut bread recipe that is a delicious addition to any breakfast or brunch.

Provided by Diana Rattray

Categories     Brunch     Dessert     Snack     Bread

Time 1h10m

Number Of Ingredients 10

1 cup water (boiling)
8 ounces dates (chopped)
2 tablespoons butter
3/4 cup sugar (white granulated)
1/4 cup brown sugar
1 egg (large)
2 1/4 cups flour (all-purpose)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup walnuts (chopped)

Steps:

  • Gather the ingredients.
  • Heat the oven to 350 F. Grease a 9 x 5 x 3-inch loaf pan.
  • In a medium bowl, pour the boiling water over the chopped dates. Add the butter and set aside.
  • In a large bowl, beat the sugar, brown sugar, and egg with a mixer until light.
  • In a separate bowl, combine the flour, baking powder, and salt.
  • Add the flour mixture to the sugar mixture, alternating with the date and water mixture.
  • Stir in the chopped nuts with a spoon.
  • Pour into the loaf pan.
  • Bake in the preheated oven for 45 to 55 minutes, or until a wooden pick inserted in the center comes out clean.

Nutrition Facts : Calories 386 kcal, Carbohydrate 74 g, Cholesterol 31 mg, Fiber 4 g, Protein 6 g, SaturatedFat 3 g, Sodium 351 mg, Sugar 43 g, Fat 9 g, ServingSize 8 servings, UnsaturatedFat 0 g

DATE NUT BREAD



Date Nut Bread image

Make and share this Date Nut Bread recipe from Food.com.

Provided by Michele M.

Categories     Quick Breads

Time 1h

Yield 48 serving(s)

Number Of Ingredients 11

2 cups chopped pitted dates
2 teaspoons baking soda
2 cups boiling water
2 cups sugar
1 tablespoon vegetable shortening
1/2 teaspoon salt
1 teaspoon vanilla extract
1 large egg
3 1/2 cups all-purpose flour
1 cup chopped candied pecans
cooking spray

Steps:

  • Preheat oven to 350 degrees. Bring 2 cups water to boil.
  • In a medium bowl, combine dates and baking soda. Pour boiling water over the date mixture, stir and cool.
  • In a large bowl or mixing bowl, combine sugar, shortning, salt, vanilla and egg. Beat until well blended.
  • Add flour and date mixture alternately to mixing bowl and beat well after each addition. Begin and end with flour. Stir in pecans.
  • Pour batter into 3 (8 1/2 by 4 1/2 inch) loaf pans coated with cooking spray. Bake at 350 degrees for 40 to 45 minutes. Cool 10 minutes on wire racks, remove from pans and cool completely.

Nutrition Facts : Calories 90.5, Fat 0.5, SaturatedFat 0.1, Cholesterol 4.4, Sodium 78.7, Carbohydrate 20.9, Fiber 0.8, Sugar 13.1, Protein 1.2

WHOLE-WHEAT DATE NUT BREAD



Whole-Wheat Date Nut Bread image

This date-sweetened whole-wheat quickbread makes a much-appreciated holiday or hostess gift because it holds up well for several days and is a wholesome breakfast treat. The spread of tangy Neufchatel cheese balances the sweet-nutty flavor of the dates and pecans. Martha made this recipe on "Martha Bakes" episode 813.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes one 9-inch loaf

Number Of Ingredients 12

2 tablespoons safflower oil, plus more for pan
1 1/2 cups hot water
1 cup pitted dates, chopped
1 large egg
1 teaspoon pure vanilla extract
1 cup unbleached all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup pecans, toasted and chopped
3/4 cup packed light brown sugar
Neufchatel cheese, for serving

Steps:

  • Preheat oven to 350 degrees. Lightly coat a 9-by-5-inch loaf pan with oil. In a medium bowl, pour hot water over dates and let stand until slightly softened, about 5 minutes. Whisk in oil, egg, and vanilla. In another bowl, stir together flours, baking soda, salt, pecans, and brown sugar. Fold egg mixture into flour mixture until just combined. Pour batter into prepared pan and smooth the top with a spatula.
  • Bake, rotating pan halfway through, until a tester inserted in center of loaf comes out clean, about 65 minutes. Let cool in pan on a wire rack, 20 minutes, then turn out bread and let cool completely. Wrap in parchment if giving as a gift, or slice and spread with Neufchatel and serve. (Loaf can be tightly wrapped and stored at room temperature up to 3 days.)

Nutrition Facts : Calories 196 g, Cholesterol 13 g, Fat 8 g, Fiber 2 g, Protein 3 g, Sodium 140 g

MOIST NUT BREAD



Moist Nut Bread image

The unexpected ingredient in these moist, convenient loaves is baby food! "A neighbor shared the recipe years ago when we both had small children-and many jars of baby food-in the house," comments Judi Oudekerk of St. Michael, Minnesota. "This bread has remained a favorite."

Provided by Taste of Home

Time 1h5m

Yield 2 loaves.

Number Of Ingredients 11

3-1/3 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
2 jars (6 ounces each) strained apricot baby food
1 cup vegetable oil
2/3 cup water
1 tablespoon vanilla extract
1 cup chopped walnuts

Steps:

  • In a large bowl, combine dry ingredients. In another bowl, combine eggs, baby food, oil, water and vanilla. Stir into dry ingredients; mix until well blended. Stir in nuts. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes before removing to a wire rack to cool completely.

Nutrition Facts :

Tips:

  • For a chewier texture, use a combination of chopped nuts and ground nuts.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • To prevent the bread from sticking to the pan, grease and flour the pan before pouring in the batter.
  • Bake the bread until a toothpick inserted into the center comes out clean. Overbaking will dry out the bread.
  • Let the bread cool completely before slicing and serving. This will help to keep the bread moist.

Conclusion:

Date and nut bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is also a great gift for friends and family. With its moist texture, sweet flavor, and crunchy nuts, date and nut bread is sure to be a hit.

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