Best 5 Date Nut Bread Pre 1940s Recipes
If you're looking for an authentic taste of history, look no further than a classic date nut bread recipe from before the 1940s. These recipes offer a unique blend of flavors and textures, with a distinctive sweetness and a moist, nutty crumb. Whether you're a seasoned baker or just starting out, you'll find plenty of options to choose from, each with its own unique charm and story to tell. So, let's take a journey back in time and explore some of the best pre-1940s date nut bread recipes that are sure to impress your taste buds and transport you to a simpler era.
Let's cook with our recipes!
DATE NUT BREAD
A wonderful, very rich loaf that is moist and delicious. Keeps well if you hide it! Good toasted for breakfast also.
Provided by Peggy
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 10
Steps:
- Combine baking soda with the boiling water. Soak the dates in the water and baking soda solution for 30 minutes.
- Cream sugar and butter together. Add eggs, vanilla, dates, nuts, flour, and salt.
- Divide batter equally between two 9 x 5 (or 8 1/2 x 4 1/2) inch greased loaf pans. Bake 1 hour at 300 degrees F (150 degrees C) (or until loaf tests done). Can be frozen when cool.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 42.2 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 276.3 mg, Sugar 22.7 g
GRANDMA'S DATE-NUT BREAD
This is the recipe for date-nut bread that my grandmother always made around Christmas time. Definitely a family favorite! For best results don't use a glass pan.
Provided by Suzanne
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 13
Steps:
- Put raisins in a bowl. Pour boiling water over raisins; soak until raisins have flavored the water, about 20 minutes. Drain raisins, reserving the water. Discard raisins.
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
- Bring reserved water to a boil in a small saucepan. Measure 3/4 cup boiling water into a bowl. Stir baking soda into water.
- Put dates and prunes in a large bowl. Pour baking soda-water over dates and prunes; add unsalted butter and stir until melted. Stir sugar and vanilla extract into the fruit mixture; let cool to room temperature.
- Stir egg into the fruit mixture to evenly coat. Mix flour and salt together in a small bowl; add to fruit mixture and stir. Fold walnuts into the mixture and pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 49 g, Cholesterol 27.5 mg, Fat 11.6 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 3.6 g, Sodium 215.5 mg, Sugar 30.5 g
DATE NUT BREAD (PRE-1940'S)
Make and share this Date Nut Bread (Pre-1940's) recipe from Food.com.
Provided by Chef Aint Bs
Categories Quick Breads
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs add sugar.
- Add nut meats broken and dates cut in pieces.
- Sift dry ingredients together and add alternately with milk to first mixture.
- Turn into greased pan.
- Bka e350 degrees for 45 minutes.
Nutrition Facts : Calories 333.4, Fat 8.7, SaturatedFat 2, Cholesterol 40.9, Sodium 469.9, Carbohydrate 56.9, Fiber 3.4, Sugar 17.9, Protein 9
OLD-FASHIONED DATE NUT BREAD
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
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
1947 DATE NUT BREAD
The delicious flavor of this loaf improves after standing for 24 hours. From the Western section of the United States Regional Cookbook, Culinary Institute of Chicago, 1947
Provided by Molly53
Categories Breads
Time 2h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first three ingredients in a bowl, cover and let cool.
- Grease a loaf pan.
- Sift dry ingredients together.
- Beat sugar and egg together and add to dates, alternatively with the sifted ingredients.
- Dredge nuts in a small amount of flour and stir into batter.
- Pour into prepared pan, let rise for 20 minutes.
- While batter is rising, preheat oven to 325°F.
- Bake for 50 to 60 minutes.
- Turn out onto cooling rack to cool.
- Serve sliced very thin for sandwiches, spread with cream cheese or butter.
Nutrition Facts : Calories 248.8, Fat 7.5, SaturatedFat 1.6, Cholesterol 20.2, Sodium 247.5, Carbohydrate 42.6, Fiber 2.8, Sugar 22.5, Protein 5
Tips:
- Use fresh, ripe dates for the best flavor and texture.
- Soak the dates in hot water for 10-15 minutes before using to soften them.
- 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.
- Don't overmix the batter, as this can make the bread tough.
- Bake the bread in a preheated oven for accurate baking time.
- Let the bread cool completely before slicing and serving.
Conclusion:
Date nut bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dessert. It's easy to make and can be customized to your liking. With its moist texture, sweet flavor, and nutty crunch, date nut bread is sure to be a favorite of everyone who tries it.
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