Best 10 Honey Date Nut Breads Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Welcome to the wonderful world of honey date nut bread! This classic recipe is an easy-to-make treat that is sure to satisfy your sweet tooth. With its moist texture, rich flavor, and delightful crunch from the nuts, this bread is perfect for any occasion. Whether you’re looking for a special breakfast treat, a sweet snack, or a delicious dessert, these honey date nut breads are sure to hit the spot.

Check out the recipes below so you can choose the best recipe for yourself!

DATE NUT BREAD



Date Nut Bread image

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

1 ½ cups dates, pitted and chopped
2 ¼ cups boiling water
3 teaspoons baking soda
1 cup chopped walnuts
2 cups white sugar
3 tablespoons margarine
2 eggs, beaten
1 teaspoon salt
4 ½ cups all-purpose flour
1 teaspoon vanilla extract

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

DATE, HONEY AND WALNUT LOAF



Date, Honey and Walnut Loaf image

Make and share this Date, Honey and Walnut Loaf recipe from Food.com.

Provided by Sueie

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup chopped dates
1/3 cup butter, softened
1/3 cup firmly packed brown sugar
1/3 cup honey
2 eggs
2 teaspoons vanilla
2 cups plain flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 milk
1/3 cup chopped walnuts

Steps:

  • In bowl, soak chopped dates in 1/2 cup boiling water.
  • Let cool.
  • In large bowl, beat butter, sugar and honey until fluffy.
  • Beat in eggs, one at a time.
  • Stir in date mixture and vanilla.
  • Combine flour, baking powder, cinnamon, baking soda and ginger; stir in the date mixture alternately with milk, making 3 additions of dry ingredient and 2 of milk and adding walnuts with last addition.
  • Pour into 4 - 5 cup loaf pan.
  • Bake in 350deg.
  • F (175degC) for 1 hour or until tester comes out clean.
  • Allow to cool in pan on rack for 10n minutes.
  • Transfer to rack to cool.

Nutrition Facts : Calories 251.6, Fat 8.3, SaturatedFat 3.7, Cholesterol 48.8, Sodium 164.6, Carbohydrate 41.9, Fiber 2.2, Sugar 23.3, Protein 4.2

DATE NUT SPICE BREAD



Date Nut Spice Bread image

Provided by Ina Garten

Categories     dessert

Time 2h25m

Yield One 8-inch loaf

Number Of Ingredients 19

2 cups coarsely chopped dates (10 ounces pitted)
1/3 cup orange liqueur (recommended: Cointreau or Triple Sec)
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3/4 cup light brown sugar, lightly packed
1 extra-large egg
1 teaspoon pure vanilla extract
1 tablespoon grated orange zest (2 oranges)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice (3 oranges)
3/4 cup coarsely chopped pecans (3 ounces)
6 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 tablespoon grated orange zest

Steps:

  • Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan.
  • Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid, and the pecans.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar, and orange zest on medium speed until just combined.
  • Slice the bread and serve with the orange cream cheese on the side for spreading.

HONEY DATE NUT BREADS



Honey Date Nut Breads image

Yield Makes 5 small loaves

Number Of Ingredients 11

3 cups all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup honey
1 1/2 teaspoons vanilla extract
2 large eggs
1 1/4 cups buttermilk
2 1/2 cups chopped dried dates tossed with 1 tablespoon all-purpose flour
2 cups chopped pecans or walnuts

Steps:

  • Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the honey and beat in the vanilla, the eggs, 1 at a time, and the buttermilk. Add the flour mixture, beat the batter until it is just combined, and stir in the dates and the pecans. Divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

DATE NUT BREAD



Date Nut Bread image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 1 loaf

Number Of Ingredients 10

1 cup pitted chopped dates
1 cup coarsely chopped walnuts
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons vegetable shortening
3/4 cup boiling water
2 eggs
3/4 cup sugar
1/2 cup whole wheat flour
1 cup all-purpose flour

Steps:

  • Preheat the oven to 350.
  • Grease an 8 1/2 x 4 1/2 x 3 inch loaf pan.
  • Put the dates, walnuts, baking soda, salt and shortening in a bowl. Pour the boiling water over and stir. Let the mixture stand for 15 minutes.
  • Using a fork, beat the eggs and sugar together in a bowl. Add the flours and stir; the batter will be too stiff to mix well. Add the date mixture and mix briskly until the batter is well blended. Spoon into the loaf pan and bake 40 to 50 minutes. Check the loaf often; it is done when a few moist crumbs cling to a straw inserted in the middle of the loaf. The bread will continue to bake after it is removed from the oven. Do not overbake, or the loaf will be dry.
  • When the loaf is done, slide a knife around the edges of the pan and turn the loaf onto a rack to cool completely. This bread freezes well.

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.

DATE-NUT HONEY BARS



Date-Nut Honey Bars image

The flavor combination here reminds me of baklava-without the hours of work! These bars are perfect for holiday gifts, party platters and bake sales. They never fail to impress. -Anna Wood, Cullowhee, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 2 dozen.

Number Of Ingredients 18

3/4 cup butter, softened
1/3 cup sugar
1-3/4 cups all-purpose flour
1/2 cup old-fashioned oats
1/4 teaspoon salt
FILLING:
1/2 cup honey
1/2 cup apple jelly
2 tablespoons butter
1/2 cup packed brown sugar
2 large eggs, lightly beaten
1/2 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1-1/4 cups chopped walnuts
1-1/4 cups chopped dates

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. In a small bowl, whisk flour, oats and salt; gradually add to creamed mixture, mixing well. Press onto bottom and 1/2 in. up sides of an ungreased 13x9-in. baking pan. Bake until edges begin to brown, 16-20 minutes. Cool on a wire rack., For filling, in a large saucepan, combine honey, apple jelly and butter over medium heat; stir until jelly and butter are melted. Remove from heat; whisk in brown sugar, eggs and vanilla. In a small bowl, whisk flour, baking powder, salt and cinnamon; whisk into honey mixture. Fold in walnuts and dates. Pour over crust; spread evenly. Bake until golden brown, 24-28 minutes. Cool completely in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 235 calories, Fat 11g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 120mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

DATE-NUT BREAD WITH LEMON



Date-Nut Bread with Lemon image

Provided by Anita Hacker

Categories     Bread     Egg     Breakfast     Bake     Lemon     Date     Pecan     Fall     Bon Appétit     Los Angeles     California

Yield Makes 1 loaf

Number Of Ingredients 12

6 ounces chopped pitted dates (about 1 cup packed)
3/4 cup boiling water
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, room temperature
1 cup (packed) golden brown sugar
1 large egg
3 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon peel
1 cup chopped pecans, toasted

Steps:

  • Preheat oven to 350?F. Butter and flour 9 x 5 x 3-inch loaf pan. Combine dates and 3/4 cup boiling water in medium bowl. Let stand until just cool, about 15 minutes.
  • Sift flour, baking soda, salt and cinnamon into small bowl. Beat butter in large bowl until smooth. Gradually beat in sugar, then egg, lemon juice and lemon peel. Mix in dry ingredients in 3 additions alternately with date mixture in 2 additions. Stir in pecans. Transfer batter to prepared pan.
  • Bake bread until tester inserted into center comes out clean, about 55 minutes. Cut around pan sides; turn bread out onto rack. Cool completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)

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

DATE-NUT YEAST BREAD



Date-Nut Yeast Bread image

"For breakfast, this bread is delicious toasted, buttered and topped with cinnamon-sugar," writes Roseanne Farulli, Burgettstown, Pennsylvania.

Provided by Taste of Home

Time 3h5m

Yield 1 loaf (1-1/2 pounds).

Number Of Ingredients 8

1 cup plus 2 tablespoons water (70° to 80°)
2 tablespoons brown sugar
1 tablespoon butter
1-1/2 teaspoons salt
3-1/4 cups bread flour
2-1/4 teaspoons active dry yeast
1/2 cup chopped dates
1/4 cup chopped walnuts

Steps:

  • In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add dates and walnuts.

Nutrition Facts : Calories 123 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 230mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't overmix the batter, as this can make the bread tough.
  • Grease and flour the bread pan thoroughly to prevent sticking.
  • Bake the bread at the correct temperature and for the correct amount of time, as underbaking or overbaking can ruin the texture and flavor.
  • Let the bread cool completely before slicing and serving, as this will help to preserve its moisture and flavor.

Conclusion:

Honey date nut bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your own taste. With its sweet and nutty flavor, honey date nut bread is sure to be a hit with everyone who tries it. So next time you are looking for a new bread recipe to try, give honey date nut bread a try. You won't be disappointed!

Related Topics