Best 9 One Pan Date Nut Bread Recipes

CLASSIC MOIST DATE NUT BREAD

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.

OLD-FASHIONED DATE NUT BREAD

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.

NOT-SO-HEAVY DATE-NUT BREAD

Steps:

• Lightly butter and flour a 9 by 5-inch loaf pan. Put a rack in the middle of the oven. Preheat the oven to 350 degrees F.
• Put the dates in a medium bowl and cover with hot water. Soak for 15 minutes and drain.
• In a medium bowl, whisk together both of the flours, baking powder, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, combine half the dates, butter, and brown sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula.)
• Add the eggs one at time, mixing well after each addition.
• Mixing on low speed, add the flour in 3 parts to the butter mixture, alternating with the milk in 2 parts, until just combined. Raise the speed to medium and mix briefly until a smooth batter is formed. Add the remaining dates and walnuts and mix until just incorporated.
• Scrape the batter into the prepared pan. Bake, turning the pan halfway through, until golden brown and a toothpick inserted in the center comes out clean, about 1 1/2 hours.
• Remove from the oven and cool slightly. Remove the bread from the pan and cool on a rack completely before serving.

DATE NUT BREAD

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.

DATE BREAD

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray.
• Place the dates in a small bowl and sprinkle with the salt and baking soda. Pour the boiling water over the mixture and allow it to sit until it cools.
• Meanwhile, in the bowl of a mixer fitted with the whisk attachment or in a large bowl using a handheld mixer (or a whisk and a lot of elbow grease), beat the sugar and butter until creamy. Add the egg and vanilla and beat until well combined, about 1 minute. Using a rubber spatula, stir in the date mixture (water and all) and then fold in the flour. The batter will be very stiff.
• Transfer the batter to the prepared loaf pan and, using a rubber spatula, smooth out the top so the loaf is even. Bake until the loaf is dark golden brown, a toothpick tests clean when inserted into the center of the loaf, and the bread is firm to the touch, about 40 minutes. Let the bread cool completely on a wire rack before turning it out of the pan and slicing it. Leftovers can be stored in a plastic bag at room temperature for up to 3 days (if the slices get a bit dry, you can revive them in a toaster oven or regular oven set at 300 degrees F for a few minutes before serving).

WONDERFUL DATE AND NUT MINI LOAF BREADS

Steps:

• Set oven to 350 degrees F.
• Grease four 6x3-inch mini loaf pans.
• In a bowl sift first 5 ingredients.
• Combine 1/4 of the flour mixture with the chopped dates and nuts; toss to coat.
• In another bowl combine butter and sugar; beat with an electric mixer until light and fluffy.
• Add in eggs and beat well then add in the vanilla, almond extract, and beat for another 2-3 minutes.
• Add in dry ingredients alternately with milk beating after each addition.
• Fold in the dates/flour mixture by hand, then spoon into prepared mini loaf pans.
• Bake for 25-30 minutes or until loaves test done.

MOIST DATE NUT BREAD

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.

PASS IT ON BREAD STARTER AND DATE NUT BREAD RECIPE

Steps:

• Instant Starter:.
• Place one cup each sugar, flour and room temperature milk in an 8-cup plastic container with lid. Stir with a wooden spoon. Cover tightly. Stir every day for 17 days.
• Leave on counter top at room temperature.
• On day 18 - do nothing.
• On days 19, 20, 21 - stir.
• On day 22 - add 1 cup sugar, 1 cup flour and 1 cup room temperature milk. Stir again.
• On days 23, 24, 25, 26 - stir.
• On day 27, add 1 cup sugar, 1 cup flour and 1 cup room temperature milk. Stir.
• Day 28 - starter now ready to make bread.
• Give away 2 cups starter to 2 friends.
• With remaining, use 1 cup to make bread and 1 cup to keep starter going.
• Give instructions with starter: Do not refrigerate. Stir with wooden spoon.
• ** This is where you are. Take 1 cup starter to make bread. To the other cup of starter you received, add 1 cup sugar, 1 cup flour and 1 cup room temperature milk.
• Stir with wooden spoon. Cover tightly and stir each day (at least 4 days, can be longer).
• When ready to make bread again, give away 2 cups with instructions. Use 1 cup to make bread again, 1 cup to keep starter going, etc. etc., etc.
• *** Note: If you do not want to make starter to give away:.
• To the 1 cup of starter only add 1/2 cup sugar, 1/2 cup flour, 1/2 cup room temperature milk to make starter just for our own use.
• Date Nut Bread using starter:.
• Mix oil, eggs, vanilla and 1 cup starter mix together.
• In separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix.
• Add to liquid mixture, and stir till thoroughly blended.
• Add nuts and fruit.
• Pour into 2 9x5 loaf pans or bundt pan that has been sprinkled with the cinnamon, sugar, flour mixture.
• Sprinkle top of unbaked bread with the cinnamon, sugar mixture, bake at 325°F for 1 hour or until done.

HONEY DATE NUT BREADS

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.