Best Date Pecan Tea Bread Recipes

DATE PECAN BREAD

Date Pecan Bread image

This would be great for breakfast, brunch or a midnight snack!

Provided by Carl Smith

Number Of Ingredients 11

Ingredients

1/2 c dates, dried, finely chopped
1 egg
1 c sugar
2 Tbsp butter, melted
2 c all purpose sifted flour
3 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1/2 c orange juice
1/4 c water
1 c chopped pecans

Steps:

1. Soak dates for 2 hours in water, then drain and dry on paper towel.
2. In a bowl, mix egg, sugar and butter.
3. Sift flour with baking powder, baking soda and salt.
4. Add dry ingredients alternately with orange juice and water, beginning and ending with dry ingredients.
5. Stir in dates and pecans and beat until well blended.
6. Pour mixture into a greased 9x5x3\" loaf pan.
7. Bake in a preheated 350 oven for about 2 hours, or until bread tests done in the center.
8. Unmold and cool on a rack.

DATE PECAN TEA BREAD

Date Pecan Tea Bread image

Packed with dates and pecans, this sweet bread is excellent on its own and even better topped with the chunky cream cheese spread. We enjoy it during the holiday season, but also for after-school and late-night snacks. -Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Time 1h25m

Yield 1 loaf (16 slices) and 1/2 cup spread.

Number Of Ingredients 15

Ingredients

2-1/2 cups chopped dates
1-1/2 cups boiling water
1-1/2 teaspoons baking soda
1-3/4 cups all-purpose flour
1/4 teaspoon each ground cloves, cinnamon, ginger and nutmeg
2 tablespoons butter, softened
1-1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1-1/2 cups coarsely chopped pecans
SPREAD:
3 ounces cream cheese, softened
2 tablespoons chopped dates
2 tablespoons coarsely chopped pecans
1 tablespoon 2% milk

Steps:

Place dates in a large bowl. Combine boiling water and baking soda; pour over dates. In a small bowl, combine the flour, cloves, cinnamon, ginger and nutmeg; set aside. , In another large bowl, beat butter and sugar until crumbly. Beat in egg and vanilla. Add flour mixture alternately with date mixture. Stir in pecans. , Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. , In a small bowl, combine spread ingredients. Cover and refrigerate for 1 hour. Serve with bread.

Nutrition Facts : Calories 312 calories, Fat 13g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 154mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 4g fiber), Protein 4g protein.