Best Old Fashioned Date Nut Bread Recipes

Old Fashioned Date Nut Bread image

Provided by Beansy

Time 1h50m

Yield 1 large loaf, 14-16 serving(s)

Number Of Ingredients 12

1 1/2 lbs dates, pitted
10 ounces maraschino cherries, juice reserved
1 lb brazil nut
1 lb walnuts
6 ounces pecans
1 dash salt
1 1/2 cups sugar
2 cups flour
1 teaspoon baking powder
3 tablespoons shortening
1/2 cup reserved cherry juice
4 eggs

Steps:

Mix first five ingredients in bowl(leave all nuts whole). In another bowl mix next 5 ingredients.
Add cherry juice to the last five ingredients. Add first five ingredients and
last add in eggs.
Put in greased loaf pan or small loaf pans.Depends on size of your pans.
Bake at 325 for 1 1/2 hours. If using small loaf pans check after 1 hour.
Remove from pans and cool on wire racks. Enjoy as much as my family.
and friends do!

Nutrition Facts : Calories 872.6, Fat 56, SaturatedFat 8.8, Cholesterol 60.4, Sodium 60.8, Carbohydrate 90.4, Fiber 10.8, Sugar 62.4, Protein 15.6

Old-Fashioned Date-Nut Bread Recipe - (3.8/5) image

Provided by SMorrissey

Number Of Ingredients 12

cup hot brewed coffee:
2 cups chopped dates
4 tablespoons softened butter
1 teaspoon baking soda
3/4 teaspoon salt
2/3 to 3/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon vodka or brandy, optional; to enhance flavor
1/2 teaspoon baking powder
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 cup coarsely chopped walnuts

Steps:

Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan. Place the dates, butter, baking soda, salt, and brown sugar in a mixing bowl. Pour the hot coffee into the bowl, stirring to combine. Allow the mixture to cool for 15 minutes. Add the egg, vanilla, liquor, baking powder, and flour, beating gently until smooth. Stir in the walnuts. Pour the batter into the pan, gently tapping the pan on the counter to settle the batter. Bake the bread for 45 to 55 minutes, tenting the loaf gently with foil after 30 minutes, to prevent over-browning. Remove the bread from the oven; a cake tester or toothpick inserted into the center should come out clean, and an instant-read thermometer should read about 200°F. After 10 minutes, gently turn the bread out of the pan onto a rack to cool. Cool completely before slicing. Wrap airtight, and store at room temperature for several days; freeze for longer storage. Yield: 1 loaf, about 16 servings.