Date Nut Bread

Pepperidge Farm Dark Date Nut Bread was one of the few sweet breads I would buy, and they discontinued it many years ago.  I have bought other ones, but none compared.

I tried quite a few recipes but have not been happy until I found this one, which I tweaked a bit. 

It is not as dark, but it is moist and delicious! 

Date Nut Bread originates from Scotland and is popular in tea rooms across Great Britain.  

I like to hand chop the dates and nuts to make larger chunks.

I really love this date nut bread! Eat it plain, with butter, or a smear of cream cheese! It is something to savor!


Date Nut Bread
A really delicious, moist, date nut bread! Hand chop the dates for even better flavor!
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Prep Time15 minutes
Cook Time40 minutes
Course: Breads, Breakfast, Brunch, Dessert
Cuisine: American
Servings: 12
Calories: 330


  • 1 ½ cups pitted dates hand chopped roughly (8-ounce container)
  • 1 ½ cups water boiling
  • 1 ½ cups sugar
  • 1 egg
  • 2 ½ cups flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup walnuts hand chopped roughly
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350 degrees.
  • Grease and flour or spray a 9×5-inch loaf pan.
  • In a small bowl, pour the boiling water over the dates. Let it stand for 5 minutes.
  • With an electric mixer on medium speed, beat together the sugar and the egg.
  • In a medium bowl mix the flour, baking powder and salt. Add this alternately to the mixer bowl with the dates and water and beat until it is incorporated.
  • On low speed, add the walnuts, melted butter, and vanilla extract until it is mixed well.
  • Pour the batter into the prepared loaf pan.
  • Bake at 350 for 1 hour. Tent the loaf bread with aluminum foil at the 40 minute mark to prevent excess browning on the top. Use a cake tester to test for doneness, you may need a few more minutes.
  • Place the loaf pan a wire rack for 10 minutes, then loosen the sides of the bread with a thin knife. Invert the pan to carefully remove the bread onto the wire rack. Flip the bread top-side up to cool completely on the wire rack.
  • Store the date nut bread covered at room temperature on top of the counter.


SERVE the Date Nut Bread plain, with butter, or delicious with a smear of cream cheese!
FREEZE:  Wrap it tightly in heavy aluminum foil, and place it in a freezer bag for up to 3 months.
Calories: 330kcal | Carbohydrates: 60g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 226mg | Potassium: 198mg | Fiber: 3g | Sugar: 37g | Vitamin A: 82IU | Vitamin C: 0.2mg | Calcium: 83mg | Iron: 2mg


  1. Margo June 29, 2018 at 9:27 am

    This looks awesome. You’re right. No place carries this anymore

    1. Angie June 29, 2018 at 8:13 pm

      Hi Margo! Yes, I miss it! I hate it when they discontinue things I like! Another one gone lately is grated lemon rind in the spices. Orange is still there, lemon is GONE! I need to write to these companies! This date nut bread recipe is very good though! LOL


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