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
- 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.