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!
Enjoy!
Date Nut Bread
A really delicious, moist, date nut bread! Hand chop the dates for even better flavor!
Servings:
Calories: 330
Ingredients
- 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
Instructions
- 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.
EXTRA TIP:
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
This looks awesome. You’re right. No place carries this anymore
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