Date Nut Bread

Packed with sweet dates and nutty pecans, this date nut bread is an old-school quick bread that is perfect for sharing with friends and family during the holiday season.

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Equipment

8x4-inch Loaf Pan
KitchenAid 9-Speed Hand Mixer
Stainless Steel Mixing Bowls (Set of 6)

Ingredients

1 cup pitted and chopped dates
1 teaspoon baking soda
¾ cup boiling water
¾ cup lightly packed light brown sugar
1 large egg divided use
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon fine sea salt
¾ cup chopped pecans
1 teaspoon baking powder
Coarse sugar for sprinkling optional

US Customary - Metric

Instructions

Preheat oven to 350°F. Grease (1) 8x4-inch loaf pan and line with parchment paper; set aside.
In a small bowl, combine the dates, baking soda and boiling water. Set aside to cool.
In a large bowl, use an electric hand mixer to cream brown sugar with the egg yolk. Add the cooled date mixture and the vanilla; stir to combine. Add salt, flour and pecans and stir until just combined.
Whip the egg white to stiff peaks; gently fold into the batter. Sprinkle baking powder over the batter and fold to combine.
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. If desired, sprinkle the top with coarse sugar.
Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan before turning out onto a wire rack.

Notes

If you didn’t top with the coarse sugar, consider sprinkling the top of the bread with powdered sugar before serving.

Bread will keep for several days when well wrapped at room temperature, and is even better after it sits for a day or two. You can also freeze it for up to 3 months.

Nutrition