Grandma’s Date Nut Bread
Get ready to experience the most incredible date nut bread you’ve ever tasted! This perfectly spiced, honey-sweetened loaf is packed with tender dates and crunchy nuts, creating an irresistible combination that’ll have everyone begging for the recipe.
The magic happens when boiling water transforms the dates into a caramel-like sweetness, while the blend of warm spices creates an aroma that’ll make your whole house smell like a cozy bakery. This isn’t just bread – it’s a slice of pure comfort that gets even better the next day.
Ingredients
For the Date Mixture:
- 2½ cups chopped dates
- 1½ cups boiling water
- 1½ teaspoons baking soda
Dry Ingredients:
- 1¾ cups all-purpose flour
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Wet Ingredients:
- ¾ cup honey
- 2 tablespoons butter, at room temperature
- 1 large egg
- 2 teaspoons vanilla extract
Mix-ins:
- 1½ cups coarsely chopped walnuts or pecans
Steps
- Position rack in center of oven and preheat to 350°F (175°C). Thoroughly grease and flour a 9×5-inch loaf pan, ensuring all corners are well-coated to prevent sticking.
- In a large heat-safe bowl, combine dates and baking soda. Pour 1½ cups boiling water over mixture. The water should be actively boiling to properly soften the dates. Let stand for 10 minutes until dates are soft and water has cooled slightly.
- Meanwhile, in a medium bowl, whisk together flour and spices until well combined. This ensures even distribution of the spices throughout the bread.
- Using an electric mixer on medium speed, cream honey and room temperature butter for 2-3 minutes until well combined (mixture won’t become fluffy due to honey’s liquid nature). Beat in egg and vanilla until fully incorporated, about 1 minute.
- Gradually add dry ingredients to wet ingredients in three additions, alternating with date mixture (begin and end with flour). Mix on low speed just until combined after each addition. Don’t overmix or bread will become tough. Fold in nuts by hand.
- Pour batter into prepared pan. Bake for 65-75 minutes, or until a toothpick inserted into center comes out clean and internal temperature reaches 200°F (93°C). If top browns too quickly, tent with foil after 45 minutes.
- Cool in pan for exactly 15 minutes – any longer and bread may stick. Turn onto wire rack to cool completely, about 2 hours. For best flavor and texture, wrap cooled bread in plastic and let rest overnight.
Smart Swaps
- Replace ½ cup honey with ⅓ cup maple syrup for a different flavor profile
- Use 1 cup mixed nuts instead of single variety for more complex texture
- Substitute ¼ cup orange juice for same amount of water for citrus notes
Make It Diabetes-Friendly
- Replace honey with ¾ cup Swerve Brown Sugar Substitute (reduces carbs by 15g per slice)
- Use 1½ cups almond flour + ¼ cup coconut flour instead of all-purpose flour
- Add 1 tablespoon ground flax for extra fiber to slow sugar absorption
- Recommended serving size: ½ slice (14g net carbs)
Pro Tips
- Chop dates while slightly frozen for easier handling
- Use parchment paper sling for easy removal
- Test doneness in multiple spots – dates can create moist pockets
