Old Fashioned Date Nut Bread: A Holiday Classic

The scent of date nut bread baking always transports me back to my grandmother’s kitchen. I can almost feel the warmth of the oven radiating on my face as I watched her expertly chop nuts and measure ingredients, her hands moving with the practiced ease of someone who’d baked this loaf hundreds of times. The anticipation was almost unbearable, knowing that soon we’d be savoring thick slices slathered with butter, a true taste of holiday comfort. It’s a tradition I cherish and am delighted to share with you.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Servings: 14-16
• Yield: 1 large loaf
• Dietary Type: Not specified

Ingredients

• 1 1/2 lbs dates, pitted
• 10 ounces maraschino cherries, juice reserved
• 1 lb brazil nuts
• 1 lb walnuts
• 6 ounces pecans
• 1 dash salt
• 1 1/2 cups sugar
• 2 cups flour
• 1 teaspoon baking powder
• 3 tablespoons shortening
• 1/2 cup reserved cherry juice
• 4 eggs

Equipment Needed

• Large mixing bowl
• Small mixing bowl
• Loaf pan(s)
• Wire racks

Instructions

1. Preheat your oven to 325°F (160°C).
2. In a large bowl, combine the first five ingredients: pitted dates, maraschino cherries (whole), brazil nuts (whole), walnuts (whole), and pecans (whole). It’s important to leave the nuts whole for the best texture and presentation.
3. In a separate, smaller bowl, combine the next five ingredients: salt, sugar, flour, baking powder, and shortening.
4. Add the reserved cherry juice to the dry ingredients (salt, sugar, flour, baking powder, and shortening) and mix well. Make sure there are no lumps of flour or baking powder remaining.
5. Pour the mixture of dry ingredients and cherry juice over the date and nut mixture in the large bowl.
6. Finally, add the eggs to the combined mixture.
7. Thoroughly combine all ingredients, ensuring that everything is well incorporated.
8. Grease a large loaf pan (or several small loaf pans, depending on your preference). Using shortening or cooking spray works well to prevent sticking.
9. Pour the batter into the prepared loaf pan(s).
10. Bake in the preheated oven at 325°F (160°C) for 1 1/2 hours. If using smaller loaf pans, check for doneness after 1 hour. A toothpick inserted into the center should come out clean or with just a few moist crumbs attached.
11. Once baked, remove the loaf pan(s) from the oven and let them cool in the pan for about 10-15 minutes.
12. Turn the loaf(ves) out onto wire racks to cool completely before slicing and serving. This allows the bread to release from the pan more easily and prevents it from becoming soggy.

Expert Tips & Tricks

• Cutting with Ease: This date nut bread is dense and rich, which can make it a little tricky to slice. An electric knife makes cutting effortless, creating clean and even slices.
• Nutty Goodness: For an extra layer of flavor, consider toasting the nuts lightly before adding them to the batter. This will enhance their nutty aroma and bring out their natural sweetness. Just be sure to let them cool completely before mixing.
• Preventing a Soggy Bottom: To ensure your bread bakes evenly and doesn’t end up with a soggy bottom, place a baking sheet on the rack below the loaf pan. This will help to deflect some of the direct heat.
• Make-Ahead Magic: This bread is fantastic when made ahead of time. The flavors meld together even more beautifully over a day or two. Simply wrap it tightly in plastic wrap and store it at room temperature.
• Checking for Doneness: If your oven runs hot, start checking the bread for doneness about 15 minutes before the recommended baking time. You can also tent the loaf with foil to prevent the top from browning too quickly.

Serving & Storage Suggestions

This date nut bread is delicious served at room temperature, either plain or with a smear of butter, cream cheese, or even a dollop of whipped cream. It’s a wonderful accompaniment to a cup of coffee or tea.

• Storage: To keep your date nut bread fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3-4 days.
• Refrigeration: For longer storage, you can refrigerate the bread for up to a week. Just be sure to wrap it well to prevent it from drying out.
• Freezing: Date nut bread freezes beautifully. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It can be stored in the freezer for up to 2-3 months. Thaw it at room temperature before serving.

Nutritional Information

Here is an estimate of the nutritional information per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	873 kcal	N/A
Total Fat	56g	86%
Saturated Fat	8.8g	44%
Cholesterol	60.4mg	20%
Sodium	60.8mg	2%
Total Carbohydrate	90.4g	30%
Dietary Fiber	10.8g	43%
Sugars	62.4g	N/A
Protein	15.6g	31%

Note: These values are estimates and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend for a gluten-free version. Ensure the blend contains xanthan gum for binding.
• Different Nuts: Feel free to experiment with different combinations of nuts. Walnuts, pecans, and almonds are all great choices.
• Spice it Up: Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spiced flavor.
• Dried Fruit: Incorporate other dried fruits, such as cranberries or apricots, for added sweetness and texture.
• Lower Sugar: Reduce the amount of sugar slightly, if desired, but keep in mind that the sugar also contributes to the bread’s moistness.

FAQs (Frequently Asked Questions)

Q: Can I use different types of dates?
A: Yes, you can use Medjool, Deglet Noor, or any other type of pitted dates. Medjool dates tend to be softer and sweeter, so they might slightly alter the flavor and texture.

Q: Why are the nuts added whole?
A: Keeping the nuts whole provides a pleasant textural contrast to the soft dates, creating a satisfying bite. You can chop them if you prefer, but the whole nuts offer a more distinctive experience.

Q: Can I use oil instead of shortening?
A: While shortening provides a specific texture, you can substitute it with melted coconut oil or another neutral-flavored oil. The texture might be slightly different, but the flavor will remain delicious.

Q: How do I know when the bread is done baking?
A: Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done. If it comes out with wet batter, continue baking for a few more minutes and check again.

Q: Can I double the recipe?
A: Yes, you can easily double the recipe. Just be sure to use a larger bowl for mixing and adjust the baking time accordingly, as it may take a bit longer for a larger loaf to bake through completely.

Final Thoughts

This Old Fashioned Date Nut Bread is more than just a recipe; it’s a connection to the past and a celebration of simple, delicious flavors. Whether you’re baking it for a holiday gathering or a cozy afternoon treat, I hope this recipe brings as much joy to your kitchen as it has to mine. Don’t hesitate to make it your own by experimenting with different nuts or spices. And if you do, I’d love to hear about your variations! So, gather your ingredients, preheat your oven, and get ready to create a loaf of pure, nutty goodness. Enjoy!