Pat Nixon’s Dat-Nut Bread: A Sweet Slice of History

The aroma of dates and nuts baking in the oven instantly transports me back to my grandmother’s kitchen. She always had a loaf of something sweet and comforting ready for visitors, and this recipe reminds me so much of her generous spirit and warm hospitality. It’s the kind of humble, honest baking that fills a home with love and a tummy with happiness. It’s a taste of simpler times, a reminder that the best things in life are often homemade.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Servings: 16
• Yield: 2 loaves
• Dietary Type: Not specified

Ingredients

• 1 lb packaged dates, pitted
• 2 teaspoons baking soda
• 1 1/2 cups boiling water
• 1 tablespoon butter, softened
• 1 3/4 cups sugar
• 1 egg, lightly beaten
• 2 3/4 cups all-purpose flour
• 1 cup chopped nuts (walnuts or pecans work well)
• 1 teaspoon vanilla extract

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Mixer (hand or stand mixer)
• Two 9×5 inch loaf pans
• Greaseproof paper (optional)
• Spatula
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Grease two 9×5 inch loaf pans thoroughly. For easy removal, you can also line the pans with parchment paper, leaving an overhang to lift the baked loaves out.
2. Cut the dates into small pieces and place them in a large mixing bowl. If you’re using very sticky dates, a quick toss with a tablespoon of flour can prevent them from clumping together.
3. In a separate heatproof measuring cup or bowl, add the baking soda to the boiling water. Be careful, as this will bubble up rapidly.
4. Immediately pour the hot water and baking soda mixture over the dates in the bowl. Stir gently to ensure all the dates are submerged. Set aside and let the mixture stand for at least 15-20 minutes. This process softens the dates and helps to create a moist bread.
5. In a separate bowl, using a mixer, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes.
6. Add the lightly beaten egg to the creamed butter and sugar mixture and beat until well combined.
7. Strain the date mixture over the creamed sugar and egg mixture. Use a fine-mesh sieve or a slotted spoon to separate the liquid from the dates, allowing only the liquid to pass through. Discard any remaining solids.
8. Add the flour to the wet ingredients and beat until just combined. Be careful not to overmix the batter, as this can result in a tough bread.
9. Add the nuts, softened dates and vanilla extract to the batter. Fold them in gently until evenly distributed.
10. Pour the batter evenly into the two prepared loaf pans.
11. Bake in the preheated oven for one hour, or until a wooden skewer inserted into the center comes out clean. If the top of the bread starts to brown too quickly, you can tent it loosely with foil for the last 15-20 minutes of baking.
12. Once baked, remove the loaf pans from the oven and let them cool in the pans for about 10 minutes.
13. After 10 minutes, invert the loaves onto a wire cooling rack and let them cool completely before slicing and serving.

Expert Tips & Tricks

• For a deeper, more caramel-like flavor, consider using brown sugar instead of granulated sugar, or a mixture of both.
• Toasting the chopped nuts before adding them to the batter enhances their flavor and adds a pleasant crunch.
• If you want to add a touch of spice, incorporate a pinch of cinnamon or nutmeg into the batter along with the flour.
• If your dates are very dry, you can soak them in the boiling water for a longer period, up to 30 minutes, to ensure they soften properly.
• Don’t overmix the batter after adding the flour. Overmixing develops the gluten, resulting in a tougher bread.

Serving & Storage Suggestions

This Dat-Nut bread is delicious served warm or at room temperature. It’s wonderful on its own, or you can spread it with butter, cream cheese, or a dollop of whipped cream. It also pairs perfectly with a cup of coffee or tea.

To store, wrap the cooled loaves tightly in plastic wrap or place them in an airtight container. At room temperature, the bread will stay fresh for 2-3 days. In the refrigerator, it will last for up to a week. For longer storage, you can freeze the bread for up to 2-3 months. Thaw it overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	240 kcal	12%
Total Fat	8g	10%
Saturated Fat	2g	10%
Cholesterol	20mg	7%
Sodium	115mg	5%
Total Carbohydrate	40g	15%
Dietary Fiber	2g	8%
Sugars	25g	–
Protein	3g	6%

Please note that 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 all-purpose blend. You may need to add a binder like xanthan gum for better texture.
• Dairy-Free: Use a dairy-free butter substitute like coconut oil or a plant-based butter stick.
• Nut-Free: Replace the nuts with seeds like pumpkin seeds or sunflower seeds.
• Spice it Up: Add a teaspoon of ground cinnamon, nutmeg, or allspice to the batter for a warm, spiced flavor.
• Citrus Zest: Incorporate the zest of an orange or lemon for a bright, fresh twist.

FAQs (Frequently Asked Questions)

Q: Can I use Medjool dates instead of packaged dates?
A: Yes, you can! Medjool dates are a great option. Just make sure to pit them and chop them into small pieces. They might make the bread even more moist.

Q: My bread is browning too quickly on top. What can I do?
A: Tent the loaf pans loosely with aluminum foil during the last 15-20 minutes of baking to prevent excessive browning.

Q: Can I make this recipe as one large loaf instead of two smaller ones?
A: You can, but you’ll need to adjust the baking time accordingly. It will likely take longer, perhaps 1 hour and 15 minutes to 1 hour and 30 minutes. Keep checking with a skewer.

Q: What kind of nuts work best in this recipe?
A: Walnuts and pecans are classic choices, but you can also use almonds, hazelnuts, or a mix of your favorite nuts. Just make sure they’re chopped into small pieces.

Q: Can I freeze the baked bread?
A: Absolutely! Wrap the cooled loaves tightly in plastic wrap and then in foil, or place them in a freezer-safe bag. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before serving.

Final Thoughts

This Pat Nixon’s Dat-Nut Bread recipe is more than just a simple loaf; it’s a slice of history, a comforting treat, and a reminder of the joy of home baking. I encourage you to try this recipe and experience the delicious flavors and textures for yourself. Don’t be afraid to experiment with variations to make it your own. Share your creations and feedback – happy baking!