Date Nut Bread

fenway
fenway @Fenway

This bread comes from my Mother, it's an old favorite, many probably remember! It is very quick and simple to make. It makes a great quick breakfast spread with cream cheese or soft butter. It's also a nice to pack for lunch or take on a weekend hike
!

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Ingredients

10 mins
12 servings
  1. 1 1/2 cupchopped dates
  2. 4 tbspunsalted butter, at room temperature
  3. 1 tspbaking soda
  4. 1/2 tspsalt
  5. 2/3 cuplight brown sugar, packed
  6. 1 cupbuttermilk
  7. 1large egg
  8. 1 tspvanilla extract
  9. 1/2 tspbaking powder
  10. 1 3/4 cupall-purpose flour
  11. 1/2 cuphoney roasted cashews, ( or nut you prefer ) halfs and pieces plus about 10 whole ones to garnish top, garnish is optional.
  12. 1/2 tspground cinnamon

Cooking Instructions

10 mins
  1. 1

    Preheat oven to 350. Spray a 8 1/2 inch by 4 1/2 inch loaf pan with non stick spray

  2. 2

    In a large bowl add dates, butter, baking soda, salt and brown sugar

  3. 3

    Heat buttermilk.just until.hot, pour over date mixture, stir and let stand 15 minutes

  4. 4

    Add egg, vanilla,baking powder, cinnamon and flour, stir well to combine

  5. 5

    Stir in cahews

  6. 6

    Spoon into prepared pan. Place the whole cashews in a line on top of batter. Bake 55 to 65 minutes or until a skewer comes out clean

  7. 7

    Cool in pan on rack about 15 minutes, then run a sharp knife around edges to release bread. Cool. This bread slices best if cooled overnight. It keeps very well wrapped in plastic wrap. It can Also be frozen whole or in sliced

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Written by

fenway
fenway @Fenway
on
“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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