Date Nut Bread

I did one of those quizzes on Facebook last night. This quiz was ‘What ridiculous food day is your birthday?’ My friend Helen got some weirdy meat thing so I wasn’t feeling too hopeful I’d get anything decent but I was happy when ‘date nut bread’ popped up for my birthday as I thought that sounded suitably vegetarian.


Helen said ‘you should make it’ and I agreed, so today I scouted around the internet looking at a few recipes, then came across one for which I already had all the ingredients. Sorted.

Apparently, the flavour improves after standing for 24 hours but I can’t imagine how it could be any nicer – it’s absolutely blinking delicious. I’m going on a 45 mile charity bike ride tomorrow, and the date nut bread will be coming with me to keep me going (if there’s any left by then).

I’m going to post below how I made it, as I somewhat deviated from the original recipe, as I didn’t have a sieve, so I just stirred the ingredients and hoped I’d got the floury lumps out; I didn’t add the egg and sugar to the dates, alternatively with the sifted ingredients, as I didn’t know what they meant by ‘alternatively’ (yes, I know what ‘alternatively’ means, I just didn’t know what they meant here); I didn’t dredge the nuts in flour, and I forgot to add any salt at all. Also, it said to let it rise, but mine didn’t rise at all, so you could probably skip that bit – unless there’s some scientific explanation to do with the baking powder that means it should sit for a while.

If you want to follow the proper instructions, you can see the original recipe at


Date Nut Bread

1 cup dates, pitted and chopped (I used soft dates)
1 cup boiling water
1 tbsp butter (I used Flora)
3/4 cup sugar
1 egg
2 cups plain flour
2 tsp baking powder
1 cup nuts, chopped (I used cashews)

  1. Combine the first three ingredients in a bowl, cover and let cool.
  2. Grease a loaf pan.
  3. Beat sugar and egg together and add to the dates.
  4. Add the flour and baking powder and mix thoroughly.
  5. Pour into prepared pan and let rise for 20 minutes.
  6. While batter is rising, preheat oven to 160C.
  7. Bake for 50-60 minutes.
  8. Turn out onto cooling rack to cool.
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