Date Nut Bread Pre 1940 S Recipes

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GRANDMA'S DATE-NUT BREAD



Grandma's Date-Nut Bread image

This is the recipe for date-nut bread that my grandmother always made around Christmas time. Definitely a family favorite! For best results don't use a glass pan.

Provided by Suzanne

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

½ cup raisins
1 ½ cups boiling water
2 teaspoons butter, or as needed
1 teaspoon baking soda
1 cup chopped pitted dates
7 pitted prunes, chopped
¼ cup unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
1 egg, well-beaten
1 ¾ cups all-purpose flour
½ teaspoon salt
1 cup chopped walnuts

Steps:

  • Put raisins in a bowl. Pour boiling water over raisins; soak until raisins have flavored the water, about 20 minutes. Drain raisins, reserving the water. Discard raisins.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
  • Bring reserved water to a boil in a small saucepan. Measure 3/4 cup boiling water into a bowl. Stir baking soda into water.
  • Put dates and prunes in a large bowl. Pour baking soda-water over dates and prunes; add unsalted butter and stir until melted. Stir sugar and vanilla extract into the fruit mixture; let cool to room temperature.
  • Stir egg into the fruit mixture to evenly coat. Mix flour and salt together in a small bowl; add to fruit mixture and stir. Fold walnuts into the mixture and pour into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 305.8 calories, Carbohydrate 49 g, Cholesterol 27.5 mg, Fat 11.6 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 3.6 g, Sodium 215.5 mg, Sugar 30.5 g

DATE NUT BREAD



Date Nut Bread image

A wonderful, very rich loaf that is moist and delicious. Keeps well if you hide it! Good toasted for breakfast also.

Provided by Peggy

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 10

1 ½ cups dates, pitted and chopped
2 ¼ cups boiling water
3 teaspoons baking soda
1 cup chopped walnuts
2 cups white sugar
3 tablespoons margarine
2 eggs, beaten
1 teaspoon salt
4 ½ cups all-purpose flour
1 teaspoon vanilla extract

Steps:

  • Combine baking soda with the boiling water. Soak the dates in the water and baking soda solution for 30 minutes.
  • Cream sugar and butter together. Add eggs, vanilla, dates, nuts, flour, and salt.
  • Divide batter equally between two 9 x 5 (or 8 1/2 x 4 1/2) inch greased loaf pans. Bake 1 hour at 300 degrees F (150 degrees C) (or until loaf tests done). Can be frozen when cool.

Nutrition Facts : Calories 225.9 calories, Carbohydrate 42.2 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 276.3 mg, Sugar 22.7 g

OLD-FASHIONED DATE-NUT BREAD RECIPE - (3.8/5)



Old-Fashioned Date-Nut Bread Recipe - (3.8/5) image

Provided by SMorrissey

Number Of Ingredients 12

cup hot brewed coffee:
2 cups chopped dates
4 tablespoons softened butter
1 teaspoon baking soda
3/4 teaspoon salt
2/3 to 3/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon vodka or brandy, optional; to enhance flavor
1/2 teaspoon baking powder
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 cup coarsely chopped walnuts

Steps:

  • Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan. Place the dates, butter, baking soda, salt, and brown sugar in a mixing bowl. Pour the hot coffee into the bowl, stirring to combine. Allow the mixture to cool for 15 minutes. Add the egg, vanilla, liquor, baking powder, and flour, beating gently until smooth. Stir in the walnuts. Pour the batter into the pan, gently tapping the pan on the counter to settle the batter. Bake the bread for 45 to 55 minutes, tenting the loaf gently with foil after 30 minutes, to prevent over-browning. Remove the bread from the oven; a cake tester or toothpick inserted into the center should come out clean, and an instant-read thermometer should read about 200°F. After 10 minutes, gently turn the bread out of the pan onto a rack to cool. Cool completely before slicing. Wrap airtight, and store at room temperature for several days; freeze for longer storage. Yield: 1 loaf, about 16 servings.

DATE NUT BREAD (PRE-1940'S)



Date Nut Bread (Pre-1940's) image

Make and share this Date Nut Bread (Pre-1940's) recipe from Food.com.

Provided by Chef Aint Bs

Categories     Quick Breads

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

1 egg
1/4 cup sugar
1/2 cup dates
1/2 cup nutmeats
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

Steps:

  • Beat eggs add sugar.
  • Add nut meats broken and dates cut in pieces.
  • Sift dry ingredients together and add alternately with milk to first mixture.
  • Turn into greased pan.
  • Bka e350 degrees for 45 minutes.

Nutrition Facts : Calories 333.4, Fat 8.7, SaturatedFat 2, Cholesterol 40.9, Sodium 469.9, Carbohydrate 56.9, Fiber 3.4, Sugar 17.9, Protein 9

1947 DATE NUT BREAD



1947 Date Nut Bread image

The delicious flavor of this loaf improves after standing for 24 hours. From the Western section of the United States Regional Cookbook, Culinary Institute of Chicago, 1947

Provided by Molly53

Categories     Breads

Time 2h

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 9

1 cup dates, pitted and chopped
1 cup boiling water
1 tablespoon butter
3/4 cup sugar
1 egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup nuts, chopped

Steps:

  • Combine the first three ingredients in a bowl, cover and let cool.
  • Grease a loaf pan.
  • Sift dry ingredients together.
  • Beat sugar and egg together and add to dates, alternatively with the sifted ingredients.
  • Dredge nuts in a small amount of flour and stir into batter.
  • Pour into prepared pan, let rise for 20 minutes.
  • While batter is rising, preheat oven to 325°F.
  • Bake for 50 to 60 minutes.
  • Turn out onto cooling rack to cool.
  • Serve sliced very thin for sandwiches, spread with cream cheese or butter.

Nutrition Facts : Calories 248.8, Fat 7.5, SaturatedFat 1.6, Cholesterol 20.2, Sodium 247.5, Carbohydrate 42.6, Fiber 2.8, Sugar 22.5, Protein 5

DATE BREAD



Date Bread image

This simple quick bread includes tons of juicy Medjool dates, making it an option for breaking the daily sunrise-to-sunset fast during the holy month of Ramadan, a tradition that Muslims observe in Tanzania and across the world. The tradition is rooted in the teachings of the prophet Muhammad, who is said to have called for observers to break their fasts with dates. Many Muslims include dates on their iftar tables (iftar is the evening meal eaten at sunset during Ramadan). This bread can, of course, be enjoyed by any and all, year-round. It's wonderful on its own with hot cups of coffee like Buna (Eritrean Coffee) or tea like Shaah Cadays (Somali Spiced Tea with Milk) or topped with a soft cheese like goat cheese, ricotta, or cream cheese. It's also wonderful served in slices on a cheeseboard. If you can't find Medjool dates, use whichever are the plumpest, least-dry dates you can find or substitute your favorite dried fruit such as dried apricots or dried cherries (you need about 1 cup of your favorite dried fruit).

Provided by Food Network

Time 55m

Yield One 9-by-5-inch loaf

Number Of Ingredients 9

12 Medjool dates, pitted and coarsely chopped
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/2 cup boiling water
1/4 cup granulated sugar
4 tablespoons unsalted butter, at room temperature
1 large egg
2 teaspoons pure vanilla extract (preferably from Madagascar or Comoros)
2 cups all-purpose flour

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray.
  • Place the dates in a small bowl and sprinkle with the salt and baking soda. Pour the boiling water over the mixture and allow it to sit until it cools.
  • Meanwhile, in the bowl of a mixer fitted with the whisk attachment or in a large bowl using a handheld mixer (or a whisk and a lot of elbow grease), beat the sugar and butter until creamy. Add the egg and vanilla and beat until well combined, about 1 minute. Using a rubber spatula, stir in the date mixture (water and all) and then fold in the flour. The batter will be very stiff.
  • Transfer the batter to the prepared loaf pan and, using a rubber spatula, smooth out the top so the loaf is even. Bake until the loaf is dark golden brown, a toothpick tests clean when inserted into the center of the loaf, and the bread is firm to the touch, about 40 minutes. Let the bread cool completely on a wire rack before turning it out of the pan and slicing it. Leftovers can be stored in a plastic bag at room temperature for up to 3 days (if the slices get a bit dry, you can revive them in a toaster oven or regular oven set at 300 degrees F for a few minutes before serving).

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