Grandma’s Date-Nut Bread

  • Recipe By
  • Published Mar 27th
  • Ready In1h 30m
  • Servings12
  • Calories306
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.

Grandma’s Date-Nut Bread Ingredients

The following are the ingredients needed to make delicious Grandma’s Date-Nut Bread for 12 servings:

  • 1/2 cup raisins
  • 1 1/2 cups boiling water
  • 2 teaspoons butter, or as needed
  • 1 teaspoon baking soda
  • 1 cup chopped pitted dates
  • 7 pitted prunes, chopped
  • 1/4 cup unsalted butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg, well-beaten
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts

Grandma’s Date-Nut Bread Cooking Instructions

  • Prep20m
  • Cook50m
  • Ready In1h 30m

To cook Grandma’s Date-Nut Bread, you need about 20 minutes of preparation time. The time needed to cook this Grandma’s Date-Nut Bread is about 50 minutes , and you can serve your Grandma’s Date-Nut Bread within 1 hour 30 minutes . The following are the steps to cook Grandma’s Date-Nut Bread easily:

  1. 1 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.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
  3. 3 Bring reserved water to a boil in a small saucepan. Measure 3/4 cup boiling water into a bowl. Stir baking soda into water.
  4. 4 Put dates and prunes in a large bowl. Pour baking powder-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.
  5. 5 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.
  6. 6 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.

Notes

  • Cook's Note:
  • Pecans can be used in place of walnuts, based on personal preference.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the raisins. The actual amount of the nutritional contribution of the raisins will vary.

Nutrition Facts

Per Serving: 306 calories; 11.6 grams of fat; 49 grams of carbohydrates; 4.6 grams of protein; 27 milligrams of cholesterol; 216 milligrams of sodium.

  1. Dec 16th 2018

    Made this exactly as the recipe and it was amazing! Chock full of fruit and nuts with a deep, rich flavor. Nice and moist! Definitely a keeper!

  2. Mar 2nd 2018

    This date nut bread was delicious. Moist, good texture, and perfect flavors. I didn't change a thing and I will definitely make this again. A slice of date nut bread, a slather of cream che ...

  3. Mar 1st 2018

    It took awhile to make...Prep time was more than stated... But after all that ... It was very good... My wife even said it was amazing... That was a high complement because I don`t bake very ...

  4. Jan 22nd 2017

    Yes!!! Love the old-fashioned taste, especially with unsweetened applesauce.

  5. Nov 9th 2016

    I love date bread and this one is delicious. I used all dates in place of the prunes and it is chock full of dates and nuts. Just how I like it. Deep rich flavor. Will definitely make again.

  6. Mar 13th 2016

    Thanks for posting this recipe!! I really do love this bread! It is moist & dense. It makes the perfect breakfast bread or perhaps it's dessert at breakfast when we spread whipped cream ...

  7. Jan 1st 2016

    Best date nut bread! Outdoes my own grandmother's! Very moist and delicious.

  8. May 24th 2015

    A wonderful recipe that reminded me of my grandmother stated that bread. The addition of the prune was unusual, but good. I'll be making this a lot more.

  9. Mar 10th 2015

    Absolutely delicious! I'm feeling a bit of nostalgia, as I eat my third piece of this bread. It's just like my Mom used to make. I should mention that I did not use the prunes, as I had exac ...