A dark, wonderfully moist bread. I serve at every holiday meal and then enjoy the leftovers at breakfast.

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
1 - 8x4 inch loaf
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan, and line the bottom of the pan with parchment paper.

    Advertisement
  • Place the dates in a small bowl, and sprinkle the baking soda over. Heat coffee to boiling, and pour over the dates and soda. Set aside.

  • In a medium bowl, mix together the butter, sugar and egg until well blended. Stir in vanilla. Blend in the flour and salt, then fold in the pecans and date mixture. Transfer the batter to the prepared loaf pan.

  • Bake for 1 hour in the preheated oven, or until the top of the loaf springs back when lightly touched. Let stand for 5 minutes before removing from pan. Peel off paper, and allow to cool on a wire rack.

Nutrition Facts

363 calories; protein 5g 10% DV; carbohydrates 58.7g 19% DV; fat 13.5g 21% DV; cholesterol 30.9mg 10% DV; sodium 478.7mg 19% DV. Full Nutrition
Advertisement

Reviews (92)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/23/2003
I really loved this recipe. The combination of dates and coffee is great. However I did make a couple of changes. I added 1/2 cup more dates and I tented the bread with aluminum foil half way through baking. Read More
(55)

Most helpful critical review

Rating: 2 stars
02/12/2006
As Pennypilaf pointed out in her 12/2/2004 comment I am one of those people who didn't like this bread. It turned out moist and everything; I just didn't like the taste. And this was frustrating because I really love good coffee and I also love dates. Sorry Karen. Read More
(6)
113 Ratings
  • 5 star values: 82
  • 4 star values: 21
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
10/23/2003
I really loved this recipe. The combination of dates and coffee is great. However I did make a couple of changes. I added 1/2 cup more dates and I tented the bread with aluminum foil half way through baking. Read More
(55)
Rating: 5 stars
02/20/2004
What a terrific recipe! I have made it quite a few times since I saw it on All Recipes a few months ago. It is dark and moist which is what I have been looking for. Most date & nut breads I've tried are light in color and not nearly as moist as this one. I tried baking it in the little mini pans and it comes out perfect. It makes about 2 or 3 mini loaves (fill about 2/3 full so they don't drip over) and bake at he same degrees between 45 to 60 min. Great for Holiday gifts. I also added a few extra dates and chopped the nuts coarse by hand to give the bread a nice crunchy texture. Tenting with some foil half way through is a suggestion from another reviewer that is helpful since the bread will get dark fairly soon in the cooking process. A MUST TRY recipe for all you date nut bread lovers out there! THANK YOU Karen for submitting this WONDERFUL recipe!! Read More
(34)
Rating: 5 stars
11/06/2003
This wonderful bread is dark and moist (almost cake-like) and is so easy to make. I am giving it out as Christmas presents and everyone who has received it asks for the recipe. Thanks so much for posting it. Read More
(33)
Advertisement
Rating: 5 stars
01/19/2005
I baked this bread as muffins--12 of them and they are delicious!!! Baked the muffins at 350 for about 30 minutes. Read More
(25)
Rating: 5 stars
11/04/2005
I used only 3 Tbs of sugar but it turned out just as sweet as I wanted it to be. I may use only 2 Tbs of sugar next time. For coffe I brewed espresso and diluted it with hot water. I really love the taste. Thanks for the great recipe. This is the keeper! Read More
(22)
Rating: 5 stars
05/19/2003
Delicious. Will definately make this again. Read More
(17)
Advertisement
Rating: 4 stars
01/21/2007
I thought this recipe was very good. I added 1/4 tsp cinnamon and used 1 cup of brown suger instead of white sugar. I also tossed in some currants. I made muffins instead of a loaf of bread. This made 17 muffins baked at 350 degrees for about 17 minutes. Very moist and yummy. Read More
(16)
Rating: 5 stars
02/22/2005
This bread is really good almost a gingerbread flavor I found. I was worried when it looked like I had mud in my mixing bowl but it turned out delicious. I didn't bother with the parchment paper and had no problems. Make sure to use really strong coffee because it adds a lot of flavor. Unusual delightful taste!! Read More
(16)
Rating: 5 stars
04/07/2006
This is a wonderful recipe! My aunt has a thing for dates and she just about died when she tried this! I made a bunch of loaves for christmas and handed them out as gifts. I've also used vanilla nut coffe along with a few others for variety. (I make this bread ALL TIME!) Read More
(15)
Rating: 2 stars
02/12/2006
As Pennypilaf pointed out in her 12/2/2004 comment I am one of those people who didn't like this bread. It turned out moist and everything; I just didn't like the taste. And this was frustrating because I really love good coffee and I also love dates. Sorry Karen. Read More
(6)
Advertisement