A moist not too sweet version of a figgy pudding but made with dates and minus the spices. You could try covering with buttered foil and steaming it for a even moister version. This can also be baked in a (28 ounce) can.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a 9x5 inch loaf pan.

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  • In a medium bowl, combine the dates and butter. Pour boiling water over them, and let stand until cool.

  • When the dates have cooled, stir the mixture to break up any clumps. Mix in the brown sugar and egg until well blended. Combine the flour, baking soda, baking powder, and salt; stir into the date mixture until just blended. Stir in walnuts. Pour into the prepared pan.

  • Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

279 calories; 10 g total fat; 26 mg cholesterol; 365 mg sodium. 46.9 g carbohydrates; 4.4 g protein; Full Nutrition


Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/19/2005
This is the BEST EVER!!! I've never tasted such moist date bread. I had an overabundance of dates that my inlaws sent from my husband's native country of Tunisia so they were rough chopped. I also used hot brewed coffee instead of the boiling water to soak the dates/butter in. When I was reading the recipe I thought there was no way a bread made with only one quarter cup butter could be moist...boy was I wrong! After cooling a bit I immediately wrapped it in wax paper then aluminum foil and into a ziplock bag. I then refrigerated it for several hours. I couldn't resist any longer so I had to try it....I can't believe it is sooo moist and tasty! A definite keeper and will use this when I receive another 'surplus' of tunisian dates! thanks so much for this wonderful recipe. Read More
(64)

Most helpful critical review

Rating: 1 stars
07/27/2015
I followed this recipe as written (which I always do when trying a new recipe) and sorry to say I did not care for it. I agree with other reviews that it is very bland and it was also dry. Read More
79 Ratings
  • 5 star values: 52
  • 4 star values: 19
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
11/19/2005
This is the BEST EVER!!! I've never tasted such moist date bread. I had an overabundance of dates that my inlaws sent from my husband's native country of Tunisia so they were rough chopped. I also used hot brewed coffee instead of the boiling water to soak the dates/butter in. When I was reading the recipe I thought there was no way a bread made with only one quarter cup butter could be moist...boy was I wrong! After cooling a bit I immediately wrapped it in wax paper then aluminum foil and into a ziplock bag. I then refrigerated it for several hours. I couldn't resist any longer so I had to try it....I can't believe it is sooo moist and tasty! A definite keeper and will use this when I receive another 'surplus' of tunisian dates! thanks so much for this wonderful recipe. Read More
(64)
Rating: 5 stars
02/02/2008
I had some date in my closet that needed to be used so I thought why not try this recipe. What a great choice it turned out to be. While I did modify the recipe somewhat the core stands true. I ran out of dates and as one reader suggeted I used 1-1/2 c. dates and 1 c. chopped prunes. I also used the orange idea another reviewer suggested. I reduced the sugar to 1/3 c. and after I toasted my raw walnuts in the oven I broke them apart with my hands instead of chopping them b/c I like to taste my walnuts. The other thing different I did was to use all whole wheat flour and add 1 tablespoon vital wheat gluten (you can purchase this at a natural foods store). In my baking class I learned that whole wheat flour has very little gluten (the protein in flour) and by adding in the vital wheat gluten (which is almost all protein) it adds lightness to baked goods. This is exactly what it did to my loaves. I will do this again b/c IMO whole wheat is better than white or unbleached flours. I also used three mini pans and baked them for only 30 minutes and they were done. I really enjoyed this recipe. Read More
(38)
Rating: 5 stars
03/07/2007
Excellent! Added 1 tsp cinnamon and completely forgot to add nuts but it was lovely nevertheless. Only change I would make next time is to reduce the amount of sugar maybe to 1/3 cup. Read More
(21)
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Rating: 5 stars
12/16/2004
Fabulous recipie! Very sweet though. I'll cut down the sugar next time (the dates are sweet as is!). Used chopped almonds instead of walnuts (we're not walnut fans). Also this dough would make good muffins. Read More
(16)
Rating: 5 stars
12/12/2006
Absolutely the best! I like to grate the rind of a large navel orange and add the juice to equal 1 cup of boiling water but either way this bread has become an "old dependable" for me. alaskababa Read More
(15)
Rating: 5 stars
12/07/2004
A delicious moist date bread just like grandma's! Read More
(14)
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Rating: 5 stars
01/13/2008
Very very good. I made this for my husband to take to work and he said everyone devoured it. Thanks for a good recipe. Read More
(13)
Rating: 4 stars
03/09/2009
The reason I like this recipe is because it's mostly dates--not a ton of flour and sugar to hide their flavor. I used half whole wheat flour with nice results and found the light sweetness perfect especially if you plan to serve with jam. It can easily stand alone with no topping but truly is great with cream cheese or butter. I did use coffee in place of water and like the rich color and very subtle flavor it imparts to this loaf. Read More
(13)
Rating: 5 stars
04/29/2007
Excellent moist flavorful. I didn't steam it but I wrapped it in foil while still hot from oven. It stayed moist for 3/4 days and I could slice it quite thin with ease. Read More
(12)