This rich date nut bread is easy to make and simply delicious. The secret ingredient really enhances the flavor.

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Ingredients

20
Original recipe yields 20 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 and flour two 8x4 inch loaf pans, or line with parchment paper.

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  • Sift the flour, baking powder, baking soda and salt into a bowl, and set aside. In a large bowl, mix together the sugar and shortening. Beat in the eggs and vanilla. Toss the walnuts and dates with the dry ingredients, and stir into the sugar mixture alternately with the hot coffee. Divide the batter evenly between the two loaf pans.

  • Bake for 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

233.5 calories; 3.4 g protein; 44.9 g carbohydrates; 18.6 mg cholesterol; 211.8 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/17/2006
yummy what a nice date bread! i brewed fresh ground 8 o'clock columbian coffee substituted 1 cup all-purpose flour with whole wheat flour & used pecans in place of walnuts (what i had on hand). great flavor eaten as is or with cream cheese. thanks for your great nana's recipe lauren! Read More
(22)

Most helpful critical review

Rating: 2 stars
01/14/2006
The cake was extremely temperamental. It seemed like there was too much liquid to be absorbed so instead of using the whole 1 3/4 cups of coffee only used one. It was still very liquidy. Instead of baking it for an hour I soon realized the cakes were browning way too fast and had to shorten the time to 40 minutes at 150 C. The taste was similar to the tradiotional Jewish honey-cake. Since I don't like that cake I didn't like this cake either. I presume date-lovers will love it since I was very moist and sweet but overall- I wouldn't make it again. Read More
(7)
18 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
02/17/2006
yummy what a nice date bread! i brewed fresh ground 8 o'clock columbian coffee substituted 1 cup all-purpose flour with whole wheat flour & used pecans in place of walnuts (what i had on hand). great flavor eaten as is or with cream cheese. thanks for your great nana's recipe lauren! Read More
(22)
Rating: 5 stars
11/13/2008
This is a DELICIOUS recipe. I really enjoyed the coffee flavor in the background! I substituted pecans (just don't care for walnuts) and next time I would add just about 1/4-1/2 cup extra flour as the center of the loaf collapsed while cooking. I also let my date chunks sit in the coffee for about 15 minutes & in that time they pretty much dissolved - which made a very smooth batter. Flavor is superb. Very easy to make. Thanks for posting it! Read More
(15)
Rating: 4 stars
12/19/2005
Good tasting recipe. I used half flour and half whole-wheat flour in my test. My kids made this in small loaves for teachers gifts at Christmas. Read More
(11)
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Rating: 5 stars
10/07/2005
This was delicious! I also halved the recipe the first time and I ground the walnuts rather than chopped them. The bread was moist and had the coffee flavor in the background. A keeper! Read More
(10)
Rating: 5 stars
07/14/2010
I made this for a gathering at work and everyone was asking around to find out who made it. It was all gone in a matter of minutes. Super moist and delicious. The coffee adds a certain something to the flavor that makes all the difference. Read More
(10)
Rating: 5 stars
12/27/2010
An excellent quick bread with a unique secret ingredient! I used 3/4 cup sugar as my dates were moist and sweet (medjools). I would cut the coffee with water when I bake this again. I brew VERY strong coffee with dark roast beans. The coffee flavor was quite pronounced. A more dilute coffee flavor might better enhance the date/nut flavor of the bread. Thank you to Lauren and her Great Nana! Read More
(9)
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Rating: 5 stars
09/08/2009
WONDERFUL! Change nothing! This is absolutely THE BEST date nut bread I've been blessed to make and enjoy-wow! My hubby and kids loved it too. Froze 2nd loaf for quick breakfast treat when school starts next week. Adding to my FAVORITES collection for sure. Thank you for sharing your greatt Nana's "secret" with us. BLESSINGS! Read More
(8)
Rating: 5 stars
01/03/2006
this is a very tasty and moist bread. I do not put nuts in though don't care for them. flavorful and very nice with some butter. delicious! a real keeper for sure! Read More
(8)
Rating: 2 stars
01/14/2006
The cake was extremely temperamental. It seemed like there was too much liquid to be absorbed so instead of using the whole 1 3/4 cups of coffee only used one. It was still very liquidy. Instead of baking it for an hour I soon realized the cakes were browning way too fast and had to shorten the time to 40 minutes at 150 C. The taste was similar to the tradiotional Jewish honey-cake. Since I don't like that cake I didn't like this cake either. I presume date-lovers will love it since I was very moist and sweet but overall- I wouldn't make it again. Read More
(7)