Grandma Kirschner’S Date Nut Bread

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Servings: 16 Difficulty: Intermediate
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A moist, dense quick bread bursting with caramelized dates and crunchy walnuts
Grandma Kirschner's Date Nut Bread recipe image

This classic quick bread is a comforting staple for brunch or afternoon tea. The combination of plump dates, sweet raisins, and toasted walnuts creates a rich, chewy texture that pairs perfectly with a cup of coffee. Unlike yeast breads, this recipe relies on a simple boiling water technique to soften the dates and activate the leavening, resulting in a tender crumb without the wait. It’s an excellent way to use up dried fruits and nuts from your pantry. Bake it fresh for the best aroma, or wrap it tightly to enjoy as a portable snack throughout the week. Simple, wholesome, and deeply satisfying.

Grandma Kirschner's Date Nut Bread recipe image
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Grandma Kirschner’S Date Nut Bread

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 16 Calories: 532.6

Description

This classic quick bread is a comforting staple for brunch or afternoon tea. The combination of plump dates, sweet raisins, and toasted walnuts creates a rich, chewy texture that pairs perfectly with a cup of coffee. Unlike yeast breads, this recipe relies on a simple boiling water technique to soften the dates and activate the leavening, resulting in a tender crumb without the wait. It&# 226;ÂÂs an excellent way to use up dried fruits and nuts from your pantry. Bake it fresh for the best aroma, or wrap it tightly to enjoy as a portable snack throughout the week. Simple, wholesome, and deeply satisfying.

Ingredients

Directions

  1. Preheat oven to 350ðF (177ðC).
  2. Coarsely chop the dates.
  3. In a large bowl, combine the chopped dates, walnuts, and raisins.
  4. Sprinkle the baking soda evenly over the fruit and nut mixture.
  5. Carefully pour 1 cup of boiling water over the mixture.
  6. Cover the bowl and set it aside to soften while you prepare the dry ingredients.
  7. In a separate bowl, whisk together the flour, sugar, baking powder, and egg whites.
  8. Mix the dry ingredients thoroughly using a pastry blender or two knives held together until well combined.
  9. Pour the date mixture into the flour mixture and stir until just combined.
  10. Pour the batter into a lightly oiled 9-by-5-inch loaf pan.
  11. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 532.6kcal
% Daily Value *
Total Fat 29.6g46%
Saturated Fat 2.8g14%
Cholesterol 0.0mg0%
Sodium 8.9mg1%
Total Carbohydrate 69.5g24%
Dietary Fiber 6.7g27%
Sugars 59.6g
Protein 9.1g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely. This helps prevent crumbling.

For storage, wrap the cooled bread tightly in plastic wrap or aluminum foil. It can be kept at room temperature for up to 3 days or frozen for up to 3 months.

Ensure the water is truly boiling when poured over the dates and baking soda; this reaction helps soften the dates and activate the leavening agent.

You can substitute pecans for walnuts if preferred.

Keywords: date bread, nut bread, quick bread, walnuts, raisins, moist cake, breakfast bread, brunch recipe, american baking, vegetarian dessert, pantry staples, comfort food, holiday baking, fruit bread, loaf pan, egg whites, baking soda, baking powder, homemade bread, traditional recipe, sweet bread
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