Classic Moist Date Nut Bread Recipes

Steps:

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

Steps:

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

Steps:

• Preheat the oven to 350.
• Grease an 8 1/2 x 4 1/2 x 3 inch loaf pan.
• Put the dates, walnuts, baking soda, salt and shortening in a bowl. Pour the boiling water over and stir. Let the mixture stand for 15 minutes.
• Using a fork, beat the eggs and sugar together in a bowl. Add the flours and stir; the batter will be too stiff to mix well. Add the date mixture and mix briskly until the batter is well blended. Spoon into the loaf pan and bake 40 to 50 minutes. Check the loaf often; it is done when a few moist crumbs cling to a straw inserted in the middle of the loaf. The bread will continue to bake after it is removed from the oven. Do not overbake, or the loaf will be dry.
• When the loaf is done, slide a knife around the edges of the pan and turn the loaf onto a rack to cool completely. This bread freezes well.

Steps:

• Combine baking soda with the boiling water. Soak the dates in the water and baking soda solution for 30 minutes.
• Cream sugar and butter together. Add eggs, vanilla, dates, nuts, flour, and salt.
• Divide batter equally between two 9 x 5 (or 8 1/2 x 4 1/2) inch greased loaf pans. Bake 1 hour at 300 degrees F (150 degrees C) (or until loaf tests done). Can be frozen when cool.

Steps:

• Preheat oven to 350F and butter a 9 x 5 loaf pan.
• In a bowl, pour hot water over dates and butter.
• Stir and let the mix stand until lukewarm.
• In a food processor, puree 1/3 of the date mixture to make a paste.
• Stir paste back into date bowl mixture.
• Add brown sugar, molasses, vanilla, and eggs.
• Mix until combined.
• In another bowl, sift the all purpose flour, baking powder, baking soda and salt together.
• Add whole wheat flour and mix well.
• Make a well in the center of the dry ingredients and pour in the date mixture.
• Stir until well combined.
• Pour batter into prepared loaf pan.
• Bake for 50-60 minutes until loaf top has risen.
• Remove bread from the oven and cool in the pan on a wire rack for at least 30 minutes before turning out.

Steps:

• Preheat oven to 350 degrees. Lightly coat a 9-by-5-inch loaf pan with oil. In a medium bowl, pour hot water over dates and let stand until slightly softened, about 5 minutes. Whisk in oil, egg, and vanilla. In another bowl, stir together flours, baking soda, salt, pecans, and brown sugar. Fold egg mixture into flour mixture until just combined. Pour batter into prepared pan and smooth the top with a spatula.
• Bake, rotating pan halfway through, until a tester inserted in center of loaf comes out clean, about 65 minutes. Let cool in pan on a wire rack, 20 minutes, then turn out bread and let cool completely. Wrap in parchment if giving as a gift, or slice and spread with Neufchatel and serve. (Loaf can be tightly wrapped and stored at room temperature up to 3 days.)

Steps:

• In a large bowl, combine dry ingredients. In another bowl, combine eggs, baby food, oil, water and vanilla. Stir into dry ingredients; mix until well blended. Stir in nuts. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes before removing to a wire rack to cool completely.

Steps:

• In a bowl, cream shortening and sugar. Add eggs and vanilla; beat until fluffy. Combine dry ingredients; add alternately to creamed mixture with orange juice. Blend well. Fold in dates and walnuts. , Pour into two greased, floured and waxed paper-lined 8x4-in. loaf pans. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack.

Steps:

• Preheat the oven to 350 degrees F.
• Grease and flour a 9inx5in loaf pan.
• 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.
• 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.

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray.
• Place the dates in a small bowl and sprinkle with the salt and baking soda. Pour the boiling water over the mixture and allow it to sit until it cools.
• Meanwhile, in the bowl of a mixer fitted with the whisk attachment or in a large bowl using a handheld mixer (or a whisk and a lot of elbow grease), beat the sugar and butter until creamy. Add the egg and vanilla and beat until well combined, about 1 minute. Using a rubber spatula, stir in the date mixture (water and all) and then fold in the flour. The batter will be very stiff.
• Transfer the batter to the prepared loaf pan and, using a rubber spatula, smooth out the top so the loaf is even. Bake until the loaf is dark golden brown, a toothpick tests clean when inserted into the center of the loaf, and the bread is firm to the touch, about 40 minutes. Let the bread cool completely on a wire rack before turning it out of the pan and slicing it. Leftovers can be stored in a plastic bag at room temperature for up to 3 days (if the slices get a bit dry, you can revive them in a toaster oven or regular oven set at 300 degrees F for a few minutes before serving).