Date Loaf

Prep Time
Cook Time
Ready In

Recipe: #8010

February 04, 2013

"I know...I know...most people don't like dates. And I was one of them! But this is a lovely not too sweet cake that the dates just melt into. The original recipe did not call for any spice. But I have added some, personal preference. I have used just cinnamon or my Baking Spice Mix with great results."

Original recipe yields 15 servings


  • Serving Size: 1 (121.9 g)
  • Calories 352.8
  • Total Fat - 13.7 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 44 mg
  • Sodium - 336.6 mg
  • Total Carbohydrate - 55.3 g
  • Dietary Fiber - 3.2 g
  • Sugars - 32.9 g
  • Protein - 4.9 g
  • Calcium - 49.3 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step 1

Place dates in medium bowl and sprinkle with the baking soda; pour the boiling water over dates and stir; let cool.

Step 2

Cream butter and sugar; add beaten eggs, salt and vanilla and mix until well combined.

Step 3

Stir in flour, baking powder and cinnamon with wooden spoon until almost combined.

Step 4

Add nuts, dates and the water mixture and mix until combined.

Step 5

Let rise 20 minutes.

Step 6

Spray 2 loaf pans and fill pans with batter.

Step 7

Bake in 275F oven for about 2 hours. (I use one large bread pan that will hold all the batter and bake it for the 2 hours...however using the small pans, they might be done in 1 1/2 hours. Just do the toothpick test to verify.) This is a very old recipe with no instructions or pan sizes.

Step 8

To Store: When cake is completely cool, wrap in tin foil and place in plastic bag.

Tips & Variations

No special items needed.



I love date nut bread so this was one I wanted to try for the holidays. Such a moist loaf with the delicious mix of dates and nuts. I spread cream cheese on mine and DH spread butter on his. We were both very happy!

review by:
(28 Dec 2018)


Just Wow! You can't get this kind of flavor from "quick breads". I followed the recipe exactly and it was a tad too sweet for my easy thing to change depending on personal preference. I baked this in my old 8x8 square Corning Ware casserole for 2 hours. The hardest part of this recipe was shelling the pecans. ;) Thank you for giving me a taste of my childhood.

review by:
(11 Jun 2013)

Derf "RIP" Forever in our Kitchen

What a wonderful old recipe, it reminds me of the one my Mother always made when we were kids. love the cinnamon and nuts, i use the pecans but only had one cup so added a quarter cups of walnuts. Don loves it!! i made mine into two smaller loaves and froze one and a half of them. I did let it rise for the 20 minutes, don't know if it made a difference or not but the end result is outstanding, light and lovely and moist. Definately will be a remake.

(3 Jun 2013)


Most people I know love Date Nut Bread and this very good. I used walnuts in mine with cinnamon for spice. I served it with cream cheese on top and we ate the whole loaf at my sister's house with all the family there. I especially loved it with the cinnamon. It was a nice addition. Thank you so much for sharing this delicious bread with us Patti! Linda

(18 May 2013)