Mini Date Nut Bread Loaves Recipe

My family loves date nut bread--yet, I always seem to bake loaves only during the holidays.  I usually bake several batches of mini date nut bread loaves and include them in our annual holiday gift baskets to family and friends.  The date nut bread also frequently find its way into potluck donations and onto our breakfast menu!  The loaves freeze well--so I can bake them ahead of time--and they are one of my must-haves every holiday season.  What is my go-to recipe for Mini Date Nut Bread Loaves?

Ingredients for Mini Loaves of Date Nut Bread
1 1/2 c. Medjool Dates, Pitted and Chopped
1 tsp. Baking Soda
1 C. Boiling Water

1/2 c. Dark Brown Sugar
1/4 c. Granulated Sugar
2 T. Butter
1 Egg, Beaten
1 tsp. Vanilla Extract
2 1/2 c. All Purpose Flour
1/2 tsp. Salt
1 tsp. Baking Soda
1 c. Walnuts or Pecans, Chopped

Instructions for Mini Loaves of Date Nut Bread

Prepare Loaf Pans and Preheat Oven.  Preheat oven to 350 degrees.  Lightly grease the bottoms and sides of three mini loaf pans or one large loaf pan.

Soak the dates.  Bring the water to a boil. Stir in the chopped dates and remove from heat.  Let stand for about 15 minutes or until the mixture cools to lukewarm.

    

Mix the wet date nut bread ingredients.  Cream brown sugar, sugar and butter in a small mixing bowl until blended. Add the egg and vanilla and beat the mixture until smooth. Blend in the date/water mixture until blended. 

Prepare the flour mixture.  In a large mixing bowl, combine flour, baking soda and salt.  Mix the dry ingredients thoroughly. 

Combine the wet and dry ingredients.  Stir the wet date mixture into the flour mixture until just blended. Do not overbeat—the date nut bread batter should be lumpy. Fold in the nuts. 

Bake the Date Nut Bread loaves.  Pour batter evenly into three greased mini-loaf pans. Bake loaves about 40-45 minutes for mini loaves.  A  wooden pick inserted in center should come out clean.  One large loaf needs about 60-75 minutes. 

Cool and Slice.  Remove the Date Nut Bread from oven and cool in pans for about 15 minutes. Remove loaves from pan and cool completely on wire rack.  I like to wrap the loaves in foil and wait to slice for about 24 hours.

Serve with a cream cheese spread.

Looking for a slightly different date nut bread recipe for your holiday gifts? 
Check out our White Chocolate Chai Date Nut Bread Recipe! 

Yield: 3 Mini LoavesAuthor: Angela Thompson

Holiday Date Nut Bread

I usually bake several batches of these mini date nut bread loaves and include them in our annual holiday gift baskets to family and friends.  The date nut bread also frequently find its way into potluck donations and onto our breakfast menu!  The loaves freeze well--so I can bake them ahead of time--and they are one of my must-haves every holiday season.

prep time: 20 MINScook time: 45 MINStotal time: 65 mins

ingredients

1 1/2 c. Medjool Dates, Pitted and Chopped
1 tsp. Baking Soda
1 C. Boiling Water

1/2 c. Dark Brown Sugar 
1/4 c. Granulated Sugar
2 T. Butter
1 Egg, Beaten
1 tsp. Vanilla Extract 
2 1/2 c. All Purpose Flour
1/2 tsp. Salt
1 tsp. Baking Soda
1 c. Walnuts or Pecans, Chopped

instructions

1. Prepare Loaf Pans and Preheat Oven.  Preheat oven to 350 degrees.  Lightly grease the bottoms and sides of three mini loaf pans or one large loaf pan.
2. Soak the dates.  Bring the water to a boil. Stir in the chopped dates and remove from heat.  Let stand for about 15 minutes or until the mixture cools to lukewarm.
3. Mix the wet date nut bread ingredients.  Cream brown sugar, sugar and butter in a small mixing bowl until blended. Add the egg and vanilla and beat the mixture until smooth. Blend in the date/water mixture until blended.
4. Prepare the flour mixture.  In a large mixing bowl, combine flour, baking soda and salt.  Mix the dry ingredients thoroughly.
5. Combine the wet and dry ingredients.  Stir the wet date mixture into the flour mixture until just blended. Do not overbeat—the date nut bread batter should be lumpy. Fold in the nuts. 
6. Bake the Date Nut Bread loaves.  Pour batter evenly into three greased mini-loaf pans. Bake loaves about 4-45 minutes for mini loaves.  A  wooden pick inserted in center should come out clean.  One large loaf needs about 60-75 minutes.
7. Cool and Slice.  Remove the Date Nut Bread from oven and cool in pans for about 15 minutes. Remove loaves from pan and cool completely on wire rack.  I like to wrap the loaves in foil and wait to slice for about 24 hours.
8. Serve with a cream cheese spread.

notes

These loaves freeze well--and fit perfectly into holiday gift/goodie bags to secure for holiday gift giving!

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