1947 Date Nut Bread
Transport your taste buds back in time with this classic 1947 Date Nut Bread, a nostalgic treat brimming with vintage charm and wholesome flavor. Bursting with the natural sweetness of ripe, tender dates and the rich crunch of walnuts, this moist loaf is the perfect blend of satisfying textures and comforting aromas. The unique technique of soaking dates in boiling water with butter creates a beautifully smooth base, while a touch of brown sugar and vanilla adds depth to every bite. With minimal prep time and a single loaf pan, this timeless recipe is as effortless as it is delicious. Whether served warm with a smear of butter or as a standalone indulgence, this retro delight is ideal for breakfast, snacking, or gifting during the holiday season. Keywords: date nut bread recipe, vintage bread, moist dessert bread, easy loaf recipes, holiday baking classic.
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Recipe Information
Ingredients
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 3 tablespoons unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup walnuts, chopped
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a medium-sized mixing bowl, combine the chopped dates and boiling water. Add the butter to the mixture and let it sit for 10 minutes to soften the dates and melt the butter.
After 10 minutes, stir the date mixture until smooth and evenly blended.
In a large mixing bowl, combine the granulated sugar and brown sugar. Beat in the egg until creamy, then mix in the vanilla extract.
Add the date mixture to the sugar and egg mixture, stirring to combine.
In a separate bowl, sift together the all-purpose flour, baking soda, and salt. Gradually add the sifted dry ingredients to the wet mixture, stirring just until combined.
Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the bread either warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 2575 mg | 112% | |
| Total Carbohydrate | 469.5 g | 171% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 304.0 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 224 mg | 17% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1773 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
