Coffee Date Bread
Indulge in the cozy, aromatic flavors of Coffee Date Bread, a rich and moist loaf that's perfect for breakfast, snack time, or an afternoon coffee break. This recipe combines the natural sweetness of pitted dates, soaked in freshly brewed hot coffee, with a warm blend of cinnamon-spiced batter. The dates create a luscious texture, while the optional addition of chopped walnuts or pecans adds a delightful crunch. With a quick prep time of 20 minutes and a fragrance that will fill your kitchen as it bakes, this easy-to-make homemade bread strikes the perfect balance of sweetness and earthiness. Enjoy it freshly sliced, or pair it with a pat of butter or a drizzle of honey for an irresistible treat. Perfect for fans of sweet breads, coffee pairings, and wholesome baked goods!
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Recipe Information
Ingredients
- 1 cup Pitted dates
- 1 cup Hot brewed coffee
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.5 cup Unsalted butter, melted
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan and set aside.
Place the pitted dates in a medium heatproof bowl. Pour the hot brewed coffee over the dates and let them soak for 10 to 15 minutes. This will soften the dates and infuse the liquid with flavor.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
In a separate bowl, combine the granulated sugar, brown sugar, and melted butter. Mix until smooth.
Add the eggs, one at a time, to the sugar-butter mixture, beating well after each addition. Stir in the vanilla extract.
Using a fork or immersion blender, mash the soaked dates and remaining coffee into a rough paste. It's okay if there are a few small chunks of dates left.
Add the date-coffee mixture to the wet ingredients and stir until fully incorporated.
Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Do not overmix. Fold in the chopped walnuts or pecans, if using.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.4 g | 190% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 3070 mg | 134% | |
| Total Carbohydrate | 597.7 g | 217% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 383.5 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 398 mg | 31% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2573 mg | 55% | |
*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.
