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Toasted Pecan Date Bread

by on June 17, 2012 · 7 comments

This isn’t much of a Father’s Day recipe. In fact, I made it for my mother. But oddly enough, Todd really liked it even though he’s not much of a quick bread person. Or a date person. Or a pecan person. Maybe he was just really hungry?  I don’t know, but it was a surprise hit and I’m happy to have finally found a good date bread recipe.

Toasted Pecan Date Bread

The bread is very easy and can be made with just a couple of mixing bowls and a spoon. The combination of vanilla and pecans tastes great, and for a bread with only 1 tablespoon of butter, this one is very moist. It does get a lot of texture from the pecans and dates, though. So I wouldn’t recommend using any less than the full amount of dates and nuts.


5.0 from 1 reviews
Toasted Pecan Date Bread
Prep time
Cook time
Total time
A classic date nut bread recipe made with toasted pecans and only 1 tablespoon of butter.
Recipe type: Bread
Serves: 10
  • 1 cup pecans
  • 3/4 cup good California dates
  • 3/4 cup boiling water
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla
  • 1 3/4 cup all-purpose flour (7.8 ounces)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup granulated sugar or evaporated cane juice crystals
  • 1 large egg
  1. Spread the pecans on a baking sheet and toast at 350 degrees F for about 7 minutes. Let cool, and then chop.
  2. Reduce the heat of the oven to 325 degrees F. Grease and flour a standard size loaf pan – mine is about 8 1/2 by 4 1/2, but a slightly wider one would be okay too.
  3. Put the dates, boiling water and butter in a large mixing bowl and stir well. Stir in the vanilla.
  4. In a second bowl, thoroughly stir together your flour, baking powder, salt and sugar.
  5. With a spoon, gradually stir the flour mixture into the date mixture until it is well-mixed, but do be careful not to overbeat. Stir in the egg. When egg is incorporated, stir in the toasted pecans. Transfer to the loaf pan.
  6. Bake on center rack of oven at 325 F for 50 minutes to 1 hour. Mine took one hour, but if you use a wider loaf pan the bread might be done a little bit sooner. Let cool in pan for about half an hour, then turn from pan and let cool completely.


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Published on June 17, 2012

{ 7 comments… read them below or add one }

Caralyn @ glutenfreehappytummy June 17, 2012 at 10:59 pm

love pecans and love dates! sounds like a winner to me!

Maureen @ Orgasmic Chef June 17, 2012 at 11:40 pm

I love dates and nuts in bread. I must try this one. It looks great.

Chewthefat June 18, 2012 at 6:44 am

I loved date nut bread with cream cheese as a kid, although the only recipes I’ve tried have had molasses in them. Silly me, I didn’t realize that most of the moisture of the bread was derived from the dates. Of course, why on earth would anyone want to cut down on the amount of dates and nuts? :)

Cookie Sleuth June 18, 2012 at 11:33 am

A quick recipe like this is perfect for a Sunday morning. Did you use dried dates? If so, what brand?

[email protected] June 18, 2012 at 12:22 pm

Anna, this is quite similar to my date nut bread recipe. I always bake it in my long, skinny loaf pan (13×4″) which is hard to find these days; but I believe Amazon carries one. Because the batter is so thick, the edges will be cooked while the middle takes a lot longer, so the skinny 4″ width overcomes that. It’s so delicious on its own, but even more so with cream cheese. Yum!

JennieM June 18, 2012 at 2:40 pm

Wrong post I know, but wanted you to know I made your Boston Cream Poke Cake for Father’s Day. It got rave reviews and a birthday cake request. Thanks for an easy, simple and great recipe!

Gloria June 18, 2012 at 11:17 pm

This is a healthy, tasty looking bread!!! I can’t believe it’s not (got much) butter!!

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