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Toasted Pecan Date Bread

Toasted Pecan Date Bread

A classic date nut bread recipe made with toasted pecans and only 1 tablespoon of butter.
Servings 10
Author Cookie Madness


  • 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


  • Spread the pecans on a baking sheet and toast at 350 degrees F for about 7 minutes. Let cool, and then chop.
  • 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.
  • Put the dates, boiling water and butter in a large mixing bowl and stir well. Stir in the vanilla.
  • In a second bowl, thoroughly stir together your flour, baking powder, salt and sugar.
  • 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.
  • 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.