Date Bread

"This bread is easy to make. Because the dates soak overnight, the bread should be started the day before serving. I also like the fact that the recipe makes two substantial loaves - one to keep and one to give to a friend." CL Reader

Yield: 2 loaves, 16 servings per loaf (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 94
  • Calories from fat: 7%
  • Fat: 0.7g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.4g
  • Carbohydrate: 21.4g
  • Fiber: 1.1g
  • Cholesterol: 8mg
  • Iron: 0.6mg
  • Sodium: 122mg
  • Calcium: 6mg


  • 2 cups chopped pitted dates
  • 2 cups boiling water
  • 2 teaspoons baking soda
  • Cooking spray
  • 4 teaspoons all-purpose flour
  • 1 cup sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt


  1. Combine the first 3 ingredients in a large bowl; cover date mixture, and let stand 24 hours.
  2. Preheat oven to 325°.
  3. Coat 2 (8 x 4-inch) loaf pans with cooking spray, and dust each pan with 2 teaspoons flour. Add the sugar, butter, vanilla, and egg to date mixture. Lightly spoon 2 1/4 cups flour into dry measuring cups, and level with a knife. Add flour and salt to date mixture, stirring just until blended. Divide the batter evenly between prepared pans.
  4. Bake at 325° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool the loaves 10 minutes in pans on a wire rack. Remove loaves from pans, and cool completely on wire rack.
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