Moist 'n' Dark Nut Bread

"This is the only date-nut bread I've come across that tastes good, has a moist and chewy texture, and improves with age. Wrapped in plastic, it lasts a long time in the refrigerator and freezes beautifully." -CL Reader

Yield: 3 loaves, 16 servings per loaf (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 107
  • Calories from fat: 19%
  • Fat: 2.3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 1.5g
  • Carbohydrate: 21g
  • Fiber: 1g
  • Cholesterol: 4mg
  • Iron: 0.6mg
  • Sodium: 103mg
  • Calcium: 6mg


  • 2 cups chopped pitted dates
  • 2 teaspoons baking soda
  • 2 cups boiling water
  • 2 cups sugar
  • 1 tablespoon vegetable shortening
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 3 1/2 cups all-purpose flour
  • 1 cup chopped pecans, toasted
  • Cooking spray


  1. Combine dates and baking soda in a medium bowl. Pour water over the date mixture; stir and let cool.
  2. Preheat oven to 350°.
  3. Place sugar, vegetable shortening, salt, vanilla, and egg in a large bowl; beat with a mixer at medium speed until well blended.
  4. Lightly spoon flour into dry measuring cups; level with a knife. Add flour and date mixture alternately to sugar mixture, beginning and ending with the flour mixture. Stir in pecans.
  5. Pour batter into 3 (8 1/2 x 4 1/2-inch) loaf pans coated with cooking spray. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on wire racks; remove from pans. Cool completely.
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