Old-Fashioned Christmas Date Nut Bread

This old-fashioned Christmas date nut bread is a dark, tender quick bread filled with chopped dates and crunchy nuts, with brown sugar and hot coffee bringing depth to every slice.

A loaf like this belongs beside a warm drink on a December afternoon, but its simple preparation works just as well for an everyday baking project. There is no yeast to manage: the batter rises with baking soda and baking powder. Chopped dates soften in hot coffee before the remaining ingredients go in, while walnuts or pecans give the finished slices a satisfying bite. Let the loaf cool completely before cutting so the fruit-filled crumb holds together neatly.

Why You’ll Love This Recipe

• One loaf gives you about 16 slices for serving or sharing.
• Hot coffee helps soften the dates before mixing.
• You can choose walnuts or pecans without changing the method.
• The brown sugar range lets you choose your preferred sweetness.
• The cooled loaf freezes well for a head start on holiday baking.

Recipe Details

Makes: 1 loaf, about 16 slices. Active prep: about 15 minutes, plus a 15-minute cooling rest for the date mixture. Bake: 45–55 minutes. Oven: 350°F. Pan: 8½-by-4½-inch loaf pan. Allow additional time for the baked loaf to cool completely.

This version is adapted from King Arthur Baking’s Old-Fashioned Date-Nut Bread. It follows the working ingredient list below, with either walnuts or pecans and no optional liquor. It is a standard recipe chosen to match the loaf’s appearance, rather than a verified transcription of the video.

Ingredients

• 2 cups chopped dates
• 4 tablespoons softened butter
• 1 teaspoon baking soda
• ¾ teaspoon salt
• ⅔ to ¾ cup packed brown sugar
• 1 cup hot brewed coffee
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• 1¾ cups all-purpose flour
• 1 cup chopped walnuts or pecans

Check the dates for any remaining pits before chopping. Use the lower amount of brown sugar for a less sweet loaf or the upper amount for a sweeter result. Measure the brown sugar packed, as listed. For the flour, spoon it into the measuring cup and level the surface instead of scooping a tightly packed cup directly from the bag.

Numbered Instructions

1. Prepare the oven and pan. Heat the oven to 350°F. Grease an 8½-by-4½-inch loaf pan, making sure to cover the corners so the baked bread releases cleanly. Have a wire cooling rack ready.
2. Soften the dates. Put the chopped dates, softened butter, baking soda, salt, and your chosen amount of brown sugar in a large mixing bowl. Pour the hot coffee over the mixture and stir carefully to combine. Let it cool for about 15 minutes before adding the egg.
3. Finish the batter. Mix in the egg, vanilla extract, baking powder, and flour until combined. Scrape the bottom of the bowl to bring up any dry flour, then stop mixing once the batter is uniform. Fold in the chopped walnuts or pecans until distributed throughout.

4. Fill the pan. Spoon the batter into the prepared loaf pan and spread it evenly into the corners. Gently tap the pan on the counter to settle the batter without repeatedly pounding it.
5. Bake and check. Bake for 45–55 minutes. Look at the top after about 30 minutes; if it is browning too quickly, loosely tent the loaf with foil. Begin checking the center near the shorter end of the baking range. A toothpick inserted into the middle should come out clean, without wet batter. A sticky piece of date on the tester is different from a streak of raw batter.
6. Cool before slicing. Let the bread rest in its pan for 10 minutes. Carefully turn it out onto a rack and leave it until completely cool. Use a serrated knife and a gentle sawing motion to cut even slices without compressing the crumb.

Helpful Tips

Give the date mixture its cooling rest. It should no longer be piping hot when the egg goes in. The rest also gives the fruit time to soften, which helps it blend into the batter rather than remaining in hard pieces.

After the flour is added, mix only as much as needed to combine everything. A few careful folds around the bottom of the bowl are more useful than prolonged beating. Keep the nuts chopped small enough that a slice can be cut cleanly, while leaving enough texture to notice them.

Use the specified pan size for the most predictable result. A different pan changes the depth of the batter and can change baking time. A crack along the top is normal for a quick bread; test the center for doneness rather than assuming the crack means the loaf needs more baking.

Variations

Choose walnuts for a more pronounced nutty bite or pecans for a slightly sweeter impression, keeping the amount at 1 cup. You can also use the brown sugar range to suit how you plan to serve the bread. Either choice preserves the basic date-filled loaf.

For a coffee-free version, replace the 1 cup hot brewed coffee with 1 cup hot water. Follow the same cooling rest and mixing steps. The loaf may have a somewhat different color and texture, so judge it by the center test rather than trying to reproduce the photograph exactly.

Storage Advice

Once the loaf is completely cool, wrap it well or place it in an airtight container. Keep at room temperature for several days in a cool, dry spot. Wrapping a warm loaf traps steam and can leave the crust damp, so resist packing it straight from the cooling rack.

For longer storage, freeze the well-wrapped loaf or individual slices for up to 2 months. Separate slices with parchment if you want to take out only a few at a time. Thaw while wrapped at room temperature, then unwrap and serve. Label the package with the baking date to make holiday preparations easier to organize.