Noni’s Date and Nut Bread Recipe

An Old-School Date and Nut Loaf Recipe

Last month I had the pleasure of doing a segment for WTAE-TV Pittsburgh, Pennsylvania participating in “A Cookie Town”. During my interview with anchor Michelle Wright, we went through some of my grandmother ‘Noni’s’ yellowed collection of recipe cards and papers that she left me. Afterwards, I went through her collection and found this recipe for Date and Nut Bread. I have not seen this in a very long time. I remember her baking this bread and thought I would like to bake it and share it with you.

This is one of those classic breads to have on hand when friends drop in for coffee or tea. This would actually be perfect for a tea party! More on that later… Meanwhile, as I was going through the recipe, it calls for nuts (I used walnuts-pecans would also work well here). It also calls for shortening (I used unsalted butter).

Nuts and dried fruits are great for baking during the holidays or the colder months. I call this a winter bread, although it is delicious all year long.

It’s easy to double this recipe and keep one in the freezer (if it lasts that long!). Give one to a friend or invite friends over for coffee and tea and enjoy it together. Call in the social circles! I met with some friends this weekend and it was a hit!

I can still see my Noni gathering in her dining room with her ‘Lady Friends’ enjoying their sweets and coffee. Those were the days of entertaining as she rolled out the good china and pretty linens for her friends as they stopped in for coffee. These observations left a lasting impression on me and might explain why I love beautiful tables, entertaining, and all that I do. Most importantly, these friends enjoyed each other – for many years.

Why You Will Love This Recipe:

• It is a one bowl recipe
• Easy to prepare
• Can be frozen

Tools you will need for this recipe:

Ingredients:

Buttermilk or to make Buttermilk/Sour Milk: add 1 Tablespoon of lemon or vinegar to the milk and let set for at least 30 minutes.

• Sugar
• Unsalted Butter
• Eggs
• Sour Milk
• Flour
• Baking Powder
• Salt
• Vanilla extract
• Dates, chopped
• Walnuts, chopped
• Shortening to grease the pan
• Parchment paper

Recipe:

• 1-1/2 cup sugar
• ½ cup unsalted butter
• 2 eggs
• 2-1/4 cup flour, reserving 2 Tablespoons
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup sour milk
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• ½ cup chopped dates

Directions:

The original recipe reads ‘sour milk’. This can be buttermilk, or if you don’t have buttermilk, take 1 cup of milk and add 1 tablespoon of white vinegar and let stand for at least 30 minutes. The milk will sour. Set aside until ready to use.

Preheat oven to 350 degrees and prepare a loaf pan cutting a piece of parchment paper to line the pan. I line all four sides and then spray with a non-stick spray and set aside – it just makes like easier for clean up!

Combine the sugar and butter into a mixing bowl and beat with an electric mixer until creamed, adding in the eggs. Beat until will combine and creamy. Combine the flour with the baking soda and salt. Add the dry ingredients to the wet ingredients while adding in the milk, alternately. Add in the vanilla. There should be a nice batter.

Take the reserved flour and add both the dates and nuts all to a small bowl and toss well to coat in the flour. This is all so that the dates and nuts don’t sink to the bottom of the pan while baking. Now fold them into the batter with a spatula until combined into the batter and pour into the prepared baking pan.

Bake at 350 degrees for 45-55 minutes – until done in the center of the bread. A knife should come out clean in the center. Cool and serve.

Personal Chef Tip: If the bread is refrigerated overnight, it cuts easily with a serrated knife, moist in texture and holds together easily.