Pecan Date Breakfast Bread

Pecan Date Breakfast Bread

Tender quick bread studded with chopped dates and toasted pecans, sliced for a cozy morning start.

Total 1 hr 30 min Makes 14 slices Calories 245/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts, Wheat

This quick bread folds softened dates and toasted pecans into a lightly spiced batter, baking up moist with a tender crumb and caramel-like sweetness. No yeast or rising time is needed, so it comes together quickly for a weekend brunch or make-ahead weekday breakfast. Slice it thick and serve plain, toasted, or spread with butter.

Ingredients

  • 1 1/2 cups pitted dates, chopped
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 6 tablespoons unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pecans, chopped and toasted

Method

  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan.

  2. Place the chopped dates in a bowl, sprinkle with the baking soda, and pour the boiling water over them. Stir and let sit until softened and cooled to room temperature.

  3. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.

  4. In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 minutes.

  5. Beat in the eggs one at a time, then stir in the vanilla extract.

  6. Add the flour mixture to the butter mixture in two additions, mixing just until combined after each.

  7. Fold in the softened date mixture (including any remaining liquid) and the toasted pecans until evenly distributed.

  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

  9. Bake until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

  10. Cool the bread in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.

Rate this recipe

★ 3.7 (1)

Pecan Date Breakfast Bread

This quick bread folds softened dates and toasted pecans into a lightly spiced batter, baking up moist with a tender crumb and caramel-like sweetness. No yeast or rising time is needed, so it comes together quickly for a weekend brunch or make-ahead weekday breakfast. Slice it thick and serve plain, toasted, or spread with butter.

1 hr 30 min 14 slices 245 cal

Ingredients

  • 1 1/2 cups pitted dates, chopped
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 6 tablespoons unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pecans, chopped and toasted

Method

  1. 1

    Preheat the oven to 350°F and grease a 9x5-inch loaf pan.

  2. 2

    Place the chopped dates in a bowl, sprinkle with the baking soda, and pour the boiling water over them. Stir and let sit until softened and cooled to room temperature.

  3. 3

    In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.

  4. 4

    In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 minutes.

  5. 5

    Beat in the eggs one at a time, then stir in the vanilla extract.

  6. 6

    Add the flour mixture to the butter mixture in two additions, mixing just until combined after each.

  7. 7

    Fold in the softened date mixture (including any remaining liquid) and the toasted pecans until evenly distributed.

  8. 8

    Pour the batter into the prepared loaf pan and smooth the top with a spatula.

  9. 9

    Bake until a toothpick inserted into the center comes out clean, 55 to 65 minutes.

  10. 10

    Cool the bread in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.