California Date Nut Bread

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 11/2 cups California Dates, pitted

1/2 cup Milk, hot

3 cups Flour

1 tsp Baking Powder

1 tsp Baking Soda

1 tsp Salt

11/2 tsp Nutmeg

1 cup Brown Sugar, packed

2 Eggs, eaten

1/2 cup Butter, melted

1 cup banana, mashed and ripe (or applesauce/canned pumpkin)

1 cup Walnuts, chopped



Combine 1/2 cup of the dates with milk in container of electric blender.  Blend to chop dates; set aside.  Sift together flour, baking powder, baking soda, salt and nutmeg; set aside.  Mix together sugars, eggs, butter, banana and date-milk mixture in mixing bowl.  Stir in dry ingredients, mixing just to blend.  Stir in remaining 1 cup dates and nuts.

Spoon batter into greased 9x5 inch loaf pan.  Bake at 350 degrees for 60-75 minutes or until wooden toothpick inserted into center comes out clean.  Cool in pan 5  minutes; turn out onto rack to cool completely. 


 Per Serving:  294 Calories, Protein 5.1g, Carbohydrates 46.2g, Dietary Fiber 3.54g, Fat-Total 11.4g, Cholesterol 43.2mg, Sodium 272mg

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