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Whole-Wheat Date Nut Bread

Recipe photo courtesy of Johnny Miller

This date-sweetened whole-wheat quickbread makes a much-appreciated holiday or hostess gift because it holds up well for several days and is a wholesome breakfast treat. The spread of tangy Neufchatel cheese balances the sweet-nutty flavor of the dates and pecans. Martha made this recipe on "Martha Bakes" episode 813.

Source: Whole Living, November 2011



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How would you rate this recipe?
  • ecchan
    13 DEC, 2011
    Question: Do you whisk in egg into the dates and hot water mixture? Or do you drain the water first?
    • bethnegrey
      10 AUG, 2019
      This was a long time ago! But in case anyone's still wondering, yes...whisk the beaten egg into the dates and hot water mixture then add all of that to dry ingredients. Our grandmother made raisin cookies with "plumped" raisins just as these dates are -- love them that way!
  • MS12128842
    5 FEB, 2018
    Yes, add the water! I baked this bread with a just a bit less sugar, and was extremely pleased with it. It has very little oil, but gets a fair amount of healthy fat from the pecans, which also add fiber along with the whole wheat flour. The dates added both sweetness and necessary moisture. Although the neufchatel would be ok, I did not use it, but would probably need far less than a tablespoon for one slice. However, I am not sure how many servings this supposed to be...
    • yvonnecc
      19 AUG, 2018
      I've made this bread and followed the recipe with no changes. It's good as written. I will make it again.
  • MS10384081
    11 FEB, 2018
    Made this bread this morning with my only changes are walnuts for the pecans (as that is what I have at home) and a one tablespoon or so less of the required brown sugar. It is delicious, not too sweet and perfect with tea or coffee. Next time I will take it out 10 minutes early, it was ever so slightly dry and I think I overbaked it a little bit. I really like the nuttiness from the whole wheat flour, and I detect a very slight crunch to the texture which I am really enjoying. I was worried it would be too dense and heavy but it really isn't; it rose beautifully with a nice crumb. Next time I will definitely add a spice - I think cardamom with the dates would be delicious, but nutmeg or cinnamon would be very good, too. Will definitely make again.
  • MS10580938
    4 FEB, 2018
    Sounds delicious, but calling this"healthy"is a stretch. I checked and one slice with a tablespoon of neufchatel is 12 Weight Watcher points-nearly half a days allotment for most people . Skipping this one.
    • waywife
      7 FEB, 2018
      It is in the oven but was not clear on the dates in water and if you use the water or not and when to add dates.
  • foulweathe719944
    3 FEB, 2018
    I didn't have a loaf pan so I used a round cake pan and it turned out perfectly. Yes, the water that you soak the dates in goes into the mix. Really, this is a light, tasty breakfast bread that is not too sweet, I think the flavors and textures are quite nice together.
  • ruralwannabe
    31 MAR, 2013
    I will look for another recipe because I am all set to bake this one, ingredients out, and yet I wonder, do I drain the excess water off the dates? Kinda vital info Martha, please.
    • abdurand1
      3 FEB, 2018
      Where's the whole wheat? What about that water?
  • mollyhutchings
    10 NOV, 2015
    This bread is amazing! My family said it's their new favorite. Keep the water used to soak the dates. I also added a little cinnamon and dash if ginger.

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