Date Pecan Tea Bread

Total Time:Prep: 20 min. Bake: 65 min. + cooling

Recipe by Carole Resnick, Cleveland, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 11, 2023

Packed with dates and pecans, this sweet bread is excellent on its own and even better topped with the chunky cream cheese spread. We enjoy it during the holiday season, but also for after-school and late-night snacks. —Carole Resnick, Cleveland, Ohio

Date Pecan Tea Bread Tips

Why do you add baking soda to dates?

Add fresh baking soda to dates in this recipe to help soften them, making them chewier and more tender. It will also help in making the dough rise while baking.

How long does date nut bread last?

When wrapped in plastic or kept in a resealable bag or container, date nut bread can be stored on your kitchen counter for up to four days. You can also freeze the bread, wrap in plastic or foil and place in a freezer bag for up to 3 months.

Does date nut bread need to be refrigerated?

While date nut bread does not need to be refrigerated, you can extend the shelf life of your date nut bread by keeping it wrapped, airtight, in plastic or in a resealable plastic bag in your refrigerator for up to one week.

Research contributed by Mark Neufang, Taste of Home Culinary Assistant
TEST KITCHEN APPROVED

Date Pecan Tea Bread

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Yield:1 loaf (16 pieces) and 1/2 cup spread
Prep:20 min
Cook:1 hour 5 min
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Ingredients

  • 2-1/2 cups chopped dates
  • 1-1/2 cups boiling water
  • 1-1/2 teaspoons baking soda
  • 1-3/4 cups all-purpose flour
  • 1/4 teaspoon each ground cloves, cinnamon, ginger and nutmeg
  • 2 tablespoons butter, softened
  • 1-1/4 cups sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1-1/2 cups coarsely chopped pecans
  • spread:
    • 3 ounces cream cheese, softened
    • 2 tablespoons chopped dates
    • 2 tablespoons coarsely chopped pecans
    • 1 tablespoon 2% milk
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Directions

  1. 1
    Place dates in a large bowl. Combine boiling water and baking soda; pour over dates. In a small bowl, combine the flour, cloves, cinnamon, ginger and nutmeg.
  2. 2
    In another large bowl, beat butter and sugar until crumbly. Beat in egg and vanilla. Add flour mixture alternately with date mixture. Stir in pecans.
  3. 3
    Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, 65-75 minutes. Cool for 10 minutes before removing from pan to wire rack to cool completely.
  4. 4
    In a small bowl, combine spread ingredients. Cover and refrigerate for 1 hour. Serve with bread.

Nutrition Facts

1 piece with 1-1/2 teaspoons spread: 312 calories, 13g fat (3g saturated fat), 23mg cholesterol, 154mg sodium, 50g carbohydrate (35g sugars, 4g fiber), 4g protein.
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