Date bread is so incredible. It is sweetened naturally, not in a sense to be healthy, but because that is how it is. Dates lend themselves to be sweet and give texture to the bread which adds such a nice feel. I was a big hesitant to serve this to my kids because they hate raisins and dates look like larger raisins. But I gave it to them and they ate it quickly as well as begged for more.
I knew we hit the jackpot with this one, so I have been making it on the regular ever since! It is so delicious and nutritious at the same time! Check out what our friend Melissa Norris had to say about this:
“Grandma’s date bread recipe was born during war rationing, when sugar was scarce, inventive homemakers looked for other ways to sweeten baked goods. Honey, corn syrup, molasses, and maple syrup were often used as sweeteners, as well as dried fruits such as raisins and dates.”
Isn’t that so cool? There is no sugar in this bread because at the time of creating it, they had none. But it is still so sweet!
Ingredients
1 cup water
1 cup dates
1 tsp baking soda
2 Tbsp Land O’ lakes butter
1 ½ cups Gold Medal all-purpose flour 1 tsp baking powder
½ cup raisins
1 egg, well beaten
½ cup hot water
Instructions
Pour 1 cup water into a small pot and bring to a boil.
Once boiling, stir in dates, soda, and butter.
Reduce heat, and simmer until dates are very soft, about 20 minutes.
Use a fork to mash date mixture into a paste. It does not need to be perfectly smooth. Set aside to cool.
Combine flour, baking powder and raisins in a separate bowl.
When dates have cooled, stir in beaten egg and ½ cup hot water.
Add flour to date mixture and stir until combined.
Pour into well-greased 6.5” x 4” x 2” loaf pan and bake at 325 degrees for 45 – 60 minutes, until a toothpick comes out clean.
Turn out onto a wire rack to cool.
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Quick Tip: A standard-sized loaf pan can also be used, but will create a flat loaf. Bake for 35 – 40 minutes.
Thanks again to Melissa Norris for this amazing recipe.