Date Nut Brown Bread

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 12 servings
  • Prep: 20 mins
  • Cook: 70 mins

The dates offer plenty of richness without any added fat—in other words, pure heaven. To make in cans, double the recipe and bake in 3 (41⁄2 cup-capacity) cans for about 1 hour.


2cups finely chopped pitted dates (about 10 ounces)
1cup 2% reduced-fat milk
6tablespoons unsalted butter
1/4cup unsulfured molasses
1 2/3cups all-purpose flour
2/3cup yellow cornmeal
1teaspoon baking powder
1/2teaspoon baking soda
1/2teaspoon ground cinnamon
1/2teaspoon salt
1 egg, at room temperature
2/3cup sugar
1/2teaspoon vanilla extract
1cup toasted pecan halves, chopped


  1. Mix dates, milk, butter and molasses in a medium saucepan over medium heat; stir until butter melts and mixture begins to simmer. Remove from heat, transfer to a large bowl, and cool to room temperature.
  2. Preheat oven to 325F. Butter and flour a 9-by-5-inch loaf pan.
  3. Stir together flour, cornmeal, baking powder, baking soda, salt and cinnamon in a medium bowl; set aside.
  4. Whisk the egg, sugar, and vanilla until blended well.  Add to date mixture; stir well. Add pecans and flour mixture to date mixture; stir until well-blended. Spoon into prepared loaf pan.
  5. Bake 1 hour and 10 minutes or until  toothpick inserted into the center of loaf comes out clean. Cool on a wire rack 15 minutes.

Recipe by Bruce Weinstein and Mark Scarbrough

Nutritional Info *per serving

  • Glycemic Load 24.53
  • Calories 350
  • Fat 13g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 5g
  • Cholesterol 30mg
  • Sodium 210mg
  • Potassium 360mg
  • Carbohydrate 57g
  • Fiber 4g
  • Sugars 32g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 8%
  • Iron 10%