Coffee Date Bread

A dark, wonderfully moist bread. This bread is wonderful served at every holiday meal and then the leftovers enjoyed at breakfast.


one 8 x 4-inch loaf (10 servings)


1 cup chopped pitted dates
1 teaspoon baking soda
1 cup strong brewed coffee
2 tablespoons butter, room temperature
1 cup granulated (white) sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon salt
1 cup chopped pecans


Preheat oven to 350°F (177°C). Grease a 8 x 4-inch loaf pan with Pan Release or cooking spray, then line the bottom of the pan with greased parchment paper.

Place the dates in a small bowl, and sprinkle the baking soda over. Heat coffee to boiling, and pour over the dates and soda. Set aside.

In a medium bowl, mix together the butter, sugar and egg until well blended. Stir in vanilla. Blend in the flour and salt, then fold in the pecans and date mixture. Transfer the batter to the prepared loaf pan.

Bake for 1 hour in the preheated oven, or until the top of the loaf springs back when lightly touched. Let stand for 5 minutes before removing from pan. Peel off paper, and allow to cool on a wire cooling rack.

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