Date-Nut Bread with Lemon

Well, I soaked the dates in rum, then I subbed Grand Marnier for some of the water and lemon juice, so how could this be anything but really tasty in a boozy sort of way? It was a bit dry, however; maybe 55 minutes was too long. Next time, I'll check it earlier.

• guybest

• Santa Fe

• 9/28/2020

A postscript.....on the variations I omitted the lemon juice and peel.

• InclineVillageNV

• 12/28/2014

I've made this bread three times, the last two times with a variation. The first timeI followed the recipe exactly, the second time I substituted 1/2 rum for the water, and the last time I folded in a generous amount of candied orange rind. Each time it produced a great loaf of date-nut bread. So use this recipe as a starting point and don't be afraid to be creative. The other thing I might add is that you may not need 3/4 of a cup of liquid. I would steep the dates in 1/2 cup and add more liquid at the end if needed.

• InclineVillageNV

• 12/28/2014

Wonderful recipe! I've made it several times and it comes out just right every time.

• whylion

• Wilmette, Illinois

• 11/18/2010

This recipe makes the most delicious datenut bread I've ever tasted..just the right balance of sweetness with the lemon juice/peel.

• Anonymous

• Syracuse, NY

• 2/1/2009

I cut the sugar in half and it was just right. Very flavorful.

• Anonymous

• Santa Fe

• 2/10/2005

I cooked this bread as directed (350 degrees for about 50 minutes) and it came out beautifully. However, it fell apart very easily when you sliced it. I followed the recipe almost exactly, except used chopped walnuts instead of pecans.

• Anonymous

• Austin, TX

• 10/24/2004

This bread is excellent, very moist! I made it for a fair and it was the big hit!

• Anonymous

• Stuart, Florida

• 8/28/2004

This loaf was too sweet, it took 10 minutes longer to bake than the recipe stated, and we could barely taste the lemon!

• Anonymous

• Vancouver, Canada

• 7/30/2002

I am very sad to report that this recipe did not work for me or my mother. We baked it four times; every time it sank it the middle and burnt on the edges. We tried adjusting baking temperatures, etc. The flavor is terrific; the finished product looks unappealing.

• Anonymous

• Plano, TX and Columbus, OH

• 12/11/2001

For additional flavor, I added 1 T. of vanilla and 1 t. of rum. For a nice finishing touch, glaze the top lightly with honey.

• Los Altos, California (formerly from Hawaii)

• 5/6/2001

I made this recipe for family that was visiting so we'd have something easy to snack on for breakfast. I thought this bread filled the bill just perfectly with its moist tender texture and nice balance of flavors. Would definitely make it again.

• Anonymous

• Columbus, OH

• 4/17/2001

Tried this, and it's very pleasant. My seven year old loves it! I would add more dates next time, however, and don't know how anyone toasted it (see the comments preceding the recipe), as it's too moist to hold together in a toaster. Perhaps a little less water with the dates, as it would be good toasted with butter or cream cheese. Overall, very easy and quick, and enjoyable.

• Anonymous

• Milwaukee, WI

• 12/2/2000

Tried this, and it's very pleasant. My seven year old loves it! I would add more dates next time, however, and don't know how anyone toasted it (see the comments preceding the recipe), as it's too moist to hold together in a toaster. Perhaps a little less water with the dates, as it would be good toasted with butter or cream cheese. Overall, very easy and quick, and enjoyable.

• Anonymous

• Milwaukee, WI

• 12/2/2000

Tried this, and it's very pleasant. My seven year old loves it! I would add more dates next time, however, and don't know how anyone toasted it (see the comments preceding the recipe), as it's too moist to hold together in a toaster. Perhaps a little less water with the dates, as it would be good toasted with butter or cream cheese. Overall, very easy and quick, and enjoyable.

• Anonymous

• Milwaukee, WI

• 12/2/2000