Kahlua Date Nut Bread

Taking a bit of a break from cookie baking, I want to share this quick bread recipe with you. A little twist on a traditional date bread, it can be made into loaves of various sizes and wrapped up for a wonderful holiday gift.

Date nut bread is one of those ubiquitous recipes. If you do a web search for it, you’ll find essentially the same recipe over and over. I have been intrigued by the premise of Kahlua date bread, but I have somehow waited until now to try it. The Kahlua version, like the original, is also saturating the internet search engines. So, I apologize for that, but only half-heartedly because it is so very good.

Kahlua Date Nut Bread | Bake or Break

This bread is quite solid and sturdy, while still being chewy. The Kahlua flavor really comes through and is just lovely. If I were a coffee drinker, I imagine that I would adore a slice of this with a fresh hot cup.

If you want to push this tasty treat over the top, spread a little cream cheese on it. Even better, a little cream cheese mixed with pecans. You may just end up keeping this one for yourself this holiday season.

Kahlua Date Nut Bread

Prep Time: 19 minutes

Cook Time: 1 hour, 10 minutes

Yield: 1 standard 9"x 5" loaf

Kahlua Date Nut Bread

Ingredients

  • 1 cup chopped, pitted dates
  • 1/2 cup Kahlua
  • 2/3 cup firmly packed brown sugar
  • 2 tablespoons unsalted butter, softened
  • 1 large egg
  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup chopped pecans

Instructions

Preheat oven to 350°.

Combine dates and Kahlua. Set aside and let stand.

Beat sugar, butter, and egg together until creamy.

In a separate bowl, combine flour, baking soda, and salt. Alternate adding flour mixture and date mixture to the sugar mixture. Stir in pecans. Put batter in sprayed/greased loaf pan(s). Let batter stand in pan(s) for about 5 minutes.

Bake until done. For a regular loaf pan, bake 60 to 70 minutes. For medium loaf pans, bake 50 to 60 minutes. For small loaf pans, bake 45 to 50 minutes.

http://www.bakeorbreak.com/2007/12/kahlua-date-nut-bread/
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11 Comments

  1. brilynn December 10, 2007 Reply

    No need to apologize for anything with Kahlua in it!

  2. Doris December 11, 2007 Reply

    I can’t get the recipe link to work.

  3. Tracy December 11, 2007 Reply

    Oooh, you had me at Kahlua. Those ubiquitous recipes usually get that way because they are really good, so no need to apologize. I, too, had trouble with the recipe link.

  4. quinn December 11, 2007 Reply

    Ooh.. thanks for pointing out the problem with the recipe link. It’s fixed and working now. Sorry about that!

  5. Julie O'Hara December 11, 2007 Reply

    I’ve never seen the kahlua version, so I don’t mind this recipe at all! Love dates, love making quick breads…awesome!
    Julie

  6. Patricia Scarpin December 11, 2007 Reply

    I have never baked with dates and this loaf seems like a good idea to start with, Jen!

  7. Doris December 11, 2007 Reply

    Thanks for fixing the link!

  8. jennifer December 11, 2007 Reply

    Thanks for the compliments, everyone! Sorry about the link problem… It was a long day.

  9. JEP December 11, 2007 Reply

    Quick breads are something I could eat every day! Date nut bread has always been a favorite & your suggestion of cream cheese with pecans spread on top is perfect for me!

  10. jennifer December 13, 2007 Reply

    JEP, I love them, too. I don’t make them nearly as often as I would like. As for the cream cheese, it is indeed lovely, especially on warm bread.

  11. I_Fortuna December 25, 2013 Reply

    If you don’t have Kahlua, try mixing vodka or Ouzo (Absinthe or other anise cordial will work too) with a teaspoon of instant coffee. Ouzo will add a bit of anise flavor that might be delicious too. For diabetics, I use coconut or date sugar and Splenda can also be used. The posted sugar is not so much but every little bit counts for us. : )

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