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

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The recipe was originally published as Date Nut Brown Bread on

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