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Grandma’s date bread recipe was born during war rationing, when sugar was scarce, inventive homemakers looked for other ways to sweeten baked goods. Honey, corn syrup, molasses, and maple syrup were often used as sweeteners, as well as dried fruits such as raisins and dates.
This date bread recipe comes right from my grandmother’s recipe box. Dates play a starring role and the bread is sweet enough that you would never know it doesn’t include sugar!
The bread is delicious on its own for breakfast or a snack, or served alongside a meal. My husband particularly enjoy’s this bread alongside a plateful of baked beans.
The original recipe calls for all-purpose flour, but I have also successfully made a gluten-free version by using a gluten-free flour blend. I have also added baking powder to the original recipe, to improve the rise of the bread.
Pour 1 cup water into a small pot and bring to a boil.
Once boiling, stir in dates, soda, and butter.
Reduce heat, and simmer until dates are very soft, about 20 minutes.
Use a fork to mash date mixture into a paste. It does not need to be perfectly smooth. Set aside to cool.
Combine flour, baking powder and raisins in a separate bowl.
When dates have cooled, stir in beaten egg and ½ cup hot water.
Turn out onto a wire rack to cool.
A standard-sized loaf pan can also be used, but will create a flat loaf. Bake for 35 – 40 minutes.
My favorite standard loaf pan is this cast iron loaf pan by Lodge. My husband got it for me for Christmas and it quickly has become my favorite loaf pan ever!
Andrea is an artisan and teacher trying to live a handmade and homemade lifestyle with her husband in Eastern Canada. She is passionate about growing her own food, cooking healthy meals, using herbs for healing, nurturing creativity, and finding joy and blessings in the every-day moments of life. She writes about all of this, plus her adventures in sewing, crafting, and pattern design at http://www.artisaninthewoods.com/