Mohamed Shili Pioneer Woman Date Nut Bread is made with Medjool dates, walnuts, whole wheat flour, all-purpose flour, and eggs. This wholesome Pioneer Woman Date Nut Bread recipe creates a delightful dessert or breakfast option that takes about 1 hour to prepare and can serve up to 8 people.
Pioneer Woman Date Nut Bread Ingredients
- 1 cup pitted chopped dates
- 1 cup coarsely chopped walnuts
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 tablespoons vegetable shortening
- 3/4 cup boiling water
- 2 eggs
- 3/4 cup sugar
- 1/2 cup whole wheat flour
- 1 cup all-purpose flour
How To Make Pioneer Woman Date Nut Bread
- Preheat and Prepare Pan: Heat your oven to 350°F (175°C). Using either butter or a non-stick spray, thoroughly grease an 8.5 x 4.5 x 3-inch loaf pan to ensure your bread releases easily after baking.
- Soften Dates and Walnuts: In a large mixing bowl, combine the chopped dates, walnuts, baking soda, and salt. Add the vegetable shortening in dollops. Pour the boiling water over these ingredients and stir well to combine and melt the shortening. Let this mixture stand for about 15 minutes to soften the dates.
- Whisk Eggs and Sugar: In a separate bowl, vigorously whisk the eggs and sugar together until the mixture is smooth and lightens in color.
- Incorporate Flours: Gradually fold in the whole wheat and all-purpose flours to the egg mixture. The batter will appear thick and might be slightly lumpy—this is perfectly fine.
- Combine Mixtures and Bake: Pour the date and walnut mixture into the bowl with the flour mixture. Stir until just combined into a homogenous batter without overmixing. Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 40 to 50 minutes. The bread is done when a toothpick inserted in the center comes out clean or with just a few tiny moist crumbs.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing. Enjoy your delicious date nut bread as a delightful snack or a special breakfast treat.
Recipe Tips
- Choose the Right Dates: Opt for Medjool dates because their natural sweetness and moisture enhance the bread’s flavor and texture.
- Prep Your Pan Properly: Grease your loaf pan thoroughly with butter or non-stick spray and consider lining the bottom with parchment paper for an easy release.
- Mixing Technique Matters: When combining your wet and dry ingredients, mix just until they are incorporated. Overmixing can lead to a dense, tough loaf.
- Check for Doneness Correctly: Instead of a straw, use a toothpick or a thin skewer to check if your bread is done. It should come out clean with no sticky dough.
- Let It Cool: Allow the bread to cool in the pan for about 10 minutes before removing. This helps it set and makes slicing easier without crumbling.
What To Serve With Date Nut Bread
Date Nut Bread pairs well with whipped mascarpone cheese, fresh fig compote, caramelized pear slices, and honey-drizzled ricotta cheese.
It also can be served alongside vanilla bean ice cream, warm spiced cider, espresso-flavored whipped cream, and salted caramel sauce for an indulgent dessert or a rich breakfast treat.
How To Store Date Nut Bread
Refrigerate: Cool the Date Nut Bread completely. Then, either cover the dish with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For extended storage, freeze the Date Nut Bread. First, wrap it tightly with aluminum foil, then place it in a freezer bag or use a freezer-safe container. The bread can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.
How To Reheat Date Nut Bread
In The Oven: Preheat the oven to 350°F (175°C). Place the leftover Date Nut Bread in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
In The Microwave: Put a portion of the Date Nut Bread in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the Date Nut Bread to an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.
Pioneer Woman Date Nut Bread Nutrition Facts
- Calories: 330 kcal
- Carbohydrates: 50g
- Protein: 6g
- Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 41mg
- Sodium: 296mg
- Potassium: 230mg
- Fiber: 4g
- Sugar: 29g
- Calcium: 36mg
- Iron: 1.8mg
Frequently Asked Questions
Can I use a different type of date instead of Medjool?
Yes, you can use other types of dates such as Deglet Noor if Medjool dates are not available. Keep in mind that Medjool dates are larger and sweeter, so you may need to adjust the quantity slightly if using a smaller variety.
How can I tell if the bread is fully baked?
The best way to check if the bread is done is to insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs (but no wet batter), it is ready. If unsure, you can also use a digital thermometer; the internal temperature should reach around 190°F (88°C).
Can this bread be made nut-free?
Yes, you can make this bread without nuts if allergies are a concern. You might want to add an equivalent amount of dried fruit like cranberries or raisins to maintain the volume and texture of the bread.
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Cinnamon Raisin Bread
- Pioneer Woman Monkey Bread Muffins
- Pioneer Woman Cheesy Monkey Bread
Pioneer Woman Date Nut Bread
Description
This delicious Date Nut Bread from the Pioneer Woman is made with pitted chopped dates, coarsely chopped walnuts, baking soda, salt, and vegetable shortening, and takes around 1 hour and 15 minutes to prepare and bake, and serves as one loaf. Serve your Date Nut Bread with cream cheese, butter, Pear Preserves, or even a dollop of honey.
Pioneer Woman Date Nut Bread Ingredients
How To Make Pioneer Woman Date Nut Bread
- Preheat and Prepare Pan: Heat your oven to 350°F (175°C). Using either butter or a non-stick spray, thoroughly grease an 8.5 x 4.5 x 3-inch loaf pan to ensure your bread releases easily after baking.
- Soften Dates and Walnuts: In a large mixing bowl, combine the chopped dates, walnuts, baking soda, and salt. Add the vegetable shortening in dollops. Pour the boiling water over these ingredients and stir well to combine and melt the shortening. Let this mixture stand for about 15 minutes to soften the dates.
- Whisk Eggs and Sugar: In a separate bowl, vigorously whisk the eggs and sugar together until the mixture is smooth and lightens in color.
- Incorporate Flours: Gradually fold in the whole wheat and all-purpose flours to the egg mixture. The batter will appear thick and might be slightly lumpy—this is perfectly fine.
- Combine Mixtures and Bake: Pour the date and walnut mixture into the bowl with the flour mixture. Stir until just combined into a homogenous batter without overmixing. Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 40 to 50 minutes. The bread is done when a toothpick inserted in the center comes out clean or with just a few tiny moist crumbs.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing. Enjoy your delicious date nut bread as a delightful snack or a special breakfast treat.
