Autumn "Dates" Night Bread Recipe

Name: Autumn "Dates" Night Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups chopped pitted dates; 2 cups all-purpose flour (plus more for the pan); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 2 teaspoons pumpkin pie spice; 1/4 teaspoon fine salt; 6 tablespoons unsalted butter (plus more for the pan); 3/4 cup packed dark brown sugar; 2 large eggs; 1/2 cup sour cream; 2 tablespoons dark rum or brandy; 1 teaspoon vanilla extract; 1/4 cup milk; 1 cup coarsely chopped toasted walnuts

Servings: persons

1 1/2 cups chopped pitted dates
2 cups all-purpose flour (plus more for the pan)
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/4 teaspoon fine salt
6 tablespoons unsalted butter (plus more for the pan)
3/4 cup packed dark brown sugar
2 large eggs
1/2 cup sour cream
2 tablespoons dark rum or brandy
1 teaspoon vanilla extract
1/4 cup milk
1 cup coarsely chopped toasted walnuts

1
Preheat the oven to 350 degrees F. Butter and flour an 8 1/2- by 4 1/2-inch loaf pan and line the bottom with parchment paper.
2
Bring 1/2 cup water to a boil in a small saucepan.
3
Add the dates and set aside until cool.
4
Drain.
5
Sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt onto a piece of parchment paper.
6
Set aside.
7
In a mixer fitted with the paddle attachment, cream the butter and brown sugar on high speed until fluffy, about 2 minutes.
8
Add the eggs and sour cream and beat to combine, scraping the bowl down.
9
Add the rum and vanilla and beat to combine.
10
Add the flour mixture on low speed until just combined.
11
Add the milk, increase the speed to medium, and beat until just smooth, about 15 seconds.
12
Add the drained dates and the nuts and stir just until distributed.
13
Scrape the batter into the prepared pan.
14
Bake until a toothpick comes out clean, 50 to 60 minutes.
15
Cool in the pan on a rack for 15 minutes, then unmold and cool completely before slicing.

862

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups chopped pitted dates, 2 cups all-purpose flour (plus more for the pan), 2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Autumn "Dates" Night Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Autumn "Dates" Night Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions