This is an oatmeal date nut bread recipe
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4.96 from 21 votes

Edith’s Oatmeal Date Nut Bread   

Edith’s Oatmeal Date Nut Bread recipe is a nod to the popular date nut bread served at teas in the ’30s and at luncheonettes during the mid-century.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breads
Cuisine: American
Keyword: date nut bread
Servings: 1 16
Calories: 169kcal

Ingredients

  • 2 cups flour
  • 2/3 cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/2 cup buttermilk
  • 1 egg
  • 3 tablespoons butter, melted
  • 3/4 cup chopped walnuts or pecans
  • 1/2 cup rolled oats
  • 1/3 cup chopped dates

Instructions

  • Heat oven to 350˚F. Spray loaf pan with baking spray and line with parchment paper, or grease with butter or shortening and dust with a spoonful of flour.
  • In a large mixing bowl whisk together the flour, brown sugar, salt, and baking powder.
  • In a separate bowl, use a fork to mix the buttermilk, egg, and melted butter until combined.  
  • Stir the buttermilk mixture into the flour mixture.
  • Gently fold in the oats, dates and the nuts.
  • Pour the batter into the prepared loaf pan and bake for 45 - 55 minutes. If the top starts to get too dark, tent with aluminum foil to prevent burning. Remove from the oven; a toothpick or cake tester should come out clean when inserted into the center of the loaf. The internal temperature should be 200˚F.
  • Allow the loaf to cool in the pan for 10 minutes, and then gently turn out onto a cooling rack to cool completely before slicing.
  • Serve with butter or cream cheese.

Nutrition

Serving: 1slice | Calories: 169kcal | Carbohydrates: 24.2g | Protein: 4.6g | Fat: 6.4g | Saturated Fat: 1.8g | Cholesterol: 17mg | Sodium: 193mg | Fiber: 1.4g | Sugar: 9.5g