Date and Walnut Loaf with Caramel Sauce

This Date and Walnut Loaf is totally delicious! It is moist and full of dates. I added a caramel sauce over it, as it really is more of a dessert that it is a quick bread. It is not overly sweet without the caramel sauce and since I am really into sweets, it just seemed perfect! And it is!
If you like things not so sweet, this is also terrific with some cream cheese smeared on top of a slice. That’s what my friend Ann does and it’s her recipe.
Date and Walnut Loaf with Caramel Sauce
I’ve always made date breads, date puddings, date bars and date cookies of one kind or another at Christmas time or in the winter. I guess it’s just a tradition that I’ll never give up. It wouldn’t be right not to have a few things made with dates during the holidays. This recipe is right up there with all my favorite date recipes. I first tried it several years ago and it has a permanent home in my holiday recipe file.
It is an easy recipe to make, no mixer required. But I did use my food processor to chop the dates. Much easier than than any other way. Just be sure to check each date so you don’t accidentally get a pit in there. I found two when I made this today and I also found a few of those stem ends. Just watch what you put in your FP!

Date and Walnut Loaf with Caramel Sauce

Here’s a couple of pictures that are a great size to pin on Pinterest, they show up bigger here than they will be on Pinterest, so pin away!

Date and Walnut Loaf with Caramel SauceDate and Walnut Loaf with Caramel Sauce


Date and Walnut Loaf with Caramel Sauce
Recipe type: Dessert
  • 2½ cups chopped dates
  • ¼ cup butter
  • 1 cups boiling water
  • ½ cup sour cream
  • ½ cup packed brown sugar
  • 1 egg
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 1 cup coarsely chopped toasted walnuts
  1. Preheat the oven to 350°F. Grease and flour a 9×5 inch loaf pan. (or three small loaf pans)
  2. Combine the dates, baking soda and butter in a large bowl. Pour boiling water over them, stir and let stand until cool.
  3. When the dates have cooled, stir in brown sugar, egg, sour cream and vanilla. Stir until well blended. Mix together the flour, baking powder, and salt; stir into the date mixture until just blended. Do not over mix. Pour into the prepared pan.
  4. Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean.
  5. If using mini loaf pans reduce baking time.

Recipe adapted from Thibeault’s Table:

Copyright 2014