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Coffee Date Bread

Coffee Date Bread

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Makes 1 loaf.

By Dennis W. Viau; modified from an Internet recipe.

I loved baked goods, but I don’t make enough quick breads. The idea for this bread appealed to me, not only for its simplicity but also for its use of coffee and dates, both of which I really enjoy. Although the original recipe used white granulated sugar, I believe brown sugar (I used dark brown) works better with the flavor of the other ingredients.


1 cup (5 oz./142g) chopped pitted dates (9 to 10 large dates)
1 cup (237ml) strong brewed coffee
2 tablespoons butter, room temperature
1 cup packed (210g) brown sugar
1 large egg
1 teaspoon vanilla extract
1½ cups (7½ oz./213g) all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 cup (4 oz./113g) chopped pecans


Start heating the oven 350°F (177°C).

Grease an 8x4-inch (20x10cm) bread (loaf) pan. Line the bottom with parchment paper.

Place the chopped dates in a heat-safe bowl. Heat the coffee to boiling and pour onto the dates. Set aside.

In a medium bowl combine the butter, sugar, and egg. Blend until smooth. Add the vanilla and blend.

In a large bowl combine the flour, salt, and baking soda. Mix well.

Add the butter-sugar mixture and the coffee-date mixture to the flour mixture. Stir until just blended. Add the chopped pecans and fold into the batter.

Pour the batter into the prepared loaf pan. Bake 60 minutes, until the top springs back when pressed lightly (internal temperature around 200°F/93°C).

Cool in the pan on a rack 5 to 10 minutes. Then transfer the loaf, removing the parchment paper, to the rack and cool thoroughly.

Serve with your favorite topping, such as butter or cream cheese.