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Date Pecan Tea Bread

Packed with dates and pecans, this sweet bread is excellent on its own and even better topped with the chunky cream cheese spread. We enjoy it during the holiday season, but also for after-school and late-night snacks. —Carole Resnick, Cleveland, Ohio
  • Total Time
    Prep: 20 min. Bake: 65 min. + cooling
  • Makes
    1 loaf (16 slices) and 1/2 cup spread


  • 2-1/2 cups chopped dates
  • 1-1/2 cups boiling water
  • 1-1/2 teaspoons baking soda
  • 1-3/4 cups all-purpose flour
  • 1/4 teaspoon each ground cloves, cinnamon, ginger and nutmeg
  • 2 tablespoons butter, softened
  • 1-1/4 cups sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1-1/2 cups coarsely chopped pecans
  • 3 ounces cream cheese, softened
  • 2 tablespoons chopped dates
  • 2 tablespoons coarsely chopped pecans
  • 1 tablespoon 2% milk


  • Place dates in a large bowl. Combine boiling water and baking soda; pour over dates. In a small bowl, combine the flour, cloves, cinnamon, ginger and nutmeg; set aside.
  • In another large bowl, beat butter and sugar until crumbly. Beat in egg and vanilla. Add flour mixture alternately with date mixture. Stir in pecans.
  • Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely.
  • In a small bowl, combine spread ingredients. Cover and refrigerate for 1 hour. Serve with bread.
Nutrition Facts
1 slice with 1-1/2 teaspoons spread: 312 calories, 13g fat (3g saturated fat), 23mg cholesterol, 154mg sodium, 50g carbohydrate (35g sugars, 4g fiber), 4g protein.

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Average Rating:
  • wendy
    Jul 17, 2020

    I personally don't like cream cheese unless it's totally hidden in the recipe, so I went without the spread. This bread is moist and wonderful....will make it quite often. Thanks so much for the share.

  • Donna
    Apr 27, 2020

    No comment left

  • Marina
    May 3, 2019

    Delicious, even without the spread, and the longer you leave it, the better it gets! For health reasons, I'm cutting back on fat and this is a very good option for when the cake cravings strike. Also very good for breakfast. I'll definitely be making again.

  • Gwendolyn_M
    Oct 15, 2017

    Thank you, Carole, for this AMAZING recipe! It's the best date nut bread I've ever had! Instead of making one loaf, I made five smaller loaves (3" x 5.5" size) and reduced the baking time to 38 minutes. My batter was a little thin, so I added 2 tablespoons of flour, but otherwise followed the recipe exactly. Delicious!

  • walkerjo
    Sep 8, 2015

    Nice fall flavors.

  • grannyfromwisc
    Oct 15, 2014

    This is the best date bread I have tasted! So moist and the date flavor is throughout. I will definitely be making this bread again. Here is an update on this recipe. I took out all of the sugar and substituted 3/4 cup honey and I added chopped almonds instead of the pecans. It turned out fabulously.

  • Tilleysmom
    Mar 11, 2013

    I enjoyed this loaf and will make it again. The flavour of the dates and blend of spices is very nice. This is a moist loaf and ages well without drying out. Next time though, I think I will try using a bit less sugar because the loaf may border on being a tad too sweet for some. Otherwise, a recipe to keep!

  • sharilynn81
    Nov 11, 2008

    No comment left

  • petersonemail
    Aug 20, 2008

    can't go wrong with this recipe, its a keeper for all occassins

  • pinkrose22
    May 26, 2008

    No comment left