Date Pecan Tea Bread
Prep time
Cook time
Total time
This moist, nicely sweet bread is excellent on its own and even better topped with the chunky cream cheese spread.
Serves: 12-16
  • 2½ cup Dates. Chopped
  • 1½ cup Boiling Water
  • 1¾ cup All-purpose Flour
  • 1½ teaspoon Baking Soda
  • ¼ teaspoon ground cloves
  • ¼ teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Ginger
  • ¼ teaspoon Nutmeg
  • 2 tablespoon butter, softened
  • 1¼ cup Granulated Sugar
  • 1 egg, slightly beaten
  • 2 teaspoon Vanilla Extract
  • 1½ cup Chopped Pecans
  • 3 oz cream cheese, softened
  • 2 tablespoon dates, chopped
  • 2 tablespoon Pecans, chopped
  • 1 tablespoon milk
  1. Place dates in a bowl, pour boiling water over dates. In a small bowl, combine the flour, baking soda, cloves, cinnamon, ginger, and nutmeg, set aside.
  2. In a large bowl, beat butter and sugar until crumbly. Beat in egg and vanilla. Add flour mixture alternately with date mixture. Stir in pecans.
  3. Transfer to a greased and floured 9"x5" loaf pan. Bake at 350 degrees for 65 to 75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to wire rack to cool.
  4. In a small bowl, combine spread ingredients. Cover and refrigerate for 1 hour. Serve with bread.
(1) Be sure and grease and flour the pan well.  This bread is a little on the heavy side and will stick to the pan if not prepared well.

(2)  Can substitute some of the dates for dried cranberries for a little red coloring for the holidays!
Recipe by Pray Cook Blog at