This Cranberry Date Nut Bread was borne out of my lack of an essential ingredient for one of my mom's old recipes. Every Christmas Mom made dozens of loaves of Apricot Date Nut Bread to give to the postman, the milkman (remember them?), the dry cleaners, teachers, neighbors, and anyone else who might be deserving of a fresh loaf.

With four kids Mom had plenty of hands to cut up the apricots and dates and chop the nuts. So every year we had our assembly line. Margaret, the oldest, was given the job of chopping the nuts because she could use a real knife. Us younger ones used small scissors to cut up the apricots and dates. We might not have been fast, but it was a big help to mom...or was it???

The first time this year that I was making the bread, I realized there were no dried apricots in the pantry, but I had lots of dried cranberries. So I thought, "why not?" And am I glad I did! I like the bread better with cranberries because the tartness is a nice counterpoint to the sugar in the bread. When eaten warm, the fruit is soft and sugary. Waiting until the bread cools (if you can!) you will taste more of the nuts.

If you've never given homemade goodies as a gift before, this Cranberry Date Nut Bread is a good one to start with. One recipe fills four small loaf pans...4 gifts!

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4.5 from 2 votes

Cranberry Date Nut Bread

This makes one large loaf or 4 small loaves. Gr8 for gifts!

And no mixer required!

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Bread, Dessert, Snack

Cuisine: American

Keyword: Cranberry Date Nut Bread

Servings: 12 slices

Author: Anna

Ingredients

• 5 ounces dried cranberries,, about 1 cup
• 5 ounces dates, seeded and chopped,, about 1 cup
• 1 1/2 cups boiling water
• 2 1/4 cups flour
• 1 cup sugar
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup chopped walnuts, , or nut of your choice
• 1 egg
• 1 Tablespoon olive oil or vegetable oil
• 1 Tablespoon vanilla

Instructions

• Put the cranberries and dates in a medium bowl and pour the boiling water over all. Let sit for 20 minutes.
• Preheat oven to 325°F
• Grease and flour one 9"x5"x3" loaf pan or 4 small loaf pans (5½"x3"x2").
• In a large bowl whisk together the flour, sugar, soda, and salt.
• Add the nuts to the flour mixture and toss to coat.
• Lightly beat the egg in a small bowl and then mix in the oil and vanilla.
• Stir the egg mixture into the flour mixture.
• Then pour the water with the cranberries and dates into the flour mixture and stir until well combined.
• Pour into the prepared loaf pan or divide evenly between 4 small loaf pans.
• Bake one large loaf for 45 to 60 minutes.  The small loaf pans will take from 25 to 35 minutes.

  Bread is done when a pick inserted in the center comes out clean.
• Remove from oven and cool on rack for 8 minutes. Then remove from pans.
• And enjoy!

Notes

Gr8 Tips:

Make this early in the day, let cool and cover. When ready to eat, slice and reheat in a toaster oven or microwave, or just serve at room temp. Served warm you will taste the warm, sugary fruit, served at room temperature, the nut flavor comes through a little stronger.

Tried this recipe?Mention @Great8Friends or tag #gr8food!

.     sm 12/22/18