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Vanilla Glazed and Pecan Streuseled Date Bread

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“Got this in a King's booklet. Would make a nice gift or take-along to work for the hungry co-workers that exist everywhere!”
1hr 30mins

Ingredients Nutrition


  1. Streusel: Preheat oven to 350*F. Grease and lightly flour a 10x5" loaf pan (or 3 mini loaf pans).
  2. Spread the pecans on a baking sheet and toast until lightly browned, about 8 minutes. Let cool, then break into large pieces.
  3. In a medium bowl, combine the flour, sugars, baking powder, and salt; stir in the butter and add the pecans, squeezing mixture into large crumbs. Set aside.
  4. Bread: In a small saucepan, bring the milk and dates to a simmer; let cool slightly.
  5. In a medium bowl, whisk together the flour, baking powder, and salt.
  6. In another bowl, beat the sugar, eggs, and oil with an electric mixer on medium speed until well blended.
  7. Blend in the milk-date mixture and vanilla.
  8. Add the flour mixture all at once and blend on low speed until batter is smooth.
  9. Spread the batter in the prepared pan; sprinkle with streusel. Bake 45-55 minutes, or until golden, risen, and a toothpick tests out with a few moist crumbs attatched to it.
  10. Let cool for 20 minutes, then invert onto a wire rack.
  11. Glaze: In a small bowl, combine the powdered sugar, butter, butter, and vanilla until smooth. Drizzle over the warm bread and cool completely.
  12. Store leftovers wrapped in foil and kept at room temperature for up to 3 days.
  13. *The batter can be spread in 3 6x3" loaf pans and baked for 45 minutes at 375*F. The mini loave make nice additions to brunch tables.*.

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