Irma’s Tiffin Bread Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3/4 cups - sifted flour
  • 1/8 teaspoons - salt
  • 3/4 cups - sugar (I reduce because the dates are very sweet sometimes eliminate)
  • 1/2 teaspoons - baking powder
  • 1 1/3 cups - pitted dates
  • 2 cups - English walnuts or pecans
  • 2 - eggs separated (batter is very stiff so I add another egg)
  • 1/2 teaspoons - vanilla
  • 1 tablespoons - orange zest (my addition)
  • Directions:

    Put together flour, salt and baking powder. Mix well.
    Chop dates and mix with a little flour to keep from sticking.
    Break nuts in pieces and add to dates.
    Separate eggs. Beat yolks with sugar. Beat whites with ½ teaspoon of cream of tartar. Mix sugar/yolk mixture into this. Mix dates and nuts into this. Batter will be very stiff.
    Grease breadpan (cakepan) and line with waxed paper. Grease this paper as well and fill with batter. Cover with foil crimped around the edges. Bake 1 ¾ hours in 275 oven. Increase heat to 325 and bake for an additional 10 – 15 minutes or until slightly brown. Remove from oven. Remove from pan 5 minutes and then pull off wax paper. This bread is a very hard, dry nut bread and will keep for a very long time. It makes an excellent snack when hiking or camping. Slice very thin.

    Brief Description

    Tiffin Bread

    Main Ingredient:


    Category:  Quick Breads

    Cuisine:  American

    Cook Time: 2 hour(s)



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    Posted On:

    December 30, 2020

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