Steamed Date and Honey Bread

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Preparation info

  • 2

    large or 3 loaves
    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup yellow cornmeal
  • 1 cup rye flour
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ cup light molasses
  • ½ cup honey
  • cups buttermilk, or cups milk mixed with tablespoons vinegar or lemon juice
  • 1 cup pitted dates, quartered


  1. Combine the cornmeal, rye flour, all-purpose flour, salt, cinnamon and baking soda in a mixing bowl. Stir in the molasses, honey and buttermilk. Fold in the dates.

  2. Generously grease two coffee cans or three No. 303 cans fitted with covers (shelled nuts come in these cans). Spoon the batter into the cans, cover tightly with aluminum foil or the can covers.

  3. Set the cans on a rack in a large pot or roaster equipped with a tight-fitting cover. Pour enough water into the large pot to come halfway up the height of the cans. Bring to a boil, reduce heat to low, cover the pot, and steam the bread for two and one-half hours in the coffee cans, or for two hours in the smaller cans. Remove from cans immediately and cool on racks.

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