Date Nut Bread Recipe

BySimon Carel
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Introduction

This Date Nut Bread is a moist and flavorful treat perfect for breakfast or an afternoon snack. Packed with sweet dates, warm spices, and crunchy walnuts, it’s a wholesome loaf that’s easy to make and irresistible to eat.

A thick single slice of dark brown fruit and nut bread with visible chunks of nuts and dried fruit is placed on a simple white plate. Behind it, several more slices of the same bread are stacked on another white plate. The surface under the plates has a white marbled texture. To the left, a white mug with black paint details is partially visible, and to the right, a small white plate with scattered walnut pieces can be seen. The lighting is natural and bright, showing the moist texture and rich colors of the bread. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 cups chopped pitted dates (preferably Medjool) (300g)
  • 1 teaspoon baking soda
  • 1 cup hot coffee, black tea, or water (240ml)
  • 1 3/4 cup white whole wheat flour (200g)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup brown sugar (53g)
  • 1/4 cup honey (85g)
  • 1/4 cup extra virgin olive oil, plus more for pan (60ml)
  • 1 large egg
  • 1 cup chopped toasted walnuts (113g)

Instructions

  1. Step 1: Preheat the oven to 350°F. Brush a standard 8 1/2-inch x 4 1/2-inch x 2 1/2-inch loaf pan with olive oil or spray it with baking spray.
  2. Step 2: In a large mixing bowl, combine the chopped dates and baking soda. Pour the hot coffee, black tea, or water over the dates and let them soak for 15 minutes.
  3. Step 3: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. Step 4: Add the brown sugar, honey, olive oil, and egg to the soaked date mixture. Whisk to combine well.
  5. Step 5: Gently fold the dry flour mixture into the wet date mixture using a silicone spatula until just combined. Stir in the chopped toasted walnuts.
  6. Step 6: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the loaf browns too quickly, tent it with foil.
  7. Step 7: Let the bread cool in the pan for 10 minutes, then remove it and transfer to a wire rack to cool completely. Slice and serve.

Tips & Variations

  • For extra moisture and flavor, substitute half the hot liquid with brewed black tea or coffee as suggested.
  • Try adding 1/2 cup dried cranberries or raisins for a fruity twist.
  • Use pecans instead of walnuts for a different nutty flavor.
  • Make it gluten-free by using a gluten-free flour blend, but adjust the liquid slightly if needed.

Storage

Store the bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slices gently in a toaster or microwave until heated through.

How to Serve

A loaf of dark brown fruit and nut bread sits on an oblong white plate with a textured pattern. The bread has a cracked top crust and a dense, moist inside filled with visible pieces of nuts and dried fruits, showing a mix of light tan and dark brown specks. Two thick slices are cut and placed in front of the loaf, revealing the consistent texture and dense filling inside. The plate rests on a white marbled surface, and blurred elements like a bowl of walnuts and other dishes appear softly in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dates instead of dried?

Fresh dates tend to have more moisture and may change the texture slightly. If using fresh dates, chop them finely and reduce the soaking liquid slightly to avoid a too wet batter.

What if I don’t have whole wheat flour?

You can substitute all-purpose flour for whole wheat flour, but the bread will be less dense and slightly lighter. You may want to add a tablespoon of wheat bran or oat bran for added texture.

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Date Nut Bread Recipe

★★★★★

4.6 from 70 reviews
  • Author: Simon
  • Total Time: 1 hour 20 minutes
  • Yield: 1 loaf (10-12 slices) 1x
  • Diet: Vegetarian
Print Recipe

Description

This Date Nut Bread is a moist, flavorful quick bread packed with sweet chopped Medjool dates, toasted walnuts, and warm spices. Made with white whole wheat flour and naturally sweetened with honey and brown sugar, this loaf offers comforting richness perfect for breakfast, snacks, or dessert. The bread features aromatic hints of cinnamon, nutmeg, and cloves, enhanced by a subtle coffee soak that softens the dates and adds complexity.

Ingredients

Scale

Wet Ingredients

  • 2 cups chopped pitted dates (preferably Medjool) (300g)
  • 1 cup hot coffee, black tea, or water (240ml)
  • 1/4 cup brown sugar (53g)
  • 1/4 cup honey (85g)
  • 1/4 cup extra virgin olive oil (60ml), plus more for pan
  • 1 large egg

Dry Ingredients

  • 1 3/4 cup white whole wheat flour (200g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Additional Ingredients

  • 1 cup chopped toasted walnuts (113g)

Instructions

  1. Prepare the pan. Preheat the oven to 350°F (175°C). Grease a standard 8 1/2-inch x 4 1/2-inch x 2 1/2-inch loaf pan with olive oil or spray with baking spray to prevent sticking.
  2. Soak the dates. In a large mixing bowl, combine the chopped dates and baking soda. Pour the hot coffee, black tea, or water over the dates and let them soak for 15 minutes. This softens the dates and activates the baking soda for better rise and texture.
  3. Mix dry ingredients. In a separate medium bowl, whisk together the white whole wheat flour, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined to ensure the spices are well distributed.
  4. Combine wet ingredients. Add the brown sugar, honey, olive oil, and egg to the soaked date mixture. Whisk thoroughly to blend all wet ingredients into a smooth batter base.
  5. Make the batter. Gently fold the dry flour mixture into the wet date mixture using a silicone spatula, mixing just until combined to avoid overworking the batter. Carefully stir in the chopped toasted walnuts to incorporate evenly.
  6. Bake the bread. Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. To prevent over-browning, tent the loaf loosely with foil if the top darkens too quickly in the last 15 minutes.
  7. Cool and serve. Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving for best texture and flavor.

Notes

  • Medjool dates are preferred for their natural sweetness and soft texture but any pitted date can be used.
  • Using hot coffee versus water or tea adds a subtle, rich depth but can be substituted according to preference.
  • Ensure walnuts are toasted lightly to bring out their nutty flavor.
  • Do not overmix the batter to keep the bread tender and prevent it from becoming dense.
  • Store leftover bread wrapped at room temperature up to 3 days or freeze for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Keywords: Date Nut Bread, Quick Bread, Medjool Dates, Walnut Bread, Spiced Bread, Breakfast Bread

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