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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
