Classic Moist Date Nut Bread

Classic Moist Date Nut Bread

The Spruce / Stephanie Goldfinger

Prep: 15 mins
Cook: 55 mins
Total: 70 mins
Servings: 8 servings
Yield: 1 loaf
Nutritional Guidelines (per serving)
386 Calories
9g Fat
74g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8
Amount per serving
Calories 386
% Daily Value*
Total Fat 9g 11%
Saturated Fat 3g 13%
Cholesterol 31mg 10%
Sodium 351mg 15%
Total Carbohydrate 74g 27%
Dietary Fiber 4g 13%
Total Sugars 43g
Protein 6g
Vitamin C 0mg 1%
Calcium 135mg 10%
Iron 2mg 14%
Potassium 274mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Dates are a very sweet fruit and make for a great addition to quick breads and muffins. This moist date nut bread makes a wonderful breakfast or brunch bread. The recipe features walnuts, though pecans are nice as well. Since it's a quick bread, no yeast or kneading is required and it's ready to eat in a little more than an hour.

Not only is this bread delicious, but it also freezes well, too. Freeze the whole loaf or spread cream cheese between two thin slices and freeze the "sandwiches" to enjoy later. It's also delicious with orange cream cheese or orange-flavored butter.

Ingredients

  • 1 cup boiling water

  • 8 ounces dates, chopped

  • 2 tablespoons unsalted butter

  • 3/4 cup granulated sugar

  • 1/4 cup brown sugar

  • 1 large egg

  • 2 1/4 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup walnuts, chopped

Steps to Make It

  1. Gather the ingredients.

    Classic Moist Date Nut Bread ingredients

    The Spruce / Stephanie Goldfinger

  2. Heat the oven to 350 F. Grease a 9 x 5 x 3-inch loaf pan.

    greased baking dish

    The Spruce / Stephanie Goldfinger

  3. In a medium bowl, pour the boiling water over the chopped dates. Add the butter and set aside.

    pour the boiling water over the chopped dates in bowl, and add butter

    The Spruce / Stephanie Goldfinger

  4. In a large bowl, beat the sugar, brown sugar, and egg with a mixer until light.

    In a large bowl, beat the sugar, brown sugar, and egg together

    The Spruce / Stephanie Goldfinger

  5. In a separate bowl, combine the flour, baking powder, and salt.

    combine the flour, baking powder, and salt in a bowl

    The Spruce / Stephanie Goldfinger

  6. Add the flour mixture to the sugar mixture, alternating with the date and water mixture.

    date nut bread batter in a bowl

    The Spruce / Stephanie Goldfinger

  7. Stir in the chopped nuts with a spoon.

    add nuts to the bread batter

    The Spruce / Stephanie Goldfinger

  8. Pour into the loaf pan.

    Date nut bread batter in a loaf pan

    The Spruce / Stephanie Goldfinger

  9. Bake in the preheated oven for 45 to 55 minutes, or until a wooden pick inserted in the center comes out clean.

    Classic Moist Date Nut Bread in a loaf pan

    The Spruce / Stephanie Goldfinger

Tip

  • Use butter, shortening, or cooking oil to grease the loaf pan. Sop up any oil puddles that form and ensure there are no clumps of butter or shortening. Wiping with a paper towel helps ensure an even coating so your bread doesn't stick.
  • As with any quick bread, you do not want to overmix the batter. The final mixing should be just long enough to ensure the ingredients are incorporated.
  • This recipe will also work if you have a loaf pan of slightly smaller dimensions, such as a 8 x 4 x 2-inch pan. The loaf may be a little taller and take a few minutes extra to bake, but it will work
  • Don't delay after mixing the batter. The liquids will activate the baking powder's first round of leavening—most baking powder is double-acting, and the second round takes place in the oven. Work efficiently to get the bread into the oven as quickly as possible.

Recipe Variations

  • Make an easy cream cheese spread to complement the date bread: In a mixing bowl, beat 4 ounces of softened cream cheese with 1 1/2 teaspoons of finely grated orange zest, 3 tablespoons of confectioners' sugar, and a few drops of vanilla extract.
  • Instead of walnuts, use chopped pecans.
  • If you're concerned about tree nut allergies among your guests, skip the nuts entirely. You can also bake a second nut-free loaf.
  • Add a little bit of nutmeg, ginger, cardamom, or cinnamon to this loaf for a bit of spicy warmth.
  • Sprinkle the top of the bread with a cinnamon-sugar blend just before it goes into the oven.
  • Add the zest of an orange to the butter and sugar.

How to Store and Freeze Date Nut Bread

Date nut bread will keep at room temperature, covered, for three to four days. It's delicious toasted with butter, honey, or cream cheese.

Freeze any leftover (or extra) date nut bread by wrapping the loaf (or individual slices) in foil and freezing for up to three months. Defrost in the fridge, at room temperature, or return the loaf or slices to a 300 F oven for 15 to 20 minutes.