Classic Date Nut Bread
This classic date nut bread is soft, moist, and naturally sweetened with dates, offering a rich, caramel-like flavor. The crunch of walnuts adds texture, making it a perfect breakfast, snack, or dessert. With no kneading or proofing required, this easy quick bread comes together effortlessly. Serve it warm with butter, cream cheese, or honey, and enjoy a comforting homemade treat!
Equipment
- Mixing bowls
- 9x5-inch loaf pan
- Measuring Cups & Spoons
- Whisk or spatula
- Oven
- Wire rack for cooling
Ingredients
- 1 cup chopped dates Medjool or Deglet Noor
- ¼ cup butter
- 1 cup boiling water
- ½ cup brown sugar packed
- 1 large egg beaten
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped walnuts or pecans
- 1 teaspoon vanilla extract optional
- Optional Add-Ins:
- ½ teaspoon ground cinnamon or nutmeg for warmth
- 1 tablespoon orange zest for a citrusy twist
- ½ cup raisins or dried cranberries for added sweetness
Instructions
- Step 1: Prepare the Dates
- Chop the dates into small pieces and place them in a medium bowl.
- Add butter and boiling water over the dates. Stir gently and let it sit for 10–15 minutes to soften the dates.
- Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together flour, baking soda, baking powder, and salt. If using spices, add them now.
- Step 3: Combine the Wet and Dry Mixtures
- Stir the brown sugar into the date mixture, then add the beaten egg and vanilla extract (if using).
- Gradually fold in the dry ingredients, mixing until just combined. Avoid overmixing to keep the bread soft.
- Gently fold in chopped walnuts (and any optional add-ins).
- Step 4: Bake the Bread
- Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Pour the batter into the pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Step 5: Cool and Serve
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve warm with butter, cream cheese, or honey. Enjoy!
Notes
For a vegan version: Substitute egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and butter with coconut oil.
For a gluten-free option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Storage: Store at room temperature for 3–4 days, refrigerated for up to a week, or freeze for up to 3 months.
Reheating: Toast slices for a slightly crisp texture, or warm in the microwave for 15–20 seconds.
For a gluten-free option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Storage: Store at room temperature for 3–4 days, refrigerated for up to a week, or freeze for up to 3 months.
Reheating: Toast slices for a slightly crisp texture, or warm in the microwave for 15–20 seconds.