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This easy Date Nut Bread recipe is a classic for a reason. It's moist and the flavors are perfectly balanced. It's made with pantry staples and is perfect for breakfast, brunch, or an afternoon snack!
Date Nut Bread is an underrated classic that deserves the spotlight.
Date Nut Bread is an underrated classic that deserves the spotlight.There's something so comforting to me about old-fashioned recipes like Date Nut Bread, and this is a quick bread recipe that really deserves more attention. The dates add a natural sweetness and chewiness, and there's no better spice combo, imo, than cinnamon, cloves and nutmeg. My kids LOVE this date bread recipe, even with the walnuts (they don't always like baked goods with nuts inside, so this is a win!). Enjoy it any time of year, with tea for breakfast, or as an after-school snack. YUM.
Check out all of my bread recipes, including Healthy Banana Bread, Carrot Cake Loaf, and Zucchini Bread!
How to make Date Nut Bread:
Soak Dates: Place dates in a bowl with boiling water to soak, and allow to cool to room temperature (30 minutes).
Make Batter: Mix butter and sugar until well combined. Add date mixture and then stir in egg and vanilla. Combine dry ingredients in a separate bowl before adding to the wet ingredients, then stir until combined.
Bake: Pour into prepared standard loaf pan (4.5 x 8.5) and bake at 325°F (165°C) for about 1 hour, or until a toothpick inserted into the center comes out clean.
Muffin Adaptation and Freezing Instructions:
To Make Muffins: Divide batter evenly among greased muffin tins or liners and bake at 350°F for 18-25 minutes.
To Freeze: Let date nut bread cool completely then keep in an airtight container or freezer safe bag in the freezer for up to 3 months. Thaw to room temperature before serving.
More Quick Breads:
- Protein Banana Bread
- Cranberry Orange Bread
- Lemon Poppyseed Bread
- Lemon Blueberry Bread
- Banana Bread
- Pumpkin Chocolate Chip Bread
- Carrot Cake Loaf
- Beer Bread
Date Nut Bread
Equipment
Ingredients
- ¾ cup chopped pitted chopped dates, (4oz or 110 grams), about 16 dates)
- 1 cup boiling water, (240ml)
- 4 Tablespoons butter, (57 grams)
- ¾ light brown sugar, (150 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour, (188 grams)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup chopped walnuts, (about 2 oz)
Instructions
- Soak Dates: Place dates in a bowl with boiling water. Allow to soak and cool to room temperature for 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C). Grease a 2-pound loaf pan with non-stick cooking spray, then line with parchment paper.
- Wet Ingredients: Mix butter and sugar until well combined. Add date mixture and mix. Stir in egg and vanilla.
- Dry Ingredients: In a separate bowl mix flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg and walnuts.
- Combine: Add to bowl with wet ingredients and stir until combined.
- Bake: Pour into prepared standard loaf pan (4.5 x 9.5) and bake at 325 degrees F for about 1 hour, or until a toothpick inserted into the center comes out clean.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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In the general discussion/instructions you state use a standard loaf pan (4.5 x 8.5). In the recipe you state use a standard loaf pan (4.5 x 9.5). Does it matter which one you use? Thank you.
I would love to make this recipe.
Great catch! Either pan size will work just fine. The slightly longer pan may yield a lower loaf that bakes a bit faster, but both give great results. Hope you love the recipe!
When you write “add the date mixture” does this mean the boiled dates and the water?
Yes 😊
It didn’t say how much brown sugar. I’m assuming 3/4 cup, not TB or teaspoon correct. I also drained the water from the dates, oh well. We’ll see what happens. Anxious to try.