Date and Nut Bread
Moist, flavorful, and packed with natural sweetness, this Date and Nut Bread is the perfect balance of hearty and indulgent. Made with tender pitted dates soaked in boiling water for a luscious texture, and enriched with buttery richness and a hint of vanilla, this quick bread is a delicious treat for breakfast, brunch, or afternoon tea. A generous helping of chopped walnuts or pecans adds a satisfying crunch, while brown and granulated sugars create a perfectly balanced sweetness. Easy to make in under 15 minutes of prep time, this loaf bakes to golden perfection in under an hour. Serve it warm with a pat of butter, or enjoy it as a delightful snack on its own. Whether it’s for a holiday spread or a cozy homemade treat, this Date and Nut Bread is guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 cups pitted dates
- 1 cup boiling water
- 4 tablespoons unsalted butter
- 0.75 cup granulated sugar
- 0.5 cup packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (177°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easier removal.
Place the pitted dates in a medium-sized bowl and pour the boiling water over them. Add the butter and stir until it melts. Set aside to cool to room temperature.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.
In a separate bowl, sift together the all-purpose flour, baking soda, and salt.
Once the dates have cooled, mash them slightly with a fork, leaving some texture. Add the date mixture to the sugar and egg mixture, stirring until combined.
Gradually fold the dry ingredients into the wet ingredients, stirring just until no streaks of flour remain.
Gently fold in the chopped nuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
4256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.6 g | 180% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 2630 mg | 114% | |
| Total Carbohydrate | 736.4 g | 268% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 509.0 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 509 mg | 39% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3572 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
