Oatmeal Date Bread
Warm, wholesome, and irresistibly moist, this Oatmeal Date Bread is the perfect fusion of comforting flavors and natural sweetness. Made with hearty old-fashioned rolled oats, tender chopped dates soaked in boiling water, and a touch of cinnamon, this quick bread is a delightful balance of texture and taste. The batter comes together effortlessly with pantry staples like all-purpose flour, creamy butter, and a mix of granulated and brown sugars, ensuring a rich, caramelized flavor in every bite. Ideal for breakfast, afternoon tea, or a snack, this recipe offers a bakery-quality treat that’s easy to prepare at home. Plus, it freezes beautifully, making it a great make-ahead option. Serve slices warm or at room temperature, and enjoy this wholesome indulgence any time of day!
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Recipe Information
Ingredients
- 120 grams old-fashioned rolled oats
- 190 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 150 grams pitted dates, chopped
- 240 milliliters boiling water
- 60 grams unsalted butter, melted and slightly cooled
- 100 grams granulated sugar
- 50 grams brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray. Alternatively, line it with parchment paper for easy removal.
In a small bowl, combine the chopped dates and boiling water. Let the dates soak for 10-15 minutes to soften while you prepare the rest of the recipe.
In a medium mixing bowl, whisk together the rolled oats, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Once the dates have softened, mash them gently with a fork. Add the date mixture (water included) to the wet ingredients and stir until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until no dry streaks remain. Avoid overmixing, as this can make the bread dense.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 2648 mg | 115% | |
| Total Carbohydrate | 495.9 g | 180% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 248.2 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 282 mg | 22% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1884 mg | 40% | |
*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.
