This homemade Date Nut Bread is moist, slightly dense, and full of chopped dates, nuts, and warm flavor. It’s perfect for breakfast or dessert and freezes beautifully.
Happy National Date Nut Bread Day! Dates bring a deep, caramel-like sweetness to baked goods and add potassium, protein, and fiber. Combined with crunchy nuts, they create a simple, satisfying quick bread that’s easy to prepare and great to share.
There are many ways to use dates in baking. One favorite is classic date bars that pair a soft date filling with a crumbly topping. Another seasonal favorite is pecan-date cookies with a browned butter glaze—soft cookies with a pecan-stuffed date at the center.
This Date Nut Bread recipe makes one generous loaf. You can double it and freeze one loaf for later. The technique is straightforward: soak the dates, mix the batter, fold in the nuts, and bake. Below are the ingredient list and step-by-step instructions.
Ingredients:
- 1 cup chopped dates
- 1 teaspoon baking soda
- 1 cup boiling water
- 4 tablespoons melted butter
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 1/2 cups all-purpose flour
- 1/2 cup coarsely chopped walnuts or pecans
Prepping the dates:
- Place the chopped dates in a bowl or a 2-cup measuring cup.
- Sprinkle the baking soda over the dates.
- Pour the boiling water over the dates.
- Let the dates soak while you prepare the rest of the ingredients.
Note: Do not discard the soaking water; you will use it in the batter.
If you buy packaged dates, you can use pre-chopped varieties for convenience. Fresh dates should be pitted and chopped before soaking.
Mixing the ingredients:
- Cream the melted butter and granulated sugar together with a mixer on medium-high speed. Add the egg and continue mixing on medium speed until combined.
- Strain the water from the soaked dates through a fine strainer and add the strained liquid to the mixing bowl, mixing to incorporate.
- Add the flour and mix briefly—just until the flour is almost incorporated.
- Fold in the dates and chopped nuts on low speed or by hand, mixing only until combined. Avoid overmixing to keep the bread tender.
Baking the bread:
- Preheat the oven to 325°F (165°C). Grease a 4 x 8-inch loaf pan generously with butter or nonstick spray.
- Transfer the batter to the prepared loaf pan and bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the loaf from the oven and run a sharp knife around the edges of the pan. Let the bread cool in the pan for about 10 minutes, then invert it onto a wire rack to finish cooling.
Store the cooled loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. The bread freezes well: wrap the cooled loaf tightly in plastic wrap, then in heavy foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
You can adjust the date quantity if you prefer a stronger date flavor—an 8-ounce package of chopped dates can be used instead of 1 cup. This recipe also adapts easily to mini loaves: divide the batter among mini pans and reduce baking time, checking doneness with a toothpick.
If you try this recipe, please leave a comment and rating—feedback is always appreciated.
Date Nut Bread
Description
Moist and slightly dense, this Date Nut Bread is studded with chopped dates and walnuts or pecans. The liquid from the soaked dates deepens the flavor and keeps the crumb tender.
Ingredients
- 1 cup chopped dates
- 1 teaspoon baking soda
- 1 cup boiling water
- 4 tablespoons melted butter
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 1/2 cups all-purpose flour
- 1/2 cup coarsely chopped walnuts or pecans
Instructions
- Preheat the oven to 325°F (165°C). Grease a 4 x 8-inch loaf pan with butter or nonstick spray.
- Prepping dates: Place dates in a bowl, sprinkle with baking soda, pour boiling water over them, and let cool. Reserve the soaking liquid.
- Mixing: Cream the melted butter and sugar on medium-high. Add the egg and mix until combined. Strain the reserved date liquid into the bowl and mix in.
- Add the flour and mix just until almost combined. Fold in the dates and nuts on low speed or by hand; do not overmix.
- Baking: Pour the batter into the prepared pan and bake 55–60 minutes, or until a toothpick comes out clean.
- Cool: Run a knife around the pan edges, cool 10 minutes in the pan, then invert onto a wire rack to finish cooling.
- Storage: Keep the bread in an airtight container for up to 3 days at room temperature or refrigerate up to 5 days.
- Freezing: Wrap cooled bread tightly and freeze up to 3 months. Thaw in the refrigerator overnight.
Notes
- Freezing: Wrap the cooled loaf in plastic wrap, then heavy foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Date amount: A standard 8-ounce package of chopped dates can be used if you prefer a stronger date flavor than 1 cup provides.
- Mini loaves: Divide batter into mini loaf pans. Baking time will vary by pan size—use a toothpick to check doneness.