Date Nut Bread
This classic date nut bread recipe has been a staple in American kitchens since the 1920s, beloved for its dark, rich crumb, natural sweetness from dates, and satisfying crunch from walnuts.
Equipment
- 8.5 x 4.5-inch loaf pan
- Parchment paper - for easy removal
- Large mixing bowl
- Medium bowl - for dry ingredients
- Small heatproof bowl or measuring cup - for soaking dates
- Wooden spoon or rubber spatula
- Hand Mixer - optional but helpful
- Measuring cups and spoons
- Cooling rack
- Toothpick or cake tester
- Digital instant-read thermometer - optional, for checking doneness
Ingredients
- 1 cup pitted dates - 170g, roughly chopped
- 1 cup water - 240ml, boiling
- 1 teaspoon baking soda - for the date soak
- 6 tablespoons unsalted butter - 85g, softened
- 3/4 cup granulated sugar - 150g
- 1/4 cup light brown sugar - 55g, packed
- 1 large egg - room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour - 190g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda - for the batter
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup walnuts - 115g, chopped
For Serving
- cream cheese - for spreading
- butter - for spreading
- honey - for drizzling
Instructions
- Preheat oven to 350°F (175°C). Grease an 8.5 x 4.5 inch loaf pan and line with parchment paper, leaving overhang on the long sides.
- Place chopped dates in a heatproof bowl, sprinkle with 1 teaspoon baking soda, and pour boiling water over them. Let soak and cool for at least 15 minutes.
- In a medium bowl, whisk together flour, baking powder, 1/2 teaspoon baking soda, salt, cinnamon, and nutmeg. Set aside.
- Beat softened butter, granulated sugar, and brown sugar in a large bowl until creamy and light, about 2 minutes. Add egg and vanilla and beat until combined.
- Pour the entire date mixture (dates and liquid) into the butter mixture and stir gently until combined.
- Add the flour mixture to the wet ingredients and fold with a spatula until just combined. Do not overmix.
- Gently fold in the chopped walnuts until evenly distributed through the batter.
- Pour batter into the prepared pan and spread evenly. Tap the pan on the counter to release air bubbles.
- Bake for 45-55 minutes, tenting with foil at the 30-minute mark if the top is browning too quickly. Bread is done when a toothpick comes out clean or the internal temperature reaches 200-205°F (93-96°C).
- Cool in the pan for 15 minutes, then lift out using parchment handles and transfer to a wire rack. Cool completely, at least 1-2 hours, before slicing.
Notes
- Don't skip the date soak: Soaking dates in boiling water and baking soda is essential for moisture, flavor, and that signature dark color.
- Use room temperature ingredients: Cold butter won't cream properly and cold egg can cause the batter to seize. Take them out 30-60 minutes before baking.
- Fold, don't stir: Once flour is added, fold gently until just combined. Overmixing develops gluten and creates a tough loaf.
- Check for doneness: Use a toothpick or thermometer (200-205°F/93-96°C). Tent with foil if the top browns too quickly.
- Let it rest overnight: For the best texture and flavor, wrap the cooled loaf tightly and let it rest at room temperature overnight before slicing.
- Toast the walnuts: For extra flavor, toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Let cool before adding to batter.
- Storage: Wrap tightly and store at room temperature for up to 5 days, refrigerate for up to 2 weeks, or freeze for up to 3 months.
- Variations: Try adding orange zest, dark chocolate chips, swapping walnuts for pecans, or adding 2 tablespoons of molasses for a deeper flavor.
- Serving suggestions: Serve with cream cheese, butter, or honey. Also great toasted for breakfast or as a tea sandwich with cream cheese and sliced pear.