Moist and Gooey Date Bread with Walnuts
I absolutely love dates, and I bake with them all the time! This bread is one of my favorite date recipes and I’m also quite fond of making date cookies.
My classic date walnut bread is incredibly moist and a bit gooey, with bits of Medjool dates in every bite that taste like little bursts of caramel.
Since the dates are naturally sweet, I didn’t need to add much sugar to the recipe!
I also love pairing dates with walnuts, just be sure to toast them first to bring out their flavor and prevent them from staying raw in the bread.
This date bread will stay soft and fresh for days and gets even better as the flavors deepen. It’s one of those bakes that tastes amazing right out of the oven, and just as good the next morning with my first cup of coffee.
Key Date Nut Bread Ingredients
Here’s what you need to make this delicious date quick bread:
Complete list of ingredients and amounts can be found in the recipe card below.
- Medjool Dates: I usually prefer to use large Medjool dates when I’m baking since their flavor is so wonderfully rich and caramelly. They can be a little bit more expensive than “regular” dates, but I think it’s worth it! Choose fresh, soft dates whenever possible.
- Walnuts: Buy raw, whole walnuts for this recipe. I’ll show you how to toast them to bring out all of their amazing nutty flavor.
- Boiling Water: Soaking in boiling water is key to softening the dates! Be sure to plan ahead, as it takes a little while for them to cool down enough to handle.
- Brown Sugar: The dates are already sweet, so we don’t need to add much sugar to the date bread batter. Light brown sugar or dark brown sugar can be used.
- Vanilla Extract: A good quality pure vanilla extract will enhance all of the other flavors in the recipe.
- Olive Oil: Extra virgin olive oil adds moisture, richness and incredible flavor the the bread.
How To Make Date Nut Bread
1: Chop the dates into small pieces.
2: Soak the dates in boiling water. Let sit until the water has cooled to room temperature.
3: Whisk together the flour, baking powder, and salt.
4: Add baking soda to the dates and water mixture. Then stir in olive oil, brown sugar, eggs, and vanilla.
5: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6: Fold in the chopped toasted walnuts.
7: Grease and line a loaf pan. Pour the date bread batter into the pan.
8: Bake in a preheated oven for 40-45 minutes.
Tip!
To keep the parchment paper out of the way, use all-metal binder clips! I love this tip, especially when I’m making quick breads. The parchment paper is so helpful when removing the bread from the pan.
How to Toast Walnuts
It’s so easy, and only takes a few minutes in the oven!
- Preheat the oven to 350°F (180°C), or 160°C if using a fan oven.
- Spread raw walnut halves on a sheet pan, and toast in the preheated oven for 7 minutes.
- Remove the pan from the oven, allow the nuts to cool, and chop into small pieces to add to the bread.
Recipe Tips
- Soaking Dates: If your dates are dried, you will want to soak them for a bit longer so that they are nice and soft. Even fresh dates should be soaked though to make them perfect for this bread recipe.
- You don’t need to drain the dates. They will absorb some of the water, and the remaining water in the bowl is part of the recipe.
- Toast the Walnuts before adding them for better flavor.
- Don’t Overmix the Batter. Stir the dry ingredients in only until the batter is combined. Overmixing can lead to dry, crumbly bread.
- To Check for Doneness, insert a toothpick into the center of the loaf. If it comes out clean, the bread is ready! You can also check the temperature. Bread is cooked when it reaches a temperature of 200°F (93°C).
- Cool Completely. For neat, clean quickbread slices, try to avoid cutting into the loaf until it is fully cooled down. If you cut into the loaf while it’s still warm, it will likely crumble.
Storing Tips
Once cooled, keep your date bread in an airtight container. It will stay fresh for up to 4 days at room temperature or up to 7 days in the fridge.
This date bread freezes very well! Wrap the loaf tightly and freeze it for up to 3 months. Allow your loaf of bread to thaw overnight in the fridge before serving.
Date Nut Bread Variations
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- Olive oil adds a subtle flavor, but you can replace it with melted butter for a more traditional taste.
- Instead of walnuts, try this quick bread with toasted pecans! You can also omit the nuts if you prefer.
- Want to add spices? Try cinnamon or cardamom for extra warmth.
- Whole wheat flour will make this recipe very dense. Try it with half whole wheat and half all-purpose flour to make it a bit healthier.
Common Questions About This Date Nut Bread Recipe
What is the difference between Medjool dates and regular dates?
Medjool dates are larger, sweeter, and softer than regular dried dates, which makes them the perfect option for baking bread with. They have a caramel-like flavor and a melt-in-your mouth texture, while common dates are smaller, firmer, and not as easy to chew.
Can I make this with other types of dates?
You can, but the flavor and texture will be slightly different. No matter which types of dates you use, be sure to soak them well so that they are as soft as possible before making the bread.
Does Date Nut Bread Need to Be Refrigerated?
Once baked and cooled, you can store this old fashioned date nut bread at room temperature. If sealed in an airtight container, it will stay fresh for up to 4 days. There’s no need to keep it in the fridge, but you can store it there to keep it fresh for up to a week!
What size loaf does this recipe make?
Bake this recipe is a 9×5 inch loaf pan. You will end up with a loaf that is about 750 grams. An 8 1/2 x 4 1/2 inch pan will also work, and a 10×5 inch pan will probably be too big.
More Easy Quick Bread Recipes
Starbucks Lemon Loaf Copycat
Pumpkin Zucchini Bread with Chocolate Chips
Hawaiian Banana Bread
Eggnog Bread
Enjoy this easy date bread recipe! It’s definitely one of my favorites, and I know that you’re going to love it too.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Date Nut Bread
Recipe Video
Equipment
- Mixing Bowls
- 8.5×4.5 inch loaf pan 22 x 11.5 cm
- Parchment paper
- Wire rack
Ingredients
- 1 ½ cups (180 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (180 ml) boiling water
- 1 ½ cups (200 g) Medjool dates pitted and diced
- ½ teaspoon baking soda
- 2 tablespoons (30 ml) extra virgin olive oil
- ⅓ cup (75 g) light or dark brown sugar
- 3 large eggs at room temperature
- 1 teaspoon (5 ml) pure vanilla extract
- 1 cup (120 g) chopped walnuts
Instructions
- Preheat the oven to 350°F (180°C), or 160°C if using a fan oven.
- Spread raw walnuts on a sheet pan, and toast for 7 minutes. Remove, allow to cool and chop into smaller pieces.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Soak the dates: In a separate bowl, pour the boiling water over the chopped dates. Let them soak until the mixture cools to room temperature. Once cooled, stir in the baking soda.
- To the date mixture, add the olive oil, brown sugar, eggs, and vanilla. Whisk until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts.
- Grease and line a 9×5-inch (23×13 cm) loaf pan with parchment paper. Pour in the batter and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the internal temperature reaches 200°F (93°C).
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes:
- Soaking Dates: If your dates are dried, you will want to soak them for a bit longer so that they are nice and soft. Even fresh dates should be soaked though to make them perfect for this bread recipe.
- Toast the Walnuts before adding them for better flavor.
- Don’t Overmix the Batter. Stir the dry ingredients in only until the batter is combined. Overmixing can lead to dry, crumbly bread.
- To Check for Doneness, insert a toothpick into the center of the loaf. If it comes out clean, the bread is ready! You can also check the temperature. Bread is cooked when it reaches a temperature of 200°F (93°C).
- Cool Completely. For neat, clean slices, try to avoid cutting into the loaf until it is fully cooled down.
- This recipe makes a 750 g loaf, that I slice into 75 gram slices (approx).
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Peggy says
This looks so good! Reminds me of my mother’s, which was delicious! I will make it according to the recipe, and I would also like to try it with gluten-free flour and coconut sugar. What do you think?
Thank you, Diana! I’m looking forward to trying more of your recipes. Have already saved some!
Little Sunny Kitchen says
I think that an all purpose GF flour will work well, but I haven’t had much experience baking with coconut flour. If you try it, come back and let me know how it turns out!
Sheri Evans says
In the instructions it calls for vanilla extract but it’s not listed as an ingredient. How much does it need?
Diana says
Thanks for the heads up, Sheri! You’ll need 1 teaspoon (5 ml) of vanilla extract. I’ve updated the recipe, hope you enjoy it!