Suggestions
🖨️

Date Nut Bread

Chop Rating
chopchopchopchopchop
Sign in to review
Not yet rated
breads•american•vegetarian, contains nuts, contains eggs, contains dairy, contains gluten
1 hour 25 minutes•1 loaf (10–12 slices)•

Ingredients

  • butter – softened (for greasing pan)
  • 8 ounces pitted dates – chopped
  • 1 teaspoon baking soda (4.6g)
  • 1 cup water – boiling
  • 4 tablespoons unsalted butter – melted
  • 1 cup granulated sugar (200g)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour (240g)
  • 1/2 teaspoon fine salt
  • 1 cup walnuts – chopped
Date Nut Bread

Instructions

  1. 1.

    Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and line with a parchment sling if you like.

  2. 2.

    In a heatproof bowl, combine the chopped dates and baking soda. Pour the boiling water over them, stir, and let stand until the dates are softened and the mixture is lukewarm, 10–15 minutes.

  3. 3.

    Stir in the unsalted butter until melted, then whisk in the granulated sugar and vanilla. When the mixture is just warm to the touch, whisk in the egg until smooth.

  4. 4.

    In a separate bowl, whisk together the all-purpose flour and salt. Add the dry ingredients to the date mixture and fold gently until just combined.

  5. 5.

    Fold in the chopped walnuts until evenly distributed; do not overmix.

  6. 6.

    Scrape the batter into the prepared pan and smooth the top. Bake until a tester inserted in the center comes out clean and the top is well browned and slightly domed, 55–65 minutes.

  7. 7.

    Cool in the pan for 10 minutes, then lift out to a rack and cool completely before slicing.

Date Nut Bread is a moist American quick bread that balances the caramel-like sweetness of dates with the pleasant crunch of toasted walnuts. The crumb is tender and sliceable, perfect for breakfast toasting, afternoon tea, or a simple dessert. Its flavor deepens as it rests, often tasting even better the day after baking.

This loaf emerged in early 20th-century American home baking, when tea breads and coffee loaves became popular for entertaining and everyday treats. Advertisements and community cookbooks helped spread date-based loaves during the interwar period, highlighting pantry-stable fruit and nuts. Over time, regional touches—like hints of orange, coffee, or molasses—appeared, but the core identity has remained: a soda-softened date batter studded with walnuts and baked as a humble, comforting loaf.