Date Nut Bread Recipe
Date nut bread is a deliciously soft, sweet and moist quick bread filled with dates, warming spices and nut. This spiced date bread is quick and easy to make using simple ingredients. Enjoy this sticky date and nut bread plain or topped with your favorite glaze.
Equipment
- 1 8.5 x 4.5 or 9 x 5 (23 x 13 cm) loaf pan
- 1 sheet parchment paper
- 1 heat safe bowl
- 2 large mixing bowls
Ingredients
- 2 cups (230 g) Medjool dates, pitted about 16 dates
- 1 teaspoon baking soda
- 1 cup (240 ml) very hot water or coffee
- 1½ cups (180 g) all purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg or cloves
- 4 tablespoons (57 g) unsalted butter, melted and slightly cooled
- 1 cup (200 g) light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ - 1 cup toasted walnuts, chopped
Instructions
- Preheat the oven to 350 F (170 C). Line a 8.5 x 4.5 (preferrably) or 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides.Move the center rack to the rung right below in the lower third of the oven.
- Place pitted and chopped dates into a medium bowl. Top the dates with baking soda. Gently toss the dates to cover with baking soda. Pour boiling coffee or water over the dates, cover with a tea towel and allow the dates to soak for about 15- 20 minutes.2 cups (230 g) Medjool dates, pitted, 1 teaspoon baking soda, 1 cup (240 ml) very hot water or coffee
- In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg or cloves and salt together until well combined. Set aside for now.1½ cups (180 g) all purpose flour, 1½ teaspoons baking powder, 1 teaspoon ground cinnamon , ½ teaspoon salt, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg or cloves
- In a large mixing bowl whisk the cooled melted butter, light brown sugar, egg and vanilla extract together until smooth and well combined. Pour all of the chopped date mixture, including the coffee into the wet ingredients. Gently stir to mix until just combined. Whisk the dry ingredients into the wet. Stir in the walnuts or your nut of choice.4 tablespoons (57 g) unsalted butter, melted and slightly cooled, 1 cup (200 g) light brown sugar, 1 large egg, room temperature, 1 teaspoon vanilla extract , ½ - 1 cup toasted walnuts, chopped
- Evenly pour the date bread batter into the prepared pan. Bake the date loaf cake for 50 - 60 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Cool the date loaf bread in the pan for 10 - 15 minutes. Using the parchment overhang, gently remove the bread from the pan to fully cool on a cooling rack.
Notes
Store: Place the date and nut bread in an airtight container to store at room temperature for up to 5 days. After 5 days transfer the loaf cake to the fridge for up to 2 more days.
Serve: I enjoy this date nut bread plain or topped with whipped honey butter or maple butter. If you prefer to make this more suitable for a sweet, decadent dessert, I recommend serving slices with toffee or caramel sauce and ice cream.
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