Date Nut Bread Recipe

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Date nut bread is one of the most delicious of the quick breads family. Like banana bread, the recipe comes together with little effort and a short list of pantry ingredients.

Sliced Date Nut Bread loaf on a blue and white platter
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I have a giant sweet tooth, which is something I come by honestly: Mom had one, and I think everyone in her family does or did, especially her parents. My grandfather owned a candy store after all! That doesn’t mean that I can’t appreciate a slightly less sweet, yet delectable treat, like the goodness sweet bread like quick bread offers. Date-nut bread is among my favorites here, one that my sister started baking using the mini loaf pan so she could gift them when the need arises. And it does! Often! That gift-ability and the fact that this is old fashioned recipe is loaded with dates and nuts has made it a family favorite. A slice of this date bread is so satisfying on its own, and a next-level delicious recipe with slices slathered with cream cheese. Cup of tea or coffee, and I’m all in!

Ingredients for Date Nute Bread on the counter

Ingredients

Hot water

Medjool dates, pitted and chopped. Medjool dates are ideal because they are big, soft, sweet dates and they’re readily available in the produce section of the grocery store. These are considered fresh dates.

Baking soda and baking powder.

Large egg, at room temperature, lightly beaten

All-purpose flour. Look for unbleached AP flour, without the addition of whitening chemicals.

Granulated sugar. 

Cinnamon. Optional, but this adds wonderful warm spice flavor to the dates.

Salt

Olive Oil, which lends moistness to the bread. Use any oil you like here, including melted coconut oil.

Walnuts, toasted and chopped. Toasting makes for very crunchy walnuts. But different nuts can be used here. Pecans are a great substitute for walnuts, and the nuts can be omitted without any replacement–or replace with chocolate chips!

Maureen Abood standing in the kitchen stirring ingredients in a bowl

How to Make Date Nut Bread

Step 1. Coat a 9 x 5 -inch loaf pan, or three mini-loaf pans, lightly with oil. Dust with flour and tap out any excess. Preheat the oven to 350ยฐF.

Step 2. In a small bowl (heatproof), pour boiling water over the chopped dates, soaking the dates to soften them for 5 minutes. Add the baking soda and stir to combine.

Step 3. In a large mixing bowl, whisk the dry ingredients: flour, sugar, cinnamon, and salt. Add the wet ingredients, the date mixture, olive oil, lightly beaten egg, and chopped walnuts to the flour mixture, stirring just until no streaks of flour remain. 

Step 4. Use a rubber spatula to scrape the batter from the mixing bowl into the prepared pan and bake in the preheated oven for 45-55 minutes, or until the top is golden brown and a wooden pick or cake tester inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove the bread from the pan on a wire rack to cool completely. Slice with a sharp knife and serve.

Storing Leftovers

This type of bread is most delicious enjoyed on the first day it is baked. To store any leftovers, wrap the bread in plastic wrap and aluminum foil to store at room temperature for two days–we usually have eaten it all by the next day!– or even better, because the bread freezes beautifully, store it in the freezer for up to 3 months. How long does date nut bread last in the fridge? Wrapped as directed, the bread will stay nice in the refrigerator.

Date Nut bread cooling on a wire rack

More Recipes using Dates

For a rich, luscious dessert, my Sticky Date Cake is a MUST!

Coconut Date Balls are an old-fashioned recipe with lots of caramel-like flavor and great texture. A holiday favorite around here.

Warm Almond Stuffed Dates with Lime Zest is so beloved from my cookbook and pretty much every event I’ve ever held!

Loaf of date nut bread sliced on a platter
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5 from 1 vote

Date Nut Bread Recipe

Date nut bread is one of the most delicious of the quick breads family. Like banana bread, the recipe comes together with little effort and a short list of pantry ingredients.
Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes
Servings: 10 slices

Ingredients 

  • 1 cup hot water
  • 15 Medjool dates, pitted and chopped
  • 1 teaspoon baking soda
  • 1 large egg, lightly beaten
  • 2 cups all-purpose flour, unbleached
  • ยพ cup granulated sugar
  • 1/2 teaspoon cinnamon
  • ยฝ teaspoon salt
  • 3 tablespoons olive oil
  • ยฝ cup toasted chopped walnuts
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Instructions 

  • Coat a 9 x 5 -inch loaf pan, or three mini-loaf pans, lightly with oil. Dust with flour and tap out any excess. Preheat the oven to 350ยฐF.
  • In a small bowl (heatproof), pour boiling water over the chopped dates, soaking the dates to soften them for 5 minutes. Add the baking soda and stir to combine.
  • In a large mixing bowl, whisk the dry ingredients: flour, sugar, cinnamon, and salt. Add the wet ingredients, the date mixture, olive oil, lightly beaten egg, and chopped walnuts to the flour mixture, stirring just until no streaks of flour remain.ย 
  • Use a rubber spatula to scrape the batter from the mixing bowl into the prepared pan and bake in the preheated oven for 45-55 minutes, or until the top is golden brown and a wooden pick or cake tester inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove the bread from the pan on a wire rack to cool completely. Slice with a sharp knife and serve.

Nutrition

Serving: 1slice | Calories: 331kcal | Carbohydrates: 62g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 19mg | Sodium: 235mg | Potassium: 310mg | Fiber: 3g | Sugar: 39g | Vitamin A: 82IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Course: Dessert, Snack
Servings: 10 slices
Calories: 331
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36 Comments

  1. Janice Azrak says:

    I was looking at the DATE NUT BREAD recipe and when reading – you say to “add cinnamon,” – but cinnamon is not listed in the ingredients. How much cinnamon should be used.
    Thank you.

    1. Maureen Abood says:

      Great catch Janet, thank you–1/2 teaspoon cinnamon, now where it belongs in the ingredient list!

  2. Jenny says:

    I relly love your story…
    thank you for sharing, and for the bread, sounds great.
    Jenny from Mexico City

    1. Maureen Abood says:

      Thanks so much Jenny.

  3. Neha Saxena says:

    Hi. Will the egg solidify if its put in the hot water-dates mixture?

    1. Maureen Abood says:

      Good question–no, the mixture isn’t hot enough to cook the eggs–it will mix just fine!

  4. maruska says:

    HI I’m just baking this lovely bread and the smell is just divine ๐Ÿ™‚

    1. Maureen Abood says:

      How lovely!

  5. Kim Sperl says:

    Hi Maureen. I just went to your website after I’d emailed you. This is so great! The recipes look yummy. I can’t wait to try the potato wedges. I’m very excited for you—publishing your first cookbook! Congratulations.

    1. Maureen Abood says:

      Thank you so much Kim! Glad to see you here!

  6. Megan Grogan says:

    Maureen! its been so many years, but I remember well your place in Chicago with Peggy and love that I happened upon your blog somehow! gorgeous food and so excited for all the changes in your life! I live in Houston now, and there are so many fantastic Persian restaurants we go to – so I’m learning as I go and I got the Jerusalem cookbook, and so I am inspired by the whole regions’ cooking. I just bought an enormous package of dates and was unsure what to do with them next – date bread! from the great Peg Abood, no less! love it. All the best my fellow SMCer, Megan

    1. Maureen Abood says:

      Megan, how great to see you here! I love your interest in Middle Eastern food, and think this bread will make you happy! Warm regards to you in Houston from both me and Peg, and please keep in touch!

  7. Lisa Dye says:

    Hi Maureen, Joan Otto told our group at lunch about your new cookbook. But I found your blog quite by coincidence when I googled images of yeast when it is being proofed. You had the prettiest pic of yeast so I clicked and voila! I look forward to trying this and other recipes. Thanks for sharing!

    1. Maureen Abood says:

      Hi Lisa! How great to see you here–thanks so much, and please be in touch!

  8. Julia Issa-Ghantous says:

    I hope I will join a cooking school or course like you, where I learn “to cook without recipes”. I’m also Lebanese and I’m lucky to have had the opportunity to experience life solo while pursuing my Bachelor degree in Switzerland. This period of my life taught me about myself and gave me confidence.

    1. Maureen Abood says:

      Special Julie–you will love cooking school if you do it!

  9. Suzanne says:

    What a beautiful story; thanks so much for sharing. Learning to fly solo is an important part of growing up, whatever age it happens at. Can’t wait to try this bread, either.

    1. Maureen Abood says:

      Thank you, Suzanne!

  10. Mayada says:

    Hello Maureen , I am lebanese from Beirut,love ur blog.
    Did u try baking with almond meal and substitute
    The sugar with honey. Need some help there pls
    Trying to bake healthy
    Thank u
    Mayada

    1. Maureen Abood says:

      That is healthy and good, Mayada, and I wish I had tried it to tell you how it comes out. If you do, please let us all know!

    2. Maureen Abood says:

      Hello Mayada! I hope you are well in Beirut. I have not tried baking this with almond meal and honey–I think you would need a mix of alternate flours rather than just almond meal, but I don’t have a specific recipe that I have tested for that approach for this bread. Try this site for how to bake gluten-free.

  11. jenni says:

    I can’t wait to make this bread. Sounds divine. Thanks for the good storytelling too.

  12. Antonia Allegra says:

    Your introspection about flying solo is deep and useful for us all, dear Maureen. I loved this line, too:
    “Culinary school is in large measure about learning to cook without recipes, without going back to a guide to figure out the next step. Our Sherpa, once we got the hang of it and could really let go, would be our own selves.” So true. Continue writing and know that each of us flies solo all our lives, whether with others or not.
    XOOX Toni

    1. Maureen Abood says:

      Thank you dear Toni for those special words, and so true about how we always fly solo.

  13. Steve Niskanen says:

    Just a beautiful reflection! God is with you into cooking up a beautiful future. I worked in SF for almost 2 years, so I remember those hills!

  14. Deborah Murray says:

    Your stories are so interesting and inspiring. I love to read your blog! I am from Okemos and live in AZ in the winter. Your thoughts bring me back to MI in so many ways! Thank you. I also love your recipes.

    1. Maureen Abood says:

      Thank you so much Deborah, and welcome! Enjoy the AZ warmth this winter…

  15. Michelle Deiter says:

    Love it !

  16. Meaghan Barrett Grimes says:

    Just love reading And sharing in your life journey…you give the rest of us schleps the courage to follow the non traditional path… Whatever that may be…thank you for sharing, thank you for having the courage to put on the white coat… I really do wait every week for the next recipe… The candied cranberry salad was a HUGE hit!! Cheers my friend!!

    1. Maureen Abood says:

      How special Meaghan, thank you for your beautiful words. I love having you here!

  17. Susan says:

    What a beautiful obituary Bishop Lyne inspired; a life well lived. And a touching and courageous post from you, Maureen.

    1. Maureen Abood says:

      Thank you, Susan!

  18. Mary M-S says:

    I love your analogy between tempering chocolate and life lessons, well said! I stopped and sat up even straighter when I saw the name of your cooking school … all my grand nieces and nephews, and a few of their parents, call me Tante Mary! Looking forward to trying this recipe as well.

    1. Maureen Abood says:

      Thank you Tante Mary!

  19. Una Maderson says:

    Love quick breads, i.e. no yeast. This one looks great and I’ll try it. Also love your emails but haven’t had time to reply before. Una M.

    1. Maureen Abood says:

      Thank you for taking time to write, Una–I’m happy to know you are here!