Date Nut Bread

No ratings yet

This easy Date Nut Bread recipe is a classic for a reason. It's moist and the flavors are perfectly balanced. It's made with pantry staples and is perfect for breakfast, brunch, or an afternoon snack!

Prep Time10

Cook Time1

Soak Dates30

Total Time1 40

Course: bread, Breakfast, brunch, Snack

Cuisine: British

Servings: slices

Calories: 155kcal

Author: Lauren Allen

Equipment

Loaf Pan

Ingredients

¾ cup chopped pitted chopped dates (4oz or 110 grams), about 16 dates)
1 cup boiling water (240ml)
4 Tablespoons butter (57 grams)
¾ light brown sugar (150 grams)
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour (188 grams)
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup chopped walnuts (about 2 oz)

Instructions

Soak Dates: Place dates in a bowl with boiling water. Allow to soak and cool to room temperature for 30 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease a 2-pound loaf pan with non-stick cooking spray, then line with parchment paper.
Wet Ingredients: Mix butter and sugar until well combined. Add date mixture and mix. Stir in egg and vanilla.
Dry Ingredients: In a separate bowl mix flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg and walnuts.
Combine: Add to bowl with wet ingredients and stir until combined.
Bake: Pour into prepared standard loaf pan (4.5 x 9.5) and bake at 325 degrees F for about 1 hour, or until a toothpick inserted into the center comes out clean.

Notes

Yield: 1 loaf (12 slices) Serving Size: 1 slice

Instructions for Muffins: Divide batter evenly among greased muffin tins or liners and bake at 350°F for 18-25 minutes.

Freezing Instructions: Let date nut bread cool completely then keep in an airtight container or freezer safe bag in the freezer for up to 3 months. Thaw to room temperature before serving.

Nutrition

Recipe Link