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Date nut bread is one of my favorite quick breads to make for company or a weekend snack. The dates help moisten the cake and add sweetness.
This loaf comes together without a mixer and freezes beautifully—ideal for unexpected guests. It’s great on its own, but even better with a smear of butter or cream cheese. Try it with a maple or orange cream cheese spread for something special.
What You’ll Like About This Dish
Easy and fuss-free. No mixer needed—just a bowl, a spoon, and simple ingredients.
Moist and flavorful. Dates add sweetness and help keep the loaf tender for days.
Great for freezing. Make a loaf ahead and keep slices ready for company or snacks.
Versatile add-ins. Customize with nuts, chocolate chips, or coconut.
Ingredient Notes
- Dates: Medjool or Deglet Noor both work—use pitted and chop coarsely. Pre-chopped are fine in a pinch.
- Liquid: Use boiling water, brewed coffee, or orange juice depending on your flavor preference.
- Brown sugar: Light or dark brown sugar adds depth and sweetness.
- Butter: Softens the dates and gives richness to the loaf.
- Baking soda & baking powder: Ensure proper rise and texture.
- Flour & salt: All-purpose flour with a bit of salt for balance.
- Egg & vanilla: Bind the batter and add warmth.
- Nuts: Walnuts or pecans are classic; feel free to swap in others or leave them out.
Steps to Make Date Nut Bread
- Preheat the oven and prepare a standard loaf pan.
- Bring water (or coffee or juice) to a boil.
- In a bowl, combine dates, butter, sugar, and baking soda. Pour the hot liquid over and let sit to soften.
- Whisk in the egg and vanilla once the mixture has cooled.
- Combine the dry ingredients in a mixing bowl.
- Stir the date mixture into the dry ingredients until blended.
- Fold in the chopped nuts.
- Pour into the loaf pan and bake until a skewer comes out mostly clean.
- Cool slightly, then slice and serve warm or at room temperature.
Tips for the Best Date Nut Bread
- Chop dates coarsely for more texture; finer chops will yield a smoother loaf.
- Soaking the dates in hot liquid is essential—don’t skip the rest time.
- Tent with foil after about 35 minutes to prevent over-browning.
- Let the loaf cool before slicing for cleaner cuts.
Recipe Variations
- Spiced version. Add 1/2 teaspoon cinnamon and a pinch of nutmeg or cloves.
- Chocolate chip twist. Stir in 1/2 to 1 cup of chocolate chips with the nuts.
- Coconut addition. Add 3/4 cup sweetened or unsweetened shredded coconut to the batter.
- Nut-free. Omit nuts entirely or swap in seeds like sunflower or pumpkin.
Serving Suggestions
- Serve with cream cheese, butter, or maple spread.
- Pair with tea, coffee, or a chai latte.
- Add to a breakfast spread with fruit and yogurt.
- Include in a holiday treat box or snack board.
How to Store and Reheat
Refrigerate: Store tightly wrapped or in an airtight container in the refrigerator for up to 5 days.
Freeze: Wrap the loaf or individual slices in plastic wrap and freeze in a zip-top bag for up to 3 months.
Reheat: Warm slices gently in the microwave or toast lightly and spread with butter or cream cheese.
Date Nut Bread
Ingredients
- Baking spray for the loaf pan
- 1 cup water, brewed coffee, or orange juice
- 2 cups chopped dates
- 5 tbsp unsalted butter, cut into pieces
- 1 tsp baking soda
- ¾ cup light or dark brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 ⅔ cups (208 grams) all-purpose flour
- ¾ tsp fine salt
- ½ tsp baking powder
- ¾ cup chopped pecans , or walnuts
Recommended Equipment
- Small saucepan
Instructions
- Heat the oven to 350°F and spray a 9-by-5-inch loaf pan with baking spray.Baking spray for the loaf pan
- Bring the water, coffee, or orange juice to a boil in a saucepan over medium-high heat.1 cup water, brewed coffee, or orange juice
- Put the dates, butter, baking soda, and brown sugar in a medium bowl. Pour the hot liquid over the date mixture and stir;let stand for 15 minutes to soften the dates and cool until warm.2 cups chopped dates | 5 tbsp unsalted butter | 1 tsp baking soda | 3/4 cup light or dark brown sugar
- Whisk the egg and vanilla into the cooled date mixture.1 large egg | 2 tsp vanilla extract
- Combine the flour, salt, and baking powder in a mixing bowl and stir or whisk to combine.1 2/3 cups (208 grams) all-purpose flour | 3/4 tsp fine salt | 1/2 tsp baking powder
- Pour the date mixture into the mixing bowl with the flour mixture and gently mix just until blended.
- Fold in the chopped nuts.3/4 cup chopped pecans
- Spoon the batter into the prepared loaf pan and spread evenly.
- Bake for 45 to 55 minutes, tenting after about 35 minutes if browning too quickly. A wooden skewer or toothpick inserted into the loaf should come out with just a few crumbs clinging to it.
- Let the bread cool in the pan for 10 minutes, then turn it out onto a rack to cool completely before slicing.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
