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4.93 from 13 votes
Part of Date But Bread and two slices on the platter, served with tea on the side.
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Date Nut Bread Recipe
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

My Date Nut Bread is lightly sweet, moist, and no-fuss—made with jammy dates and walnuts, no mixer needed, and ready in just over an hour.

Servings: 1 loaf
Author: Gemma Stafford
Ingredients
  • 2 cups (10 oz/284 g) dates , pitted and chopped
  • 2 cups (16 fl oz/480 ml) boiling water
  • 2 teaspoons baking soda
  • 2 large eggs , at room temperature
  • 3 cups (15 oz/426 g) all-purpose flour
  • ¾ cups (6 oz/170 g) granulated sugar
  • ½ cup (4 oz/115 g) butter , melted
  • 1 teaspoon salt
  • 1 cup (5 oz/142 g) walnuts , toasted and chopped
Instructions
To Make the Date Nut Bread

  1. Preheat the oven to 325°F (165°C). Butter and line a 9 x 5 inch (23 x 12 cm) loaf pan and set aside.

  2. In a medium, heat-proof bowl, combine the dates, boiling water and baking soda. Cover with cling wrap and let cool to room temperature, about 30 minutes.

  3. Using a potato masher, mash the softened dates into a coarse purée.
  4. Whisk in eggs, flour, sugar, butter and salt into the dates until just combined.
  5. Fold in the walnuts, and then spread into the prepared pan.
To Bake the Date Nut Bread
  1. Bake for 55-60 minutes, until a skewer inserted into the center comes out clean.
  2. Let cool in the pan for 10 minutes before transferring to a wire rack to let cool completely.
  3. Slice and serve with butter. Store leftovers in an airtight container at room temperature for 3 days, or in the refrigerator for 5 days. This loaf also freezes well wrapped for up to 8 weeks.