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Looking down at a slice of date nut bread with visible walnut pieces and date chunks, topped with a pat of butter.

Date Nut Bread: Moist & Delicious

Moist and tender date nut bread packed with chopped dates and walnuts, made with butter and eggs for a classic homemade loaf.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 210 kcal

Ingredients
  

  • 2 cups all-purpose flour 250 g
  • 1 ½ cups chopped dates (pitted) 225 g
  • 1 cup chopped walnuts (or nuts of choice) 120 g
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon optional
  • ½ cup unsalted butter 113 g, softened
  • 1 cup granulated sugar 200 g
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup boiling water 240 ml

Instructions
 

  • Preheat Oven and Pan:

    Set oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

  • Soften Dates in Water:

    Mix chopped dates with boiling water in a bowl. Allow to rest for 10 minutes until softened.

  • Mix Dry Ingredients:

    In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

  • Cream Butter and Sugar:

    In a large bowl, beat softened butter and granulated sugar until light and fluffy.

  • Add Eggs and Vanilla:

    Add eggs one at a time, then vanilla, mixing thoroughly after each addition.

  • Fold in Dates:

    Fold in the softened dates along with any remaining water.

  • Incorporate Dry Mixture:

    Slowly incorporate the dry mixture into the wet mixture, stirring gently to avoid overmixing.

  • Fold in Walnuts:

    Fold in the chopped walnuts until evenly dispersed.

  • Transfer Batter to Pan:

    Transfer the batter to the prepared loaf pan and smooth the top.

  • Bake Until Done:

    Bake for 60 minutes until a toothpick inserted in the center emerges clean.

  • Cool and Unmold:

    Cool in the pan for 10-15 minutes, then turn out onto a wire rack to cool completely.
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