Date Nut Bread
This homemade Date Nut Bread is moist, slightly dense, and simply packed with dates, pecans, and flavor! It’s a great breakfast or dessert bread, and it freezes beautifully!!
Happy National Date Nut Bread day!! Dates add the most wonderful flavor to recipes, and they also contain potassium, protein, and fiber! They are combined with nuts in this delicious bread and it’s super easy to make!
There are so many delicious recipes that contain dates. One of my favorites is this recipe for Ultimate Date Bars. These bars were offered by Betty Crocker back in the day in the form of a box mix. I begged my mom to let me make them each week. Years later, Betty Crocker discontinued the mix and I was so disappointed. A few years ago I was delighted to find a homemade recipe for date bars in a Betty Crocker cookbook, and they are just as delicious as I remember!
One of the most popular cookie recipes on my blog during the holidays is my Pecan Date Cookies recipe. There’s a pecan stuffed date in the center of each soft cookie and they’re glazed with a browned butter glaze. Delicious!
Okay, now let’s talk about this delicious Date Nut Bread recipe. This bread is super easy to make and it makes one loaf. You can double the recipe, and freeze one loaf for later if you like. I just placed one in my freezer for the holidays this coming week. I’ll show you how easy it is to make. First, let’s start with the ingredients.
Ingredients:
- 1 cup chopped dates
- 1 teaspoon baking soda
- 1 cup boiling water
- 4 tablespoons melted butter
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 1/2 cups all-purpose flour
- 1/2 cup coarsely chopped walnuts or pecans
Prepping the dates:
- Simply place the dates in a bowl.
- Sprinkle 1 teaspoon of baking soda over the dates.
- Pour 1 cup of boiling water over the dates.
- Allow the dates to soak while you finish the rest of the recipe.
Note: Do not discard the water after soaking the dates. You will use it.
If you’re using fresh dates you will obviously chop them. However, if you choose to use packaged dates, as I did, purchase the ones already chopped.
Mixing the ingredients:
- With a mixer, mix the butter, and sugar together on medium-high speed. Add the egg and mix on medium speed until all ingredients are thoroughly combined. Using a strainer, strain the water from the dates into the mixing bowl and mix it in.
- Add the flour and mix just long enough to almost incorporate all the flour. Add the dates and nuts and mix on low speed just to incorporate. Don’t over mix.
Baking the bread:
- Transfer batter to a greased loaf pan and bake at 325 degrees for 55 to 60 minutes until a toothpick test comes out clean.
- Run a sharp knife around the edges of the pan, and allow the bread to cool in the pan for 10 minutes. Invert the bread onto a wire rack to finish cooling.
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PrintDate Nut Bread
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Category: breads/desserts/Christmas
- Method: bake
- Cuisine: American
Description
This Date Nut Bread is moist, slightly dense, and studded with chopped dates and pecans or walnuts. The water from the soaked dates adds even more flavor to this delicious bread.
Ingredients
- 1 cup chopped dates
- 1 teaspoon baking soda
- 1 cup boiling water
- 4 tablespoons melted butter
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 1/2 cups all-purpose flour
- 1/2 cup coarsely chopped walnuts or pecans
Instructions
- Preheat oven to 325 degrees. Grease one 4 x 8″ loaf pan generously with butter or spray with cooking spray.
- Prepping dates: Add the dates to a bowl or 2-cup measuring cup. Sprinkle the baking soda over the dates. Pour the boiling water over the dates and allow them to cool. Do not discard the water.
- Mixing: With a mixer, mix the butter, and sugar together on medium-high speed. Add the egg and mix on medium speed until all ingredients are thoroughly combined. Using a strainer, strain the water from the dates into the mixing bowl and mix it in.
- Add the flour and mix just long enough to almost incorporate all the flour. Add the dates and nuts and mix on low speed just to incorporate. Don’t over mix.
- Baking: Transfer batter to the greased loaf pan and bake for 55 to 60 minutes until a toothpick test comes out clean.
- Run a sharp knife around the edges of the pan, and allow the bread to cool in the pan for 10 minutes. Gently shake the pan up and down to loosen the bread from the bottom of the pan. Invert the bread onto a wire rack to finish cooling.
- Store bread in an airtight container for up to 3 days or refrigerate for up to 5 days.
- Bread can be wrapped and frozen for up to 3 months.
Notes
- Freezing Instructions: Wrap the baked & cooled loaf securely in plastic wrap, then wrap in heavy foil. Freeze the bread for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- Dates: Chopped dates come in 8-ounce packages. If you prefer to use the whole package versus 1 cup of dates you can. The bread will have a stronger date flavor.
- Mini Loaves: You can make mini loaves by following the recipe above. Divide the batter equally between your mini loaf pans. The bake time and yield will depend on the size of your mini loaf pans. Check with a toothpick for doneness.
Hi,
I am so anxious to make this. Can I use self rising flour?
Hi Sandra, I have not tried making this recipe with self-rising flour. The recipe doesn’t call for much leavening, just 1/2 teaspoon of baking soda. I would think the self-rising would be fine. It might cause the bread to rise a little more. I hope this helps. Please let me know how it turns out with the self-rising flour. Happy baking!
Actually the recipe calls for 1 teaspoon of baking soda added to the dates and boiling water mixture.
Hi Cindy, I made this last week and I LOVED it! Decided to make a loaf for my mother, but this time I forgot to add the baking soda to the dates. Can I simply add it to the flour mixture?
Hi Keri, Yes that should be fine.
Sandwich with whipped cream cheese and crushed pineapple. Delish!!
Do you have a reccomendation on the type of dates? I think medjools would probably be good.
I look forward to making this. Can I sub some of the all purpose flour for whole wheat?
Hi Betty, Yes you can.
Making this today in honor of my Nana. She made the best date nut bread. Dark and sweet for cream cheese sandwiches❤
Hi Cindy,
I’m trying to figure how the three different amounts of ingredients on the 1x, 2x, 3x doesn’t change the size of the loaf pan and cook time. They are all the same. Can you shed light on how they differ? I’m confused and would loved to make either the 2x or 3x, but I’m hesitant without clarity first. Thank you so very much! My mother use to buy the Van de Kamp’s Date Nut Loaf and would spread cream cheese on each slice. What a treat those times were. It’s been at least 45 years since I’ve had this wonder treat.
Michelle
Hi Michelle, Aren’t those wonderful memories. I loved making the box mix back then. If you double the recipe, use 2 loaf pans. If you triple it, use 3. I hope you enjoy it just like when you were a kid. 🙂
Awesome recipe! I made four (4) loaves this morning and froze them. They turned out beautifully and the house smelled wonderful. We haven’t cut into a loaf yet but if the batter is any indication the bread will be delicious. I’m always making sweet quick breads and looking for new recipes. Thanks for a great one!
Excellent date bread. Moist
Will definitely make again.
I love this recipe for date bread. I just made it for the second time. It reminded me so much of the date bread my mom made when I was a little girl.
Hi Brenda, I’m so glad you liked it. I love how moist and flavorful it is. If you love dates, you should try my date bar recipe, (https://mycountrytable.com/date-bars/). They are the best!
Can I used dried diced dates for this recipe? I’m a dummy and didn’t read the package thoroughly!
Hi Kiley, Yes, you certainly can.
Hi there i would love to make this receipe but there usi something that reads with confusion lol
You say to strain the water from the dates into the mixing bowl???
Sorry can you clarify what you mean?
I would imagine you would strain the water and keep the dates otherwise if you are straining the water and adding the water.
I am very confused.
Do I add the soaked dates AND water to the mix?
Hi Az, In step #3 you’re draining the water from the dates, and adding the water only to the mixing bowl. In step #4 you’re adding the dates and nuts.
Fabulous. My husband and I ate the whole loaf in 2 days. Making more today. 2 loaves this time.
This is the recipe I have been searching for.
Hi Gail, I’m happy to hear you liked it. You can also freeze one of them if you don’t want to tempt yourself to eat two at one time. 🙂
Have you made his recipe into muffins?
Hi MaryAnn, No, sorry I haven’t.
I had candied cherries left from fruitcake cookies that I needed to use so I added about 1/2 cup chopped cherries
I’ve made this and tweeked it a little, and it turned out even more delicious. I did half the amount of dates, but substituted the other half with fruit nut mix and still added the baking soda and boiling water. It turns out so good everytime either way! I say it takes me an hour to make, and an hour for the entire loaf to be devoured by our family. Thanks for the new family fav!
Hi, I’m so glad it was a hit. Thanks for the tips on the add ins too. 🙂
I made this for my ladies brunch for 14 gals. I t was easy to slice thin and then put creamed cheese sandwiches with it. Everyone loved it And they ate every bit of it! Thank you so much for the recipe.
Hi Maude, Yay! I’m so glad it was a hit. It’s so moist and flavorful. I haven’t met anyone who didn’t like it. Happy Baking! 🙂
Hi Cindy. Would it be possible to use gluten free flour instead of regular flour? I’m so eager to make this recipe, but half my husband is gluten intolerant
Hi Tiffany, I honestly haven’t used gluten free flour in anything, but I don’t see why it would not work. Please let me know how it turns out. 🙂
Can I sub. Margarine or oil for butter
Hi Kathleen, You can substitute margarine, if need be. It won’t be as buttery, but I don’t suggest oil. It is already moist, and it will become soggy.
I made this recipe and it is delicious! The only problem was that part of the bottom stuck to the pan although I buttered it generously. I’m thinking next time to either use butter and flour on the pan, or maybe lining the pan with parchment paper. Otherwise I’m happy with the recipe and can’t wait to have a few slices with cream cheese, my favorite!
Hi Stephanie, I’m so glad you liked it. Feel free to use parchment paper or waxed paper in the bottom.
Just made this and I’m about to turn it out of the loaf pan, It smells wonderful and looks great. Can’ wait till it cools enough to have a slice. Thank you for the recipe.
Hi Charlie, You are so welcome. I hope you love it! 🙂
Made this for mother who is 87 made her so happy said was was best she ever had thanks
Hi Joel, I’m so happy she liked it. 🙂
The most delicious surprise was how delicious it was! Barely got it cooled and two people who were full after dinner chowed down half a loaf with and without a cream cheese spread. Easy peasy to make and fun to watch guests take their first bite with expressions of joy and pleasure at the rich flavors they discovered!
Hi Abulita, I’m so glad to hear it was a hit! 🙂
Cindy – my Mom used to make a great fruitcake using a date nut mix. This date nut bread sounds delicious, but what if I added some of the candied fruit…and maybe brandy in place of some of the the date water. Any thoughts?…or hesitations? – Linda
Hi Linda, That sounds interesting. I can’t say, since I haven’t tried it, but please let me know how it turns out.
Very easy to put together. Very moist and tasty! Love the texture!
My only change will be adding more dates to my mixture. I love dates!
Fantastic recipe! I’ve made it several times now, and everyone loves it and demands the recipe! I tweaked it a bit by adding 2 tablespoons of orange zest, and instead of 1 cup of boiling water, I added half a cup. Then, when I mix in the flour, I added half a cup of orange juice. Either way is delicious!
I had some dates left over from another recipe and was looking for a recipe to use them up. I also had some dried apricots. This recipe is fantastic. I shared with several people and everyone loved it! I will definitely make this for Christmas gifts. Thanks so much for sharing!
Hi Lynne, I’m so glad you liked it and it was a hit with your friends! 🙂
I have fresh and very soft dates. Can I omit the date-soaking step?
Hi Joy, You still need to soak them in the water, then use the water in the recipe too.
Can I add raisins to this recipe? Also, can I hand mix as I just found that my hand mixer no longer works.
Hi Trudy, Do you mean in place of the dates?
Really good, but I added 1/2 tsp of salt and baking powder and it wasn’t super dense. I also added some craisins for a tart surprise as the bread is sweet.
SALT. Why would you leave it out? Really needs salt. Otherwise it’s very nice.
Can I substitute vegetable oil for butter?
Hi Joann, Yes you can, since there is not a large amount of butter.
Recipe says to save the water but you never said what to do with the water. ?
Hi Mary, See step #3 on the recipe card. The water gets added to the mixture before the dates get added.
Made this while visiting my Mom and brother. It was gone before it was completely cooled. So good!!
Hi Patricia, I’m so glad it was a hit. Happy baking! 🙂
Hi would I be able to make this vegan using vegan yogurt in place of egg.
Hi Marissa, I’m afraid I can’t answer that. I’ve never used vegan yogurt in bread. Sorry. Please let me know if it works for you.
Easy really good recipe. Second time I used coffee, tsp brandytsp sp vanilla to soak dates instead of just water. Either way this was good.
In the ingredient list you say to use melted butter. In the instructions it says to cream the butter and sugar together. I’ve never creamed melted butter with sugar. Which is correct: melted or solid?
Hi Leslie, Sorry for the confusion. It’s melted and I changed the wording from cream to mix. It really wouldn’t matter though if you used softened butter.
Delicious! I used half brown sugar as a personal preference. Loved sleeping the dates and using the liquid; what a great way to get the flavor into the bread.
Hi Tracy, I’m so glad you liked it. It’s one of my favorites. I hope you’ll give this recipe a rating! 🙂