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Slices of Date Nut Bread.

Date Nut Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 10 reviews
  • Author: Cindy @mycountrytable
  • 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


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.


Units Scale
  • 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


  1. Preheat oven to 325 degrees.  Grease one 4 x 8″  loaf pan generously with butter or spray with cooking spray.
  2. 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.
  3. Mixing: With a mixer, cream 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.
  4. 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.
  5. Baking: Transfer batter to the greased loaf pan and bake for 55 to 60 minutes until a toothpick test comes out clean.
  6. 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.
  7. Store bread in an airtight container for up to 3 days or refrigerate for up to 5 days.
  8. Bread can be wrapped and frozen for up to 3 months.


  • 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.