Classic Date Nut Bread
A moist and flavorful date nut bread with a rich, caramel-like sweetness and a delightful crunch from walnuts. Perfect for breakfast or an afternoon snack!
Equipment
- 1 Mixing Bowl For combining wet and dry ingredients
- 1 Loaf Pan (9x5 inch) Greased and floured
- 1 Oven Preheated to 350°F (175°C)
Ingredients
- 1 cup pitted dates, chopped and softened in boiling water
- 1 cup boiling water
- 1 tsp baking soda
- 4 tbsp butter, softened
- 3/4 cup brown sugar
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup chopped walnuts
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Chop the dates and place them in a bowl. Pour the boiling water over them and stir in the baking soda. Let sit for 10-15 minutes.
- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Fold in the softened dates (with liquid) and chopped walnuts.
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. Pour the batter into the pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Date nut bread is best enjoyed fresh but can be stored for up to 5 days in an airtight container. To enhance the flavors, let it sit overnight before slicing. This recipe can also be made gluten-free by substituting the flour with an almond or oat-based alternative. For a vegan option, replace the butter with coconut oil and the eggs with flaxseed eggs. Serve warm with butter, cream cheese, or a drizzle of honey for an extra indulgent treat!
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