This Moist Date Nut Bread is a classic, old-fashioned tea loaf that delivers incredible richness and depth of flavor. By soaking the dates in boiling water before mixing, the fruit breaks down to create a naturally sweet, caramel-like base that ensures the bread stays soft for days.
With warm spices like cinnamon, nutmeg, and cloves, plus the satisfying crunch of walnuts, this loaf is the perfect comforting treat for breakfast or an afternoon snack.
Recipe Details
- Flavor Profile: The bread is deeply sweet and earthy from the dates and brown sugar, with a warm aromatic kick from the trio of spices.
- Texture: It has a dense, tender, and incredibly moist crumb that contrasts beautifully with the crunchy chopped walnuts.
- Time: 30 minutes soaking/prep, 60 minutes bake time.
- Difficulty: Easy. The unique soaking method does most of the work to ensure a moist result.
What You’ll Need
To make this recipe, you will need a 2-pound standard loaf pan (approximately 4.5 x 9.5 inches) and parchment paper for lining. You will also need a heat-proof bowl for soaking the dates and a separate bowl for mixing the dry ingredients. The ingredients rely on pantry staples, with chopped dates and walnuts being the stars of the show.
Ingredient Notes
- Chopped Dates – You need about 3/4 cup of pitted, chopped dates. The dates provide the primary sweetness and moisture for the bread. Make sure they are pitted before chopping.
- Boiling Water – This is essential for softening the tough skins of the dates and creating the liquid base for the batter. Do not drain this water; it goes into the bread!
- Butter – Adds richness to the loaf. It is mixed with the sugar before the liquid ingredients are added.
- Light Brown Sugar – Using brown sugar instead of white enhances the moisture content and adds a lovely molasses flavor that pairs well with the dates.
- Spices – A blend of ground cinnamon, ground cloves, and ground nutmeg gives this bread its signature spiced flavor profile.
- Walnuts – Chopped walnuts add a necessary textural contrast to the soft bread.
- Flour – Standard all-purpose flour provides the structure.
- Baking Soda & Powder – Both leavening agents are used to ensure the heavy batter rises properly.
Add-ins and Substitutions
- Nut Variations – If you prefer, pecans are a wonderful substitute for walnuts and pair equally well with the brown sugar and dates.
- Raisins – You can substitute a portion of the dates for raisins or dried cranberries if you want a variety of dried fruit textures.
- Chocolate – For a sweeter treat, fold in 1/2 cup of semi-sweet chocolate chips with the dry ingredients.
How to Make Moist Date Nut Bread
- Soak Dates: Place the chopped dates in a heat-proof bowl and pour the boiling water over them. Allow them to soak and cool to room temperature for 30 minutes. This softens the dates and creates a flavorful liquid.
- Prep: Preheat your oven to 325 degrees F (165 degrees C). Grease a 2-pound loaf pan (standard 4.5 x 9.5 size) with non-stick cooking spray, then line it with parchment paper for easy removal.
- Mix Wet Ingredients: In a mixing bowl, mix the butter and light brown sugar until well combined. Add the entire date mixture (including the water) and mix well. Stir in the egg and vanilla extract until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, mix together the flour, baking powder, baking soda, salt, ground cinnamon, ground cloves, ground nutmeg, and chopped walnuts.
- Combine: Add the dry ingredient mixture to the bowl with the wet ingredients. Stir just until combined and no dry streaks of flour remain.
- Bake: Pour the batter into the prepared standard loaf pan. Bake at 325 degrees F for about 1 hour, or until a toothpick inserted into the center comes out clean.
Pro Tip: When the instructions say to add the “date mixture,” this means everything in that bowl the chopped dates and the water they were soaking in. Do not drain the dates! That liquid is vital for the moisture and structure of the bread.
Recipe Tips
- Don’t Overmix: When combining the wet and dry ingredients, stir gently. Overmixing can develop the gluten in the flour too much, leading to a tough or rubbery loaf.
- Check for Doneness: Ovens vary, so start checking the bread around the 50-minute mark. If the top is browning too quickly but the center is still wet, tent the pan loosely with aluminum foil for the remaining bake time.
- Cooling: Let the bread cool in the pan for about 10 minutes before lifting it out using the parchment paper. Allow it to cool completely on a wire rack before slicing to prevent it from crumbling.
FAQs
- Can I use Medjool dates? Yes, Medjool dates are excellent for this recipe as they are naturally soft and sweet. Just make sure to pit them first.
- How do I store this bread? Wrap the cooled loaf tightly in plastic wrap or store it in an airtight container at room temperature. It stays moist for 3-4 days.
- Can I freeze this? Absolutely. Wrap the loaf (or individual slices) in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature before eating.
Serving Suggestions
- Cream Cheese: A smear of plain or honey-walnut cream cheese is delicious on a slice of this bread.
- Butter: Serve warm with a pat of salted butter for a savory-sweet contrast.
- Beverage Pairing: This spiced loaf pairs perfectly with a hot cup of coffee or chai tea.
Make This Recipe in Advance
- Better the Next Day: Like many quick breads and fruit loaves, the flavors in this Date Nut Bread tend to meld and deepen after sitting for a day. It is a great recipe to bake the night before you plan to serve it.
Moist Date Nut Bread
- Total Time: 1 hour 30 minutes
- Yield: 1 Loaf (approx. 10 slices) 1x
- Diet: Vegetarian
Description
This Moist Date Nut Bread is a classic, old-fashioned tea loaf that delivers incredible richness and depth of flavor. By soaking the dates in boiling water before mixing, the fruit breaks down to create a naturally sweet, caramel-like base that ensures the bread stays soft for days. With warm spices like cinnamon, nutmeg, and cloves, plus the satisfying crunch of walnuts, this loaf is the perfect comforting treat for breakfast or an afternoon snack.
Ingredients
- 3/4 cup (approx. 4 oz/110g) pitted and chopped dates
- 1 cup (240ml) boiling water
- 4 Tablespoons (57g) butter, softened
- 3/4 cup (150g) light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (188g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup (approx. 2 oz) chopped walnuts
Instructions
Soak the Dates
Place the chopped dates in a heat-proof bowl. Pour the 1 cup of boiling water over them. Let them sit and soak for 30 minutes until the water cools to room temperature. Note: Do not drain this water; you will use all of it.
Prep
Preheat your oven to 325°F (165°C). Grease a standard 9×5 inch (2-pound) loaf pan with non-stick spray and line it with parchment paper, leaving some overhang for easy removal.
Mix Wet Ingredients
In a large mixing bowl, beat the butter and light brown sugar until well combined. Add the entire date mixture (the fruit AND the liquid soaking water) into the bowl. Stir well. Add the egg and vanilla extract, mixing until fully incorporated.
Mix Dry Ingredients
In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and chopped walnuts.
Combine
Pour the dry mixture into the wet ingredients. Stir gently just until combined and no streaks of dry flour remain. Do not overmix.
Bake
Pour the batter into the prepared loaf pan. Bake at 325°F for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool
Let the bread cool in the pan for 10 minutes. Then, use the parchment handles to lift it out onto a wire rack to cool completely before slicing.
Notes
The Soaking Liquid: It is critical that you use the water the dates soaked in. This liquid is packed with flavor and sugar, and it provides the necessary moisture for the batter.
Don’t Overmix: As with any quick bread (like banana bread or muffins), mix gently once you add the flour. Overmixing develops gluten and will make your bread tough instead of tender.
Storage: This bread tastes even better the next day as the moisture redistributes. Wrap tightly and store at room temperature for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 240
- Sugar: 26g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: date nut bread, old fashioned date loaf, tea bread recipe, moist date cake, walnut bread, breakfast loaf, holiday quick bread
