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