Moist Date Nut Bread
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This Moist Date Nut Bread Recipe is incredibly tender, crunchy and rich. Made with succulent dried dates, olive oil and walnut pieces brings a perfect balance of sweetness and texture to every slice. Enhanced with a touch of brandy for an extra layer of flavor, this easy date bread is ideal for a luxurious breakfast or a comforting snack any time of the day!
Moist Date Nut Bread Recipe
This made from scratch moist date nut bread is the perfect blend of dried dates and crunchy walnuts.
Boasting a fluffy, tender and rich crumb, made even more special with a hint of brandy and topped with walnut pieces for that extra crunch.
Soaked dates and olive oil create a tender and moist texture, while the addition of brandy adds an elegant touch and depth of flavor, making it delicious for morning or afternoon tea as well as a delightful addition to lunchboxes!
Best Date Recipes
- The Best Moist Date Loaf – Discover the ultimate moist date loaf, easy to make and irresistibly tender, perfect for a comforting snack or dessert!
- Moist Date Cake – Indulge in a succulent moist date cake that blends sweet, rich flavors for a truly delightful cake!
- Easy Walnut Date Loaf – Whip up this easy walnut date loaf for a delicious, nutty twist on the classic date bread, ready in no time!
- Sticky Toffee Date Cake – This decadent sticky toffee date cake is a luxurious dessert that combines gooey toffee with sweet dates for an unforgettable experience!
Essential Ingredients
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Must Have Tools
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Can I make this moist date nut bread gluten-free?
Certainly! Swap the all-purpose flour with a 1:1 gluten-free flour blend. Although I haven’t tested it myself, these blends are generally compatible with standard baking recipes.
How do I know when the date bread is baked?
This date nut bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top will spring back when lightly pressed with your finger and it will no longer be wobbly in the middle.
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Date Preparation: Ensure dates are chopped small for even distribution throughout the loaf.
- Room Temperature Egg: Use room temperature egg for better integration into the batter.
- Do Not Over-Mix: Mix the batter just until the ingredients are combined to avoid a dense date loaf.
- Do Not Over-Bake: The date loaf is done baking when you insert a toothpick into the middle and a few moist crumbs attach to the toothpick. Oven temperatures can vary, so start checking the loaf with a toothpick at the 40-minute mark to avoid overbaking.
How to soften dates?
To soften dried pitted dates quickly, soak them in boiling water for 10-20 minutes. Then either drain before use or include the soaking liquid in your recipe. For this date bread, you keep the liquid, do not discard it.
How to store date nut bread
Store: In an airtight container at room temperature for up to 3-4 days or refrigerated for 4-5 days.
Freeze: Wrap the whole loaf or individual slices in plastic wrap and then in aluminum foil. Label with the date and freeze for up to 3 months.
Thaw: Thaw overnight in the refrigerator or for a few hours at room temperature before serving.
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Moist Date Nut Bread
Ingredients
- 2 cups (350g/12.4 oz.) dried pitted dates
- 2 cups (480ml) boiling water
- 3/4 cup packed light brown sugar, how to measure brown sugar
- 1/3 cup extra virgin olive oil
- 1 large egg, at room temperature
- 1 Tbsp brandy, optional
- 2 cups (240g/8.5 oz.) all-purpose flour, scoop & leveled
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup walnut pieces
- 1/4 cup walnut pieces, for topping
Instructions
- Preheat Oven & Prep Tin: Preheat your oven to 356ºF (180ºC) fan-forced. Grease a 10-inch x 6-inch (25cm x 15cm) loaf tin with butter and line it with parchment paper. For non-stick tins, line the base with parchment and lightly grease and flour the sides for smooth cake release. Set aside.
- Prepare Dates: Chop the dates into small pieces; I prefer using scissors for ease. Place the chopped dates in a large mixing bowl and cover them with boiling water. Let them stand for 10 minutes to soften.
- Mix Wet Ingredients: Whisk the sugar and oil into the softened dates.
- Add Egg: Whisk in the egg and brandy, if using, into the mixture until well combined.
- Incorporate Dry Ingredients: Add the flour, baking powder and baking soda and mix with a spatula or wooden spoon until incorporated, ensuring not to over-mix.
- Add Walnuts: Fold through the chopped walnuts.
- Transfer Batter: Pour the batter into a prepared loaf tin, smoothing out the top.
- Bake: Bake for 48-50 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs and the top springs back when lightly pressed and the middle is no longer wobbly.
- Cool: Allow the loaf to cool in the tin for 10 minutes. Then, transfer it to a wire rack to cool completely. Enjoy!
Notes
- Store: In an airtight container at room temperature for up to 3-4 days or refrigerated for 4-5 days.
- Freeze: Wrap the whole loaf or individual slices in plastic wrap and then in aluminum foil. Label with the date and freeze for up to 3 months.
- Thaw: Thaw overnight in the refrigerator or for a few hours at room temperature before serving.