Moist Date and Walnut Loaf
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If you love a moist, rich date loaf but want a little crunch and contrast, this Moist Date and Walnut Loaf is for you. It’s a soft, satisfying twist on my Best Moist Date Loaf, with chopped walnuts folded through the batter and sprinkled on top for extra texture.
Made with softened dried dates, brown sugar, olive oil, and a touch of brandy (optional), it bakes into a beautifully fluffy loaf packed with caramel-like flavor and nutty warmth. Whether you’re after a tea-time treat or something simple for weekday snacking, this date loaf with walnuts is a crowd-pleaser.
It’s the Crunch for Me.
I’ve been baking my classic date loaf for years, and it’s one of the most loved recipes on the blog. But sometimes, I want that extra bite, something a little more textured and earthy.
That’s where this version comes in.
This moist date and walnut loaf is just as soft and fluffy as the original, but with the perfect crunch from toasted walnuts throughout. They balance the richness of the dates and brown sugar beautifully, adding a toasty depth to every slice.
It’s cozy, nostalgic, and satisfying, and chances are, you’ll want to bake it again the minute it’s gone. Sam x
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this date nut bread recipe!
Must Have Tools
For making the perfect moist date loaf, it’s essential to have these Amazon affiliate tools at your disposal.
Can I use Medjool dates instead of dried dates?
Absolutely! Medjool dates are a great choice for their natural sweetness, rich flavor, and soft, moist texture. If using them, just make sure to remove the pits and chop the dates finely so they distribute evenly throughout the batter. Because Medjools are larger and juicier than standard dried dates, you may need slightly fewer by weight, but they’ll add extra depth and stickiness to your loaf.
Should I keep the date soaking liquid?
Absolutely. That warm soaking liquid is packed with flavor from the dates and helps keep the loaf extra moist and tender. Once the dates have softened, don’t drain the liquid, you’ll add the other ingredients directly into the same bowl. It’s a key part of what gives this loaf its rich, caramel-like flavor and soft texture.
Try these moist date recipes next
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Moist Date and Walnut Loaf
Ingredients
Method
- 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.
- Chop Dates: Use a sharp knife, kitchen scissors, or pulse quickly in a food processor, whatever works best for you.
- 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.
- Combine Dry Ingredients:Â In a separate medium-size mixing bowl, add the flour, baking powder, baking soda and the salt. Whisk to combine and set aside.
- Mix Wet Ingredients: Whisk the sugar, oil, egg and the brandy (optional – if using) directly into the bowl with the softened dates and their soaking liquid.
- Incorporate Dry Ingredients:Â Add the flour mixture and mix with a spatula or wooden spoon until incorporated and no pockets or streaks of flour remain, ensuring not to over-mix.
- Add Walnuts: Fold through the first measurement of chopped walnuts (1 cup).
- Transfer Batter: Pour the batter into a prepared loaf tin, smoothing out the top. Scatter the second measurement of chopped walnuts (1/4 cup) on top of the batter.
- Bake: Bake for 45-50 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 15 minutes. Then, transfer it to a wire rack to cool completely. Enjoy!
Nutrition
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.
Tried this recipe?
Let us know how it was!
How much boiling water?
Recipe calls for 1/2 cups (350ml) boiling water 🙂