The Best Moist Date Loaf
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This Best Moist Date Loaf Recipe is soft, tender, and quick to make with just a few simple ingredients. Perfect for afternoon tea, lunchboxes, or a comforting sweet with a coffee or cup of tea.
Prefer no added sugar? Make my Sugar Free Moist Date Loaf Recipe, naturally sweetened with just dates!
What Readers Are Saying
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“I don’t usually send a rating BUT, I have to tell U I was completely blown away. WOW!
Super moist, flavourful..I’m making another this weekend!” – AJ
Most saved recipe.
I’ve baked this date loaf countless times, for last-minute snacks, weekend gatehrings, or when I want a comforting baked sweet. It always turns out moist, flavorful, and reliable. This is the kind of recipe you save, share, and return to again. Sam x
Super Moist Every Time – Soaking the dates and using olive oil keeps the loaf soft and tender.
Easy One-Bowl Recipe – Minimal ingredients, simple steps, and no fuss.
Customizable & Reliable – Add nuts, go sugar-free, it always works.
Moist date loaf video
Why this recipe works
This moist date loaf stays soft, flavorful, and reliably tender while using simple pantry ingredients:
Super Moist Texture:
Soaking the dates in boiling water and using olive oil keeps the loaf soft, tender, and perfectly moist.
Simple One-Bowl Recipe:
Minimal ingredients and straightforward steps make this loaf easy to prepare, even for beginners.
Customizable & Reliable:
Add nuts, go sugar-free, or make small swaps, the recipe still works beautifully every time.
This is also a naturally flexible recipe that can be made without milk, as the dates and oil provide all the moisture needed.
Ingredients you’ll need
Chopped Pitted Dates
Softened with boiling water, they provide natural sweetness, moisture, and rich flavor throughout the loaf.
Boiling Water
Helps soften the dates for a tender, moist texture.
Light Brown Sugar
Adds sweetness and caramel notes, balancing the richness and natural sweetness of the dates.
Olive Oil
Keeps the loaf moist, tender, and gives a light, soft crumb.
Large Egg
Binds the ingredients together and adds structure for a stable, sliceable date loaf.
All-Purpose Flour
Forms the base of the loaf, creating a soft, reliable crumb.
Baking Soda + Baking Powder
Work together to ensure the loaf rises perfectly and stays light.
How to make moist date loaf
Step 1: In a large mixing bowl, add chopped dates and cover them with the boiling water. Let them stand for 10 minutes to soften.
Step 2: Whisk the sugar, oil and the egg directly into the softened dates with the soaking liquid.
Step 3: Add the flour, baking powder and baking soda.
Step 4: Mix with a spatula or wooden spoon until incorporated, ensuring not to over-mix.
Step 5: Pour the batter into a prepared loaf tin, smoothing out the top. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the tin for 10 minutes.
How to store
Room Temperature: Once cooled, wrap the date loaf tightly in plastic wrap or keep in an airtight container. It will stay fresh for 3–4 days.
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap the whole loaf or individual slices in plastic wrap, then foil, and place in a freezer-safe container or bag. Freeze for up to 3 months.
Thawing: Remove from the freezer and thaw overnight in the fridge or a few hours at room temperature. Slice and serve once thawed.
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The Best Moist Date 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: Chop the dates using a food processor, or finely chop them by hand with a knife or scissors.
- Prepare Dates: In a large mixing bowl, add chopped dates and cover them with the boiling water. Let them stand for 10 minutes to soften. Do not drain the soaking liquid as it will be incorporated into the batter.
- Mix Wet Ingredients: Whisk the sugar, oil and the egg directly into the bowl with the softened dates and their soaking liquid.
- 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.
- Transfer Batter: Pour the batter into a prepared loaf tin, smoothing out the top.
- Bake: Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Allow the loaf to cool in the tin for 10 minutes. Then, transfer it to a wire rack to cool completely. Enjoy!
Nutrition
Video
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.
Didn’t like the strong taste of olive oil in this recipe.
Hi Cathy, thanks so much for your feedback. Olive oil can have a stronger flavour depending on the type used, a lighter or more neutral oil works really well if you prefer a milder taste. Sam
This is my go to recipe for dates and raisins loaf. I do add bananas and reduce the sugar by half and I’ve had no complaints about the taste, friends love it. Thank you!!
Hi Paul, I love that you’ve made it your go-to recipe! Adding banana sounds so good, and I bet it adds even more moisture. So glad everyone’s enjoying it, thank you for sharing! Sam x
Hi,
Great reviews on this cake. I don’t normally muck around with someone’s recipe but I have been searching for a recipe for a moist date and pear loaf and the ones I have seen don’t look moist or dark enough in colour. So, I am wondering if I could add some
chopped, peeled pear into your
recipe (maybe two). Would I need
to adjust the dates? Thank you.
Great idea, pear would be a lovely addition! You can fold through about 1 cup (roughly 1 medium chopped pear) and reduce the dates slightly to around 1½ cups (260–270g) to keep the sweetness and texture balanced. Everything else stays the same. Let me know how it turns out if you try it! Sam x
Here’s one you haven’t heard. I used dried candy cap mushrooms tied in a sachet and mixed in with the dates in hot water. The candy cap mushrooms leave a maple flavor after rehydrating I discard the mushroom sachet. You can chop the candy caps like the dates and just mix in. Made a delicious tasting cake.
Wow, that’s such a creative twist! I’ve never tried candy cap mushrooms before, but the maple flavour sounds amazing with dates. Thanks for sharing your tip. I’m sure other readers will love the idea too! Thanks for sharing, Sam 🙂
didn’t have enough dates only 300 g so I topped it up with dried cranberries….wow it was fabulous.
Hi Tracy, thank you so much! I love that you used dried cranberries to top up the dates, that actually sounds amazing! I can imagine the little bursts of tartness pairing beautifully with the rich, sweet loaf. So glad to hear it turned out fabulous! Sam 🙂
Baked to perfection. No adjustments required.
So happy to hear that Dilys, thank you for sharing! Kindest, Sam 🙂
I already have prepared dates that I have cooked on the stove, is it safe to say that I add a cup and a half of the prepared dates?
Hi Debbie! Since your dates are already cooked, they may not have the same moisture content as the soaked dates in my recipe. If your dates don’t have any liquid, I suggest adding the 1 1/2 cups boiling water to ensure the right consistency. The texture might differ slightly, but this should help with the liquid balance. Let me know how it turns out! Kindest, Sam 🙂
Turned out delicious, added walnuts, reduced sugar because the dates I used were already sweetened, sprinkled walnuts on the top as well, thanks for your recipe
GREAT recipe – i used coconut oil instead of olive oil !! Worked great and so moist
Hi Andrea, that sounds amazing! Coconut oil is a great substitute for olive oil and I’m so glad it worked well for you. Thanks for sharing your tweak 🙂 Sam x
Tried this recipe today as I had purchased too many dates and didn’t want to waste them. I didn’t have olive oil so took a chance and used coconut oil instead, it turned out to be delicious and I will definitely be making it again. Thankyou for this easy and very tasty recipe.
Hi Tracey, I’m so happy to hear it turned out delicious, coconut oil is a fantastic swap and I’m glad it worked well! Thank you for trying the recipe and for your kind words. Hope you enjoy making it again! Kindest, Sam
I don’t have a 10×6 loaf pan. Would a 9×5 pan work?
Hi Gail, yes! A 9×5-inch loaf pan should work just fine. Since it’s slightly smaller than the 10×6 pan, the loaf may be a little taller and might need an extra 5 minutes of baking time. I recommend checking for doneness by inserting a toothpick into the center and if it comes out clean or with just a few moist crumbs, it’s ready! I hope this helps and Let me know how it turns out for you! Kindest, Sam
Baked this loaf and it was very moist and delicious. Baked in my loaf pan that measures 9×5 internally and 10×6 from rim to rim. So maybe the right size pan. Cut the sugar to 1/2 cup and added 3/4 c chopped walnuts. Baked for 45 minutes until center temp was a little over 200. The center sunk a little as it cooled. Next time may need to bake a little longer if the center is a little gooey. Other than that is is a perfect loaf. Thank you for the recipe.
Hi Gail, thank you so much! I’m thrilled you enjoyed the loaf, the walnuts sound like a delicious addition. If the center was slightly gooey, baking a little longer next time should help. Really appreciate you trying the recipe and sharing your tips! Thanks, Sam
This is my second time of making this beautiful date loaf. I made two this time. 9ne was gluten free. The gluten free one I used White Wings SR flour which didn’t require the baking powder or baking soda but, I added 1 teasp of baking powder. Thank you for the recipe.
Hi Val, that’s wonderful to hear and I’m so glad you came back to make it again! Great tip on the gluten-free version too. Thanks for sharing what worked for you! Kindest, Sam
I don’t usually send a rating BUT, I have to tell U I was completely blown away. WOW!
Super moist, flavourful..I’m making another this weekend!
Thank U for posting to Pinterest….❤️
Hi AJ, thank you so much for your kind words and glowing review! I’m thrilled to hear that you enjoyed the date loaf and found it super moist and flavorful. It absolutely makes my day to know you’re planning to make it again this weekend! Thank you for trying the recipe and taking the time to leave such a lovely comment, it means the world to me. Kindest, Sam 🙂
this is absolutely perfect recipe. I add 1 cup of chopped walnuts per loaf and it has been my most complimented loaf so far! easy for first time bakers and superb results. thanks for the recipe 10 stars!
WOW! This Date Loaf recipe was certainly a hit in my household here in Australia!
I followed the recipe but only to adding one and a half cups of hot water to soak the dates. My bake time was 10 minutes longer but so worth the outcome. Thank you for a wonderful recipe!
Hi Charles, i’m thrilled to hear that this date loaf recipe was a hit in your home! I’m so glad the adjustment you made worked out beautifully. Thank you for taking the time to share your success and kind words! Kindest, Sam 🙂
Could you use dried apricots instead of dates for this recipe?
Hi Martha, I haven’t tested the recipe with dried apricots myself, so I can’t guarantee the results, but it sounds like a delicious variation! I’m intrigued and will give it a try myself soon. If you decide to experiment with it before I do, I’d love to hear how it turns out! Sam 🙂