The Best Moist Date Loaf
Need a foolproof date loaf recipe? This Moist Date Loaf Recipe is truly the best! It’s incredibly soft, moist yet satisfying. Crafted with easily accessible ingredients like succulent dried pitted dates, rich olive oil, and light brown sugar, this recipe is a breeze to prepare!
One layer cake recipes are my favorites and this easy date loaf is sure to become a cherished favorite in your recipe collection!
Moist Date Loaf Recipe
Prepare to indulge in a slice of comfort with the best moist date loaf! It’s incredibly soft and fluffy with a rich date flavor.
Dried pitted dates are gently soaked in boiling water, emerging as tender morsels that infuse each slice with moisture and a deep, caramel-like sweetness. Easy recipes using dates are the best!
The infusion of brown sugar and extra virgin olive oil adds richness and depth to the batter, ensuring every bite is as luscious as it is satisfying.
The addition of baking soda and baking powder ensures the loaf rises to perfection
Ideal for a cozy afternoon tea or simply as a treat to sweeten your day, this moist date loaf is versatile, yielding the softest texture that’s delightfully fluffy yet satisfying!
Can I use Medjool dates?
Absolutely! Medjool dates are a great choice for their natural sweetness and moist texture. Just remember to pit and chop them finely before adding them to your batter.
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients to make these chocolate mint cupcakes is at the bottom of this post.
- Dried Pitted Dates: While dried pitted dates are recommended, you also use Medjool dates. Ensure you remove the pits and they’re finely chopped for even distribution in the loaf.
- All-purpose flour: Also known as plain flour in Australia. Make sure to accurately measure your flour and basic baking ingredients for the best results.
- Extra virgin olive oil: A good quality extra virgin olive oil will provide your date loaf with the best result in terms of flavor and moisture. It can be substituted with another neutral oil.
How to Make Moist Date Loaf (with photos)
A full and detailed recipe card is at the bottom of this post.
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: In a large mixing bowl, add chopped dates and cover them with the 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 the egg into the mixture.
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!
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.
Can I make this moist date loaf 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 loaf is baked properly?
The date loaf is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Can I add nuts or other mix-ins to this recipe?
Absolutely! Chopped nuts such as walnuts, pecans or almonds can be a great addition. Just fold them into the batter before baking.
Storage Instructions
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.
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
The Best Moist Date Loaf
Ingredients
- 2 cups (350g/12.4 oz.) chopped pitted dates
- 2 cups boiling water
- 3/4 cup packed light brown sugar, how to pack
- 1/2 cup extra virgin olive oil
- 1 large egg
- 1 1/2 cups (225g/8 oz.) all-purpose flour, scoop & leveled
- 1 tsp baking soda
- 1 tsp baking powder
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: In a large mixing bowl, add chopped dates and cover them with the 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 the egg into the mixture.
- 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!
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.