Easy Date Loaf with Walnuts

The date loaf sliced and ready to be spread with butter or cream cheese to serve.

This Easy Date Loaf with Walnuts is simple, moist, and is created with juicy Medjool dates. Bakes in 40 minutes and is delicious with a spread of butter!

Course Bread

Keyword date, loaf, nuts, shortbread, walnuts

Prep Time 35

Cook Time 45

Total Time 1 20

Servings slices

Calories 327kcal

Author Samantha Pickthall

Ingredients

200 g Medjool dates, approx. 10 dates
1 tsp baking soda
1 cup boiling water
100 g unsalted butter, softened to room temperature
1/2 cup light brown sugar, lightly packed
2 large eggs, at room temperature, (approx. 55g-60g each in shell)
1 1/2 cups (225g) plain all purpose flour, scoop & leveled
2 tsp baking powder
1 cup walnuts, roughly chopped, or nuts of choice

US Customary - Metric

Instructions

Preheat the oven to 180ºC (356ºC). Line a 9-inch x 5-inch loaf baking pan with parchment paper, and set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished loaf with smooth edges.
Make sure your butter has softened to room temperature before starting.
Remove the pits from the dates and cut them into small pieces using scissors or a knife.
Place the dates in a medium-sized heat-proof mixing bowl. Sprinkle over the baking soda.
Pour over the boiling water and give it a mix. Set aside for 20 minutes until dates have completely softened and the water comes back to room temperature.
In a large mixing, add softened butter. Using electric beaters, beat butter on low-medium speed until it turns creamy, only for a few seconds.
Add sugar and beat on medium-high speed for 1 minute, until pale and creamy, scraping down the sides as needed.
Add eggs one at a time, beating for 10 seconds after each addition.
Now the dates have softened, take a fork and mash the dates to break them up, until mushy. Do not remove the water.
Add mashed date mixture to the loaf batter and beat until well combined, about 10 seconds.
Add the flour and baking powder, and beat until just incorporated, ensuring not to over-mix.
Fold through only 3/4 cup of the chopped walnuts, or the chopped nuts you’re choosing to use.
Pour the batter into the prepared loaf pan, smoothing out the top.
Sprinkle the remaining 1/4 cup of chopped nuts on top of the batter.
Bake for 40-45 minutes or until a skewer inserted into the middle comes out clean or with just a few moist crumbs. The middle should be set and not wobbly.
Remove from the oven and allow to cool in the pan for 10 minutes.
Carefully remove the loaf from the pan and transfer it to a wire rack to cool completely.
Serve slices with a spread of butter or cream cheese. Enjoy!
Store in an airtight container, at room temperature, for 3-4 days.

Notes

Use big and juicy Medjool dates and open up to remove the pits.

Use scissors to quickly cut the dates into smaller pieces.

Make sure your butter is soft at room temperature before creaming with the sugar.

The eggs must be at room temperature.

To substitute the walnuts, use chopped almonds, pecans, or cashews. Or omit for nut allergies.

Store in an airtight container, at room temperature, for 3-4 days.

Freeze whole date loaf, not sliced, by wrapping it tightly in cling film, foil, or a freezer-friendly container. Freeze for up to 3 months.

Freeze individual slices by wrapping each in cling film or foil, or freezer-friendly zip lock bags, or place them in a freezer-friendly container. Freeze for up to 3 months.

Thaw the whole loaf or slices by leaving it at room temperature until defrosted and soft. To serve, warm it up in the oven or microwave.

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