Moist Date Nut Bread

Moist Date Nut Bread made with dried dates, brown sugar, olive oil, and crunchy walnuts. Easy, rich, and perfect for morning or afternoon tea!

Prep Time 25

Cook Time 50

Total Time 1 15

Servings serves

Calories 406kcal

Author Samantha Pickthall

Ingredients

2 cups dried pitted dates
1 1/2 cups boiling water
3/4 cup packed light brown sugar, how to measure brown sugar
1/2 cup extra virgin olive oil
1 large egg, at room temperature
1 Tbsp brandy, optional
1 3/4 cups all-purpose flour, scoop & leveled
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup walnuts, roughly chopped, for batter
1/4 cup walnuts, roughly chopped, for topping

US Customary - Metric

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.
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, egg and the brandy (optional - if using) directly into the bowl with the softened dates and their soaking liquid.
Incorporate Dry Ingredients: Add the flour, baking powder, baking soda and the salt. Mix with a spatula or wooden spoon until incorporated, 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!

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.

Nutrition