The Best Moist Date Loaf
This foolproof Moist Date Loaf recipe incredibly soft and satisfying. Crafted succulent dried pitted dates, rich olive oil, and light brown sugar, this recipe is a breeze to prepare!
Servings 10 serves
Calories 316kcal
Ingredients
- 2 cups (350g/12.3 oz.) dried pitted dates
- 1 1/2 cups boiling water
- 3/4 cup packed light brown sugar, how to pack
- 1/2 cup extra virgin olive oil
- 1 large egg
- 1 3/4 cups (210g/7.4 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.
- 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!
Video
Notes
Based on reader feedback, I’ve adjusted some ingredient quantities to improve texture—still moist, but it now holds its shape better after baking!
- 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
Calories: 316kcal | Carbohydrates: 53g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 124mg | Potassium: 281mg | Fiber: 3g | Sugar: 35g | Vitamin A: 27IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1mg