Description
Bake this classic, moist date nut bread loaf. It is an easy quick bread recipe, perfect for breakfast, snacking, or holiday gifting.
Ingredients
Scale
- 1 cup boiling water
- 1 cup pitted, chopped dates
- 1 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour one 9×5 inch loaf pan.
- Place the chopped dates in a heatproof bowl. Pour 1 cup of boiling water over the dates and stir in the baking soda. Let this mixture sit for 15 minutes to soften the dates.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients in three additions, mixing just until combined after each addition. Do not overmix.
- Gently fold in the softened date mixture (including any liquid) and the chopped walnuts until they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan.
- Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
Notes
- For an extra moist loaf, serve slices warm with softened butter spread on top.
- You can substitute pecans for walnuts if you prefer a different nut flavor.
- This homemade date nut bread freezes well; wrap the cooled loaf tightly in plastic wrap and foil.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg