Date Nut Bread

Sweet and moist with a subtle caramel-like nutty flavor, this Date Nut Bread is a quick and easy fall or year-round treat. Serve for breakfast, brunch, or dessert. A nice warm slice with a cup of coffee or tea hits the spot!

See below the recipe card for step-by-step images.

Prep Time15

Cook Time45

Total Time1

Course: Bread

Cuisine: American

Keyword: date bread, date nut bread, quick bread

Servings:

Ingredients

1 cup Medjool dates very finely chopped
1 cup boiling water
2 tbsp butter
½ cup granulated sugar
½ cup brown sugar packed
1 large egg
2¼ cups all-purpose flour spooned and leveled
1 tbsp baking powder
½ tsp coarse salt
¼ tsp cinnamon
½ cup finely chopped pecans

Instructions

Preheat oven to 350°F. Line a 9x5 standard loaf pan with parchment paper, leaving a slight overhang on the two longer sides for easier removal.
Add the chopped dates to a medium-sized bowl and pour the boiling water over the top. Add the butter and set aside.
In a large bowl with an electric mixer, beat the granulated sugar, brown sugar, and egg until incorporated and light.
In a another bowl, whisk together the flour, baking powder, salt, and cinnamon.
Add the dry mixture to the wet mixture, alternating with the date and water mixture.
Fold in the chopped nuts with a spatula. Mix just enough to incorporate all the ingredients.
Pour into the prepared loaf pan and transfer to the oven right away.
Bake in the preheated oven for 45 to 55 minutes, or until a tester inserted in the center comes out clean (the time will depend on the thickness of the loaf.)
Remove loaf from pan onto a cooling rack. Let rest for at least 15 minutes before slicing and enjoy!

Video

Notes

I always bake this bread in a 9x5 loaf pan, but if you have an 8x4x2 pan, it will still work. Since there's less surface area, the loaf may be a bit taller and take a few extra minutes to bake.
If the loaf is browning too quickly, you can loosely tent with foil halfway through baking time.

Nutrition