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Date Nut Bread Recipe

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4 from 23 reviews

  • Author: Amina
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This moist and flavorful Date Nut Bread combines the natural sweetness of Medjool dates with the warm spices of cinnamon, nutmeg, and cloves. Enhanced with toasted walnuts and lightly sweetened with brown sugar and honey, this wholesome loaf uses white whole wheat flour and a hint of olive oil for a healthier twist. Perfect for breakfast, snack time, or a comforting treat, it’s easy to prepare and baked to golden perfection.

Ingredients

Soaking Mixture

  • 2 cups chopped pitted Medjool dates (300g)
  • 1 teaspoon baking soda
  • 1 cup hot coffee, black tea, or water (240ml)

Dry Ingredients

  • 1 3/4 cups white whole wheat flour (200g)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Wet Ingredients

  • 1/4 cup brown sugar (53g)
  • 1/4 cup honey (85g)
  • 1/4 cup extra virgin olive oil (60ml), plus more for pan
  • 1 large egg
  • 1 cup chopped toasted walnuts (113g)

Instructions

  1. Get ready. Preheat your oven to 350°F (175°C). Prepare a standard loaf pan (8 1/2-inch x 4 1/2-inch x 2 1/2-inch) by brushing it with olive oil or spraying with baking spray to prevent sticking.
  2. Soak the dates. In a large mixing bowl, combine the chopped dates with baking soda, then pour the hot coffee, black tea, or water over them. Let the dates soak for 15 minutes to soften and release their natural sweetness.
  3. Mix the dry ingredients. In a separate medium bowl, whisk together the white whole wheat flour, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined.
  4. Mix the wet ingredients. To the soaked date mixture, add the brown sugar, honey, olive oil, and egg. Whisk thoroughly to blend all wet ingredients together.
  5. Make the batter. Gradually add the dry ingredient mixture to the wet date mixture. Gently fold with a silicone spatula until just combined, ensuring not to overmix. Stir in the chopped toasted walnuts evenly.
  6. Bake. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the loaf’s surface browns too fast, tent it loosely with aluminum foil to prevent burning.
  7. Cool and serve. Allow the bread to cool in the pan for 10 minutes, then gently remove it and transfer to a wire rack to cool completely. Once cooled, slice and enjoy.

Notes

  • Use Medjool dates for the best natural sweetness and texture.
  • Substitute black coffee, tea, or water according to your preference; coffee adds a subtle depth of flavor.
  • To toast walnuts, spread them on a baking sheet and bake at 350°F for about 8-10 minutes until fragrant.
  • The bread stores well wrapped at room temperature for up to 3 days or refrigerated for up to a week.
  • For a nut-free version, omit walnuts or replace with sunflower seeds.
  • Make sure not to overmix the batter to keep the bread tender.
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/date-nut-bread-recipe-2/