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Date Nut Bread Recipe

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4.2 from 63 reviews

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

Description

This moist and richly flavored Date Nut Bread is perfect for breakfast or an afternoon snack. Made with chopped Medjool dates, pecans, and a hint of coffee, this quick bread combines natural sweetness with a tender crumb. The recipe uses simple pantry ingredients and easy steps, resulting in a delicious loaf that’s perfect for sharing or enjoying with your favorite spread.

Ingredients

Dry Ingredients

  • 2 cups Medjool dates, chopped
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1 3/4 cups all-purpose flour
  • 1 cup pecans or walnuts, chopped

Wet Ingredients

  • 4 tablespoons unsalted butter, melted
  • 1 cup hot coffee or boiling hot water
  • 1 large egg (or 1 flax egg)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and spray it with non-stick cooking spray to prevent sticking.
  2. Mix Dates and Dry Ingredients: In a large mixing bowl, combine the chopped dates, baking soda, salt, brown sugar, and melted butter. Mix these ingredients thoroughly to blend flavors.
  3. Add Hot Liquid: Pour the hot coffee or boiling water into the date mixture. Stir well and let the mixture sit for about 15 minutes. This step softens the dates and enhances the bread’s moisture.
  4. Incorporate Eggs and Vanilla: Add the egg and vanilla extract to the date mixture and combine. Then whisk in the baking powder to help the bread rise.
  5. Fold in Flour Carefully: Using a rubber spatula, gently fold in the all-purpose flour. Be careful not to overmix to keep the bread tender and soft.
  6. Add Nuts: Fold in the chopped pecans or walnuts evenly throughout the batter to add a satisfying crunch.
  7. Transfer and Bake: Pour the batter into the prepared loaf pan. Bake for 45 to 55 minutes. If the bread’s top gets too dark during baking, loosely cover it with tin foil for the last 15 minutes to prevent burning.
  8. Check for Doneness: Insert a toothpick in the center of the loaf. If it comes out clean or with moist crumbs, the bread is done. If it’s wet, continue baking for a few more minutes and check again.
  9. Cool and Serve: Remove the bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack. This bread is delectably moist and rich, perfect for enjoying fresh or toasted.

Notes

  • Substitute the large egg with 1 flax egg for a vegan option.
  • Using coffee adds depth to the flavor but can be replaced with boiling water or strong tea for a milder taste.
  • Pecans can be swapped with walnuts or your favorite nuts based on preference.
  • Make sure not to overmix the batter to keep the bread tender and soft.
  • Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
  • To freeze, wrap tightly in plastic and aluminum foil and freeze for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 45-55 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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