This Date Nut Bread is a moist, classic loaf made with sweet Medjool dates, crunchy walnuts, and olive oil. Mediterranean diet-friendly and quick to make, it slices cleanly once fully cooled.
Easy Date Nut Bread with Walnuts (Classic Loaf)
When I want a loaf that feels familiar and dependable, this is the one I bake. Soaking the dates in boiling water is the small step that changes everything; it makes the crumb soft and evenly sweet without needing anything fancy.
I also love how well this bread fits into real life. It's easy enough for a weekday bake, but it still feels special on a brunch table, and it travels well if you're bringing something homemade to share.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Dates and Boiling Water: I use Medjool dates when I can because they taste richer and soften beautifully. Pouring boiling water over them and letting them sit for 10 minutes is what makes the loaf moist and evenly sweet.
- Olive Oil, Brown Sugar, and Vanilla: I like extra virgin olive oil here because it keeps the crumb tender without butter. Light brown sugar adds a soft caramel note, and vanilla makes the whole loaf smell warm and inviting as it bakes.
- Egg and Dry Ingredients: One egg helps the bread hold together and slice cleanly. I keep the dry mix simple with all-purpose flour, baking soda, baking powder, and salt, just enough structure and lift without making it heavy.
- Walnuts: I fold in chopped walnuts at the end so they stay crunchy and don't sink. They give that classic nutty bite that makes date nut bread feel complete.
How to Make Date Nut Bread
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Soften the Dates: Soak the chopped dates in boiling water for 10 minutes, until soft and jammy.
2. Mix the Wet Ingredients: Stir in the olive oil, brown sugar, egg, and vanilla until fully combined.
3. Combine and Fold: Whisk the flour, baking soda, baking powder, and salt, then stir into the wet mixture just until combined; fold in the walnuts.
4. Bake and Cool: Pour into a parchment-lined 9×5-inch loaf pan, bake at 350°F (175°C) for 50-60 minutes, then cool 10 minutes in the pan and fully on a wire rack before slicing.
Variations
- Add Cinnamon: A small pinch gives the loaf a warmer, holiday feel without changing the recipe much.
- Swap the Nuts: Pecans work beautifully if you want a softer, sweeter nut flavor.
- Add Orange: A little orange zest can brighten the dates and make the loaf taste fresher.
My Tips for Recipe Success
Don't Rush the Cool-Down: I know it's tempting, but slicing too early can make the center feel gummy; cooling fully is what gives you clean slices.
Storage: I wrap the loaf tightly and keep it at room temperature for a couple of days. For longer storage, I slice it first and freeze the pieces so I can thaw only what I need.
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Recipe
Date Nut Bread Recipe
Ingredients
- 300 g Dates - Pitted, chopped, (preferably Medjool)
- 240 ml Boiling Water
- 60 ml Extra Virgin Olive Oil
- 110 g Light Brown Sugar
- 1 Large Egg
- 180 g All-purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 teaspoon Vanilla Extract
- 120 g Walnuts - Chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
- Place the chopped dates in a bowl, pour over the boiling water, and let sit for 10 minutes.
- Add the olive oil, brown sugar, egg, and vanilla extract, and mix until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly combined. Add the dry ingredients to the date mixture and stir just until combined.
- Fold in the chopped walnuts. Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then remove, place on a wire rack, and cool completely before slicing.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Kelly says
This date nut bread is one of those dependable bakes I come back to again and again. It’s soft, lightly sweet, and filled with tender dates and crunchy walnuts, simple, comforting, and easy to slice.