This moist date nut bread combines sweet Medjool dates, raw walnuts, and olive oil in a tender quick-bread loaf. The dates need only a 10-minute soak, and the bread bakes in 50 minutes before cooling completely for clean slices.
Why You'll Love This Date Nut Bread
- Soft, Moist Crumb: Soaked Medjool dates and olive oil keep the loaf tender without using butter.
- Plenty of Texture: Soft pieces of dates contrast with chopped raw walnuts throughout every slice.
- Simple Preparation: The batter comes together in bowls without a mixer or complicated equipment.
- Easy to Prepare Ahead: The completely cooled loaf slices neatly, travels well, and works beautifully on a brunch table
When I want a loaf that feels familiar and dependable, this is the one I bake. It is straightforward enough for an ordinary weekday, but it still feels special when I put it on a brunch table or bring something homemade to share. It fills a similar place in my baking routine to easy moist banana bread and pumpkin bread with chocolate chips and pecans: simple preparation, a generous homemade loaf, and slices that can be prepared ahead.
The flavor is lightly sweet, with a soft caramel note from the Medjool dates and brown sugar. Soaking the dates makes the pieces soft and supplies the liquid for the batter, while the olive oil keeps the crumb tender and the raw walnuts add a firm, nutty contrast. For me, that balance between soft fruit, tender bread, and crunchy walnuts is what makes the recipe work. It uses the same natural date-and-walnut pairing as my date and walnut energy balls, but baking transforms it into a substantial loaf that slices cleanly once completely cool.
Key Ingredients for Date Nut Bread
You can find the complete measurements in the recipe card below, but these are the ingredients that define the loaf.
- Medjool Dates and Boiling Water: I use Medjool dates because they soften well during the 10-minute soak. I keep all the soaking water because it forms part of the batter.
- Olive Oil, Brown Sugar, and Vanilla: For me, extra-virgin olive oil keeps the crumb tender without butter, while light brown sugar and vanilla complement the sweetness of the dates.
- Egg and Dry Ingredients: I keep the base simple with one egg, all-purpose flour, baking soda, baking powder, and salt to give the moist batter enough structure and lift.
- Raw Walnuts: I fold the chopped walnuts into the finished batter so they remain distributed throughout the loaf without requiring another preparation step.
How to Make Date Nut Bread
The complete printable recipe includes the measurements, but the process can be divided into four straightforward steps.
1. Soften the Dates: Pour boiling water over the chopped Medjool dates and leave them to soak for 10 minutes. Keep all the soaking liquid.
2. Mix the Wet Ingredients: Immediately add the olive oil, brown sugar, egg, and vanilla to the soaked dates and mix until fully combined.
3. Combine and Fold: Whisk the dry ingredients separately, then stir them into the date mixture just until combined. Fold in the chopped walnuts.
4. Bake and Cool: Transfer the batter to a parchment-lined loaf pan and bake for 50 minutes. Cool it briefly in the pan, then let it cool completely on a wire rack before slicing.
My Best Tips for Date Nut Bread
- Weigh the Dates after Pitting Them: The recipe uses the weight of the edible fruit, so remove the pits before measuring the dates.
- Choose Soft Medjool Dates: Softer dates are easier to chop and soak evenly, which helps distribute the pieces throughout the batter.
- Use the Correct Loaf Pan: A 9 × 5-inch pan gives the batter the tested depth and shape. A substantially different pan may change the baking time.
- Make a Parchment Sling: Leave enough parchment above the sides of the pan to lift the cooled loaf without turning it upside down.
Storage
I wrap the completely cooled loaf tightly and keep it at room temperature for up to two days. For longer storage, I slice it first and freeze the individual pieces so I can thaw only what I need.
What to Serve with Date Nut Bread
I like how this loaf adds a lightly sweet option to a brunch table. Serve it alongside a zucchini frittata for a savory contrast or add it to a make-ahead breakfast with overnight chia pudding.
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Recipe
Date Nut Bread
Ingredients
- 300 g medjool dates - Pitted, chopped
- 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 300 g medjool dates chopped in a large bowl. Pour over 240 ml boiling Water and leave them to soak for 10 minutes. Keep all the soaking liquid in the bowl.
- Immediately after soaking, add 60 ml extra virgin olive oil, 110 g light brown sugar, 1 large egg, and 1 teaspoon vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together 180 g all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt. Add the dry ingredients to the date mixture and stir gently just until no dry flour remains.
- Fold in 120 g walnuts chopped. Transfer the batter to the prepared loaf pan and smooth the top.
- Bake the date nut bread for 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the bread in the pan for 10 minutes. Transfer it to a wire rack and let it 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.