Date Nut Bread
This moist date nut bread combines Medjool dates, raw walnuts, and olive oil in a tender quick-bread loaf. The dates soak for 10 minutes, and the loaf bakes in 50 minutes before cooling completely.
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
Keep the Soaking Liquid: I add the dates and all their soaking water to the batter. Draining them would remove liquid needed by the recipe.
Mix the Batter Gently: Stop stirring as soon as the flour disappears. Overmixing can produce a denser crumb.
Protect the Top: If the loaf begins browning too quickly, I cover it loosely with foil during the final 10 minutes.
Cool Before Slicing: I wait until the bread has cooled completely because cutting it while warm can make the center appear gummy.
Nutrition
Calories: 326kcal | Carbohydrates: 49g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 280mg | Potassium: 290mg | Fiber: 4g | Sugar: 30g | Vitamin A: 29IU | Vitamin C: 0.3mg | Calcium: 62mg | Iron: 2mg
