Go Back
Top view of a date nut bread slice with chopped dates and walnuts on a white plate, Mediterranean diet snack

Date Nut Bread Recipe

This moist date nut bread is a classic quick bread made with sweet Medjool dates, crunchy walnuts, and olive oil for a tender crumb. Easy to mix and bake, this homemade date nut loaf slices beautifully and works well for breakfast, snacks, or gifting.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Additional time1 hour 10 minutes
Total Time 1 hour

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

Soak the Dates Fully: I like letting the dates sit for the full 10 minutes so they turn soft and jammy. This step is key for a moist date nut bread that stays tender from edge to center. 
Mix Just Until the Flour Disappears: I stir gently and stop as soon as everything comes together. Overmixing is usually what makes quick breads feel dense instead of light and soft. 
Watch the Top Near the End: If I see the top getting too dark, I loosely lay a piece of foil over it for the last 10 minutes so the loaf finishes baking evenly without over-browning. 

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