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Old-Fashioned, Ultra-Moist Date Nut Bread Recipe

Close-up of a thick slice of moist date nut bread, showing visible chopped nuts and dark fruit pieces.
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This recipe yields a classic, moist date nut bread perfect for snacking or serving warm with butter.

Ingredients

Scale
  • 1 cup boiling water
  • 1 teaspoon baking soda
  • 1 cup packed pitted Medjool dates, chopped
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
  2. Pour the boiling water over the baking soda and chopped dates in a medium bowl. Let this mixture sit for 10 minutes.
  3. In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Stir in the soaked date mixture and the chopped nuts until they are evenly distributed throughout the batter.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • For extra moisture, you can substitute half of the boiling water with strong brewed coffee.
  • This bread freezes well; wrap tightly in plastic wrap and foil once completely cool.
  • Serve slices warm with softened butter or cream cheese.

Nutrition

Find it online: https://flavorvista.com/date-nut-bread-easy-moist-classic-recipe/