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Moist Date Walnut Bread

This rich, moist bread is made by simmering sweet dates and toasted walnuts into a tender batter, then baked until golden and fragrant. The final loaf features a tender crumb with pockets of chewy dates and crunchy walnuts, perfect for breakfast or teatime. Its inviting aroma and caramel notes make it both comforting and indulgent.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup chopped dates pitted
  • 1/2 cup water for simmering dates
  • 1 cup chopped walnuts toasted
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs room temperature
  • 1/2 cup brown sugar
  • 1/3 cup unsalted butter melted
  • 1 teaspoon vanilla extract

Equipment

  • Loaf pan
  • Saucepan
  • Mixing bowls
  • Whisk
  • Spatula
  • Toothpick or cake tester
  • Cooling rack

Method
 

  1. Simmer the chopped dates with water in a small saucepan over medium heat for about 10 minutes, stirring occasionally until the dates are soft and sticky. Remove from heat and let cool slightly.
  2. While the dates cool, toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden. Remove and set aside to cool.
  3. Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan with butter or non-stick spray and set aside.
  4. In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
  5. In a separate bowl, beat the eggs with brown sugar until well blended and slightly frothy, about 2 minutes.
  6. Pour in the melted butter and vanilla extract into the eggs, and whisk until smooth and shiny.
  7. Add the softened, mashed dates to the wet mixture, stirring until fully incorporated and sticky.
  8. Gradually fold the dry ingredients into the wet batter, mixing gently with a spatula until just combined. Do not overmix to keep the bread moist and tender.
  9. Gently fold in the toasted walnuts, distributing evenly throughout the batter.
  10. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap gently to settle the batter and remove air bubbles.
  11. Bake in the preheated oven for 50-60 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Cover loosely with foil after 30 minutes if the top browns too quickly.
  12. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack and cool completely before slicing to keep it moist and prevent crumbling.

Notes

For extra flavor, sprinkle a little cinnamon or nutmeg into the dry ingredients. To enhance moisture, brush the top with melted butter while still warm.