Moist Date Nut Bread

Moist Date Nut Bread
  • PREP TIME
    15 mins
  • COOK TIME
    50 mins
  • TOTAL TIME
    1 hrs 35 mins
  • SERVING
    12 People
  • VIEWS
    354

Imagine a cross between a traditional figgy pudding and a simple tea bread, but with the rich, chewy sweetness of dates and the satisfying crunch of walnuts. This Moist Date Nut Bread is a delightful treat, perfect for a cozy afternoon or a simple dessert. Less sweet than its figgy cousin, it's a comforting loaf that's easy to customize and even easier to enjoy.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    47 g
  • Cholesterol
    26 mg
  • Fiber
    4 g
  • Protein
    4 g
  • Saturated Fat
    3 g
  • Sodium
    365 mg
  • Sugar
    30 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan to prevent sticking. (5 minutes)

Image Step 02
02 Step

Recipe View 20 mins In a medium bowl, combine the chopped dates and butter. Pour the boiling water over the mixture. Let it stand for 15-20 minutes, allowing the dates to soften and the butter to melt. (20 minutes)

Image Step 03
03 Step

Recipe View 5 mins Stir the cooled date mixture to break up any large clumps. Add the packed brown sugar and the egg. Mix until the ingredients are well blended and the mixture is smooth. (5 minutes)

Image Step 04
04 Step

Recipe View 3 mins In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures even distribution of the leavening agents. (3 minutes)

Image Step 05
05 Step

Recipe View 7 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough bread. Stir in the chopped walnuts. (7 minutes)

Image Step 06
06 Step

Recipe View 2 mins Pour the batter into the prepared loaf pan, spreading it evenly. (2 minutes)

Image Step 07
07 Step

Recipe View 1 hrs Bake in the preheated oven for approximately 50-60 minutes, or until a wooden pick inserted into the center comes out clean. If the top of the bread begins to brown too quickly, tent it loosely with foil. (60 minutes)

Image Step 08
08 Step

Recipe View 10 mins Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)

For an even moister bread, try covering the loaf with buttered foil during baking.
If you don't have a loaf pan, this recipe can also be baked in a well-greased 28-ounce can.
Feel free to experiment with different nuts, such as pecans or almonds, in place of the walnuts.
A touch of cinnamon or nutmeg can add a warm, comforting flavor.
The bread can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.

Maximus Langosh

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 118 Ratings)
Total Reviews: (4)
  • Obie Fay

    I've made this bread several times, and it's always a hit! The dates make it so moist and delicious.

  • Blair Dibbert

    I used pecans instead of walnuts, and it was fantastic! A great recipe for using up ingredients in the pantry.

  • Gustave Baumbach

    Easy to follow recipe and the bread turned out perfectly. I added a little orange zest for extra flavor.

  • Jettie Hermiston

    My family loves this date nut bread. It's great for breakfast or a snack with a cup of tea.

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