Description
This Date Nut Bread is a moist and flavorful quick bread loaded with sweet Medjool dates and crunchy toasted walnuts. Perfectly spiced and lightly sweetened, it makes a delightful breakfast treat or an afternoon snack. The combination of soaking dates in hot water and baking soda ensures a soft, tender crumb while the toasted walnuts add a satisfying crunch.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup chopped walnuts (toasted and cooled)
Wet Ingredients
- ¾ cup boiling water
- 1 ½ cups Medjool dates (pitted and diced)
- 2 tablespoons extra virgin olive oil
- ⅓ cup light or dark brown sugar
- 3 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat and Toast Walnuts: Preheat your oven to 350°F (180°C), or 160°C for fan ovens. Spread the raw walnuts on a sheet pan and toast them for 7 minutes until fragrant. Remove from the oven, let cool, and chop into smaller pieces.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Soak Dates: Place the diced Medjool dates in a separate bowl and pour the boiling water over them. Allow the dates to soak until the water cools to room temperature. Stir in the baking soda to this mixture once cooled, which helps soften the dates and tenderize the bread.
- Combine Wet Ingredients: To the soaked date mixture, add the extra virgin olive oil, brown sugar, eggs, and vanilla extract. Whisk these ingredients thoroughly until fully combined and smooth.
- Mix Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet date mixture, stirring gently until just combined to avoid overmixing. Then fold in the toasted and chopped walnuts evenly through the batter.
- Prepare Baking Pan: Grease and line a 9×5-inch (23×13 cm) loaf pan with parchment paper to prevent sticking. Pour the batter into the pan and smooth the top evenly with a spatula.
- Baking: Bake the loaf in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the internal temperature reaches 200°F (93°C).
- Cooling: Allow the bread to cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing to maintain its structure and moisture.
Notes
- Date Nut Bread is wonderfully moist and gooey with the natural sweetness of dates balanced by the crunchy toasted walnuts.
- This bread is ideal for breakfast, brunch, or as a sweet snack any time of day.
- You can substitute walnuts with pecans if desired for a different nutty flavor.
- Make sure to let the bread cool completely for cleaner slices and better texture.
Nutrition
- Serving Size: 1 slice (75 g)
- Calories: 281 kcal
- Sugar: 22 g
- Sodium: 196 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.01 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 56 mg
