Soft, moist, and full of flavor, this date nut bread combines sweet dates and crunchy nuts in a classic quick bread recipe that’s as perfect with morning coffee as it is for a snack.
There’s something so comforting about a loaf of old-fashioned date nut bread. Sweet, hearty, and just the right amount of dense, it’s a timeless recipe that’s especially delicious with a spread of butter or cream cheese.
Made with simple pantry staples, it’s the kind of recipe you can whip up any time you’re craving a cozy homemade treat. If you love easy loaves like this, you may also enjoy my cinnamon raisin quick bread, classic banana bread, or Dutch apple loaf.
Why You’ll Love This Classic Recipe
- Easy: No soaking needed, the milk adds all the moisture, so you can skip the extra step without losing flavor or texture.
- Versatile: Start with my basic date nut bread recipe, then make it your own with warm spices, different nuts, or even swapping part of the flour for whole wheat.
Ingredient Notes
- Flour: All-purpose flour gives the loaf structure and that classic dense quick bread texture.
- Baking powder: The leavening that helps the bread rise while still keeping it hearty.
- Sugar: This recipe uses granulated sugar, which makes the bread lighter in color and flavor. You could also use brown sugar for a deeper molasses taste.
- Salt: Balances the sweetness and enhances flavor.
- Milk: Room temperature milk adds moisture to the date and nut bread.
- Butter: Melted butter brings richness and tenderness to the loaf.
- Egg: At room temperature for best mixing, it binds the ingredients together.
- Dates: Use pitted dates for ease. Medjool for rich caramel-like sweetness or Deglet Noor for a milder flavor. Chop them before adding to the batter.
- Nuts: Walnuts are traditional, but pecans or almonds work just as well for flavor and texture.
How to Make Date Nut Bread
In a medium bowl, whisk the egg, milk, and melted butter together until smooth.
In a larger bowl, whisk the flour, baking powder, sugar, and salt. Stir in the chopped dates and nuts so they’re coated in the flour, this helps keep them from sinking to the bottom of the loaf.
Pour the wet ingredients into the dry and gently stir until just combined. It only takes about 14–15 stirs, and it’s okay if the batter looks a little lumpy.
Transfer the batter to the prepared loaf pan and bake. Let the date nut bread cool in the pan, then move it to a wire rack to cool completely before slicing.
recipe tips
- Extra moist: Cover the loaf with buttered foil for part of the baking time to create a steaming effect that ensures a moist quick bread.
- Fun presentation: Bake the batter in a clean, 28-ounce can for a nostalgic, retro look.
- Flavor swaps: Add warm spices like cinnamon or nutmeg, or use pecans instead of walnuts.
- Whole grain option: Replace part of the all-purpose flour with whole wheat for a heartier loaf.
- Oil instead of butter: Swap melted butter for vegetable oil or canola oil for an even softer crumb.
- Brown sugar option: Use brown sugar instead of granulated for a richer, molasses-like flavor.
Variations
- Extra moist: Cover the loaf with buttered foil for part of the baking time to create a steaming effect that ensures a moist quick bread.
- Fun presentation: Bake the batter in a clean, 28-ounce can for a nostalgic, retro look.
- Flavor swaps: Add warm spices like cinnamon or nutmeg, or use pecans instead of walnuts.
- Whole grain option: Replace part of the all-purpose flour with whole wheat for a heartier loaf.
- Oil instead of butter: Swap melted butter for vegetable oil or canola oil for an even softer crumb.
- Brown sugar option: Use brown sugar instead of granulated for a richer, molasses-like flavor.
Moist, flavorful, and just the right mix of sweet and nutty, this Date and Nut Bread is a classic worth baking again and again. If you make it, let me know how it turned out — I’d love to hear from you!
- 1 large egg (room temperature)
- 1½ cup milk (heavy room temperature)
- 2 tablespoons butter (melted)
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ cup granulated sugar
- 1 teaspoon salt
- ¾ cup chopped dates
- ½ cup coarsely chopped nuts (walnuts, pecans, almonds)
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Pre-heat oven to 350F/180C. Grease and flour, spray or line a 9 inch / 23 cm loaf pan with parchment paper.
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In a medium bowl add the egg and beat with a fork or whisk, then add the milk and butter and beat together with a fork or whisk.
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In a large bowl, whisk together the flour, baking powder, sugar and salt. Stir in the dates and nuts. Add the wet ingredients and stir just until combined (about 14-15 stirs). Do not over mix.
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Transfer the batter to the prepared pan and bake for approximately 60-75 minutes, just for doneness with a toothpick. Let sit in the pan for about 15 minutes then move to a wire rack to cool completely before slicing and serving. Enjoy!
How to store the date and nut bread?
Once cooled, store the loaf tightly wrapped or in an airtight container at room temperature for up to 3 days.
Wrap the cooled loaf (or slices) tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2–3 months. Thaw at room temperature before serving.
Calories: 2988kcal | Carbohydrates: 508g | Protein: 72g | Fat: 81g | Saturated Fat: 28g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 290mg | Sodium: 2742mg | Potassium: 2990mg | Fiber: 26g | Sugar: 189g | Vitamin A: 1584IU | Vitamin C: 1mg | Calcium: 984mg | Iron: 23mg | Phosphorus: 1811mg
recipe FAQs
Yes! This date nut bread is less sweet overall, but you can increase the sugar up to ¾ cup if you prefer a sweeter loaf.
Dense bread usually comes from over-mixing or not checking doneness properly. Make sure to stir just until combined and use the toothpick test. If your dates are dry, soaking them in hot coffee (which is acidic) can also help them react with the baking powder for a better rise.
Once cooled, store the loaf tightly wrapped or in an airtight container at room temperature for up to 3 days.
Yes! Wrap the cooled loaf (or slices) tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2–3 months. Thaw at room temperature before serving.
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