Description
This Date Nut Bread is a moist and flavorful quick bread packed with sweet, tender Medjool dates and crunchy toasted walnuts. Perfectly spiced with vanilla and enriched with olive oil for a healthier twist, this easy-to-make loaf is ideal for breakfast, snack time, or a delightful tea accompaniment. The bread’s soft crumb and natural sweetness make it a comforting treat that’s ready in just about an hour.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
Date Mixture
- 1 ½ cups Medjool dates, pitted and diced
- ¾ cup boiling water
Wet Ingredients
- 2 tablespoons extra virgin olive oil
- ⅓ cup light or dark brown sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
Nuts
- 1 cup walnuts, toasted and chopped
Instructions
- Preheat and Toast Walnuts: Preheat your oven to 350°F (180°C) or 160°C for a fan oven. Spread the raw walnuts on a baking sheet and toast them for about 7 minutes until fragrant. Remove from the oven, allow them to cool, then 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 chopped Medjool dates in a separate bowl, then pour boiling water over them. Let the dates soak until the water cools to room temperature, allowing them to soften thoroughly. Once cooled, stir in the baking soda, which will help lighten the texture of the bread.
- Combine Wet Ingredients: To the soaked date mixture, add the extra virgin olive oil, brown sugar, eggs, and vanilla extract. Whisk everything together until the mixture is well combined and smooth.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the date and wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Fold in Walnuts: Carefully fold the toasted and chopped walnuts into the batter, distributing them evenly.
- Prepare Baking Pan: Grease a 9×5-inch (23×13 cm) loaf pan, then line it with parchment paper to prevent sticking. Pour the batter into the pan and smooth the top evenly.
- Bake the Bread: Place the loaf pan in the oven and bake for 40 to 45 minutes. The bread is done when a toothpick inserted into the center comes out clean and the internal temperature reads about 200°F (93°C).
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing. This step ensures clean slices and optimal texture.
Notes
- Date Nut Bread offers a deliciously sweet and nutty flavor with a moist, tender crumb—ideal for breakfast or as a wholesome snack any time of day.
- Using Medjool dates provides natural sweetness and a chewy texture, but other soft dates can be used if unavailable.
- Toasting the walnuts enhances their flavor and crunch; be careful not to burn them.
- Let the bread cool completely before slicing to prevent crumbling.
- Store the bread in an airtight container at room temperature for up to 3 days or freeze slices for longer storage.
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
