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Old-Fashioned, Ultra-Moist Date Nut Bread Recipe

A close-up of a thick slice of moist date nut bread, rich with visible nuts and raisins, sitting on a white plate.
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Bake a classic, moist date nut bread loaf using simple steps. This recipe yields a tender, flavorful quick bread perfect for snacking or breakfast.

Ingredients

Scale
  • 1 cup boiling water
  • 1 cup pitted Medjool dates, chopped
  • 1 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard 9×5 inch loaf pan.
  2. Place the chopped dates in a bowl and pour 1 cup of boiling water over them. Stir in the baking soda and let the mixture stand for 10 minutes. The dates will soften.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in the softened date mixture (including any remaining liquid) and the chopped nuts until evenly distributed throughout the batter.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • For extra moisture, you can substitute half of the boiling water with strong brewed coffee.
  • This bread freezes well once completely cooled; wrap tightly in plastic wrap and then foil.
  • Serve slices warm with softened butter or cream cheese.

Nutrition

Find it online: https://tasteportfolio.com/easy-moist-date-nut-bread-recipe/