Moist Date Nut Bread
This incredibly moist date nut bread features tender crumb, sweet caramel-like dates, and crunchy walnuts in every bite. The secret lies in soaking the dates in hot coffee with baking soda, creating an old-fashioned quick bread that stays fresh for days and tastes even better the next day.
Equipment
- 9x5 inch loaf pan
- Mixing bowls medium and large
- Measuring cups and spoons
- Electric hand mixer or stand mixer
- Wooden spoon or rubber spatula
- Wire cooling rack
- Parchment paper
- Toothpick or cake tester
Ingredients
- 1½ cups chopped dates about 225g or 8 ounces
- 1 cup hot brewed coffee 240ml
- 1 teaspoon baking soda 5g
- ¼ cup unsalted butter 57g, softened to room temperature
- ¾ cup packed brown sugar 150g
- 1 large egg room temperature
- 1 teaspoon vanilla extract 5ml
- 1½ cups all-purpose flour 190g, spooned and leveled
- 1 teaspoon baking powder 5g
- ½ teaspoon salt 3g
- 1 cup chopped walnuts 120g
Instructions
- Place chopped dates in a medium bowl, sprinkle with baking soda, and pour hot coffee over them. Stir to combine and set aside to cool to room temperature, about 15-20 minutes.
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang on the long sides.
- In a large bowl, beat softened butter and brown sugar with an electric mixer on medium-high speed for 2-3 minutes until light and fluffy.
- Add egg and vanilla to the butter mixture and beat until combined. Add the cooled date mixture (including all liquid) and mix on low speed just until incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt until well combined.
- Add dry ingredients to wet ingredients and fold gently with a wooden spoon just until combined. Fold in chopped walnuts with a few gentle strokes, being careful not to overmix.
- Pour batter into prepared pan and bake for 50-60 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. Tent with foil if top browns too quickly.
- Cool in pan for 10 minutes, then lift out using parchment overhang and transfer to a wire rack to cool completely, about 1 hour. For best texture, wrap and let sit overnight before slicing.
Notes
- Coffee substitute: Replace with hot water plus 1 tablespoon lemon juice if you prefer not to use coffee.
- Prevent sinking dates: Toss soaked dates lightly in 1 tablespoon flour before folding into batter.
- Toast walnuts first: For extra flavor, toast walnuts in a dry skillet for 3-4 minutes before chopping.
- Don't overmix: Fold just until combined to ensure a tender crumb. A few flour streaks are okay.
- Measure flour correctly: Spoon flour into measuring cup and level off rather than scooping directly from the bag.
- Storage: Wrap tightly in plastic wrap and store at room temperature for up to 5 days, or refrigerate for 7-10 days.
- Freezing: Wrap individual slices or whole loaf in plastic wrap then foil; freeze for up to 3 months.
- Best served: This bread tastes even better the next day once flavors have melded.
- Nut alternatives: Substitute pecans for walnuts, or use sunflower seeds for a nut-free version.
- Mini loaves: Divide batter among four mini loaf pans and bake for 30-35 minutes for perfect gifts.
Nutrition
Serving: 1sliceCalories: 285kcalCarbohydrates: 44gProtein: 4gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 245mgPotassium: 185mgFiber: 3gSugar: 26gVitamin A: 3IUVitamin C: 1mgCalcium: 5mgIron: 8mg
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