Description
Date Nut Bread is a moist and flavorful quick bread bursting with the natural sweetness of Medjool dates and the satisfying crunch of toasted walnuts. This easy-to-make loaf combines wholesome ingredients and simple baking techniques to create a perfect breakfast treat or delightful snack any time of day.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
Wet Ingredients
- ¾ cup boiling water
- 2 tablespoons extra virgin olive oil
- ⅓ cup light or dark brown sugar
- 3 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
Add-ins
- 1 ½ cups Medjool dates (pitted and diced)
- 1 cup chopped walnuts (toasted)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C), or 160°C if using a fan oven, preparing it for baking the bread.
- Toast Walnuts: Spread the raw walnuts evenly on a sheet pan and toast them in the oven for 7 minutes. Remove and allow to cool completely before chopping into smaller pieces to enhance their flavor and crunch in the bread.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside for later use.
- Soak Dates: Place the diced Medjool dates in a separate bowl and pour the boiling water over them. Let the dates soak until the mixture cools to room temperature, allowing the dates to soften and infuse the liquid with natural sweetness. Stir in the baking soda once cooled.
- Combine Wet Ingredients: Add the olive oil, brown sugar, eggs, and vanilla extract to the date mixture. Whisk thoroughly until all wet ingredients are well incorporated, creating a smooth, flavorful base.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender. Then, fold in the toasted and chopped walnuts evenly through the batter.
- Prepare Loaf Pan: Grease and line a 9×5-inch (23×13 cm) loaf pan with parchment paper to prevent sticking and make for easy removal of the bread after baking.
- Fill and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the internal temperature reads 200°F (93°C).
- Cool Bread: Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing, which helps the bread set and makes slicing easier.
Notes
- Date Nut Bread is wonderfully moist and packed with natural sweetness from dates, making it a delicious alternative to sugary pastries.
- Toasting the walnuts intensifies their flavor and adds a nice crunchy texture contrast to the soft bread.
- This bread freezes well; slice before freezing and toast slices for a quick breakfast.
- Ensure eggs are at room temperature to create a smoother batter and better rise.
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
