Date Nut Bread Loaf with Chopped Dates and Nuts

Quick Recipe Version (TL;DR)

• Yield: 1 (9 x 5-inch) loaf, about 10 slices
• Prep Time: 20 minutes
• Cook Time: 55–65 minutes
• Total Time: 1 hour 35 minutes (includes cooling)

Quick Ingredients

• 1 1/2 cups (225 g) pitted dates, chopped
• 1 tsp baking soda
• 1 cup (240 g) boiling water or hot brewed coffee
• 2 tbsp (28 g) unsalted butter, melted and cooled slightly
• 3/4 cup (150 g) packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup (120 g) buttermilk
• 1 3/4 cups (210 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp fine salt
• 1 tsp ground cinnamon
• 1 cup (110 g) chopped walnuts or pecans
• Optional: 1 tsp finely grated orange zest

Do This

• 1. Heat oven to 350°F (175°C). Grease and line a 9 x 5-inch loaf pan with parchment.
• 2. Combine dates + baking soda; pour over boiling water/coffee. Rest 10 minutes, then cool 5 minutes.
• 3. Whisk butter + brown sugar + eggs + vanilla + buttermilk (and orange zest, if using).
• 4. Whisk flour + baking powder + salt + cinnamon; fold into wet mixture just until combined.
• 5. Fold in date mixture and nuts. Scrape into pan; smooth top.
• 6. Bake 55–65 minutes until a tester comes out clean (or with a few moist crumbs).
• 7. Cool 10 minutes in pan, then cool completely on a rack before slicing.

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Why You’ll Love This Recipe

• Deep, rich flavor from dates softened in hot coffee or water and folded into the batter.
• Dense, sliceable crumb that holds up beautifully to butter, cream cheese, or a drizzle of honey.
• Simple pantry ingredients with one bowl for dry and one bowl for wet.
• Even better the next day as the date flavor melds through the loaf.

Grocery List

• Produce: 1 orange (optional, for zest)
• Dairy: unsalted butter, buttermilk
• Pantry: pitted dates, walnuts or pecans, all-purpose flour, light brown sugar, baking soda, baking powder, fine salt, ground cinnamon, vanilla extract, coffee (optional), eggs

Full Ingredients

Dates & Soaking Liquid

• Pitted dates: 1 1/2 cups (225 g), chopped (about 1/4-inch pieces)
• Baking soda: 1 tsp
• Boiling water or hot brewed coffee: 1 cup (240 g)

Wet Ingredients

• Unsalted butter: 2 tbsp (28 g), melted and cooled slightly
• Light brown sugar: 3/4 cup (150 g), packed
• Eggs: 2 large (about 100 g without shells), at room temperature if possible
• Vanilla extract: 1 tsp (5 g)
• Buttermilk: 1/2 cup (120 g), at room temperature if possible
• Optional: 1 tsp finely grated orange zest (adds a subtle brightness)

Dry Ingredients

• All-purpose flour: 1 3/4 cups (210 g), spooned and leveled
• Baking powder: 1 tsp
• Fine salt: 1/2 tsp
• Ground cinnamon: 1 tsp

Mix-Ins

• Walnuts or pecans: 1 cup (110 g), chopped

Step-by-Step Instructions

Step 1: Prep the pan and preheat the oven

Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a 9 x 5-inch loaf pan, then line it with parchment paper so you have a little overhang on the long sides for easy lifting. Grease the parchment lightly, too.

Step 2: Soften the dates for maximum flavor

Place the chopped dates in a medium heatproof bowl and sprinkle with 1 tsp baking soda. Pour over 1 cup (240 g) boiling water or hot brewed coffee. Stir well.

Let the mixture stand for 10 minutes. The dates will soften and the liquid will turn dark and syrupy. This step is key for a moist, richly flavored loaf. Let it cool for about 5 minutes while you measure the remaining ingredients.

Step 3: Mix the wet ingredients

In a large bowl, whisk together the melted butter and brown sugar until glossy. Whisk in the eggs one at a time until smooth, then whisk in the vanilla and buttermilk. If using, whisk in the orange zest.

Step 4: Combine the dry ingredients

In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon until evenly blended. This helps the loaf rise evenly and prevents pockets of baking powder.

Step 5: Make the batter (gently) and add dates and nuts

Add the dry ingredients to the wet ingredients. Using a flexible spatula, fold just until you no longer see dry flour (a few small streaks are fine). Overmixing can make the loaf tough.

Fold in the entire date mixture (dates plus soaking liquid). Then fold in the chopped walnuts or pecans until evenly distributed.

Step 6: Bake until set and beautifully browned

Scrape the batter into the prepared loaf pan and smooth the top. Bake at 350°F (175°C) for 55–65 minutes, rotating the pan at the 40-minute mark for even browning.

The loaf is done when a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter). If the top is browning too quickly near the end, loosely tent with foil for the remaining bake time.

Step 7: Cool for clean slices and the best texture

Cool the bread in the pan for 10 minutes. Then use the parchment overhang to lift it out and transfer to a wire rack. Cool completely before slicing, about 45 minutes. This bread slices best once fully cooled, and it’s even nicer the next day.

Pro Tips

• Use scissors to chop dates quickly: Lightly oil kitchen shears and snip dates into small pieces directly into the bowl.
• Coffee deepens the flavor: Hot brewed coffee brings out caramel notes in the dates without making the loaf taste like coffee.
• Don’t wring out the dates: Add the dates and the soaking liquid; that liquid becomes part of the loaf’s moisture and flavor.
• Check doneness in the center: This is a dense loaf, so test the very middle with a toothpick or thin skewer.
• Slice with a serrated knife: A gentle sawing motion gives neat slices without compressing the crumb.

Variations

• Spiced date nut bread: Add 1/4 tsp ground nutmeg and 1/8 tsp ground cloves along with the cinnamon.
• Bourbon date nut bread: Replace 2 tbsp (30 g) of the boiling water/coffee with 2 tbsp (30 g) bourbon (add it after the dates have cooled slightly).
• Half whole-wheat: Use 1 cup (120 g) all-purpose flour plus 3/4 cup (90 g) whole-wheat flour for a heartier loaf.

Storage & Make-Ahead

Once fully cooled, wrap the loaf tightly in plastic wrap or foil and store at room temperature for up to 3 days. For longer storage, refrigerate for up to 7 days (bring slices to room temperature or warm briefly before serving).

To freeze, wrap the whole loaf (or individual slices) in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature. For best flavor and texture, make the loaf 1 day ahead; it slices more cleanly and tastes richer the next day.

Nutrition (per serving)

Approximate per slice (1/10 loaf): 280 calories, 11 g fat, 42 g carbs, 5 g protein, 3 g fiber, 24 g sugar, 240 mg sodium.