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Old-Fashioned, Ultra-Moist Date Nut Bread

Two moist slices of date nut bread showing visible raisins and chopped walnuts baked inside, served on a white plate.
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This recipe yields a classic, moist date nut bread loaf that is simple to prepare and perfect for snacking or breakfast.

Ingredients

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  • 1 cup boiling water
  • 1 cup packed 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 the boiling water over them. Stir in the baking soda and let stand for 15 minutes. The mixture will foam slightly.
  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 just until combined. Do not overmix.
  6. Stir in the soaked dates (with their 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 water with strong brewed coffee.
  • This bread freezes well once completely cooled; wrap tightly in plastic wrap and foil.
  • Serve slices warm with softened butter.

Nutrition

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