Classic Date Nut Bread Loaf

Date nut bread is a classic American quick bread long tied to tea tables and holiday baking. Chopped dates bloom in boiling water with baking soda, then fold into a simple batter studded with walnuts for a moist, gently sweet loaf.

Serves 8 · 20 min prep · 55 min cook

Estimate for one serving

• 285 cal
• 5g protein
• 42g carbs
• 12g fat
• 3g fiber

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Ingredients

• 1 1/2 cups pitted dates
• 1 cup boiling water
• 1 tsp baking soda
• 1/4 cup unsalted butter
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 tsp salt
• 1 cup chopped walnuts

Instructions

1. 1Preheat the oven to 350°F and grease a standard 9x5-inch loaf pan, then line it with a parchment sling for easy removal.
2. 2Chop the pitted dates into small pieces and place them in a heatproof bowl.
3. 3Pour the boiling water over the dates, stir in the baking soda, and let the mixture stand until the dates soften and the liquid cools slightly, about 10 minutes.
4. 4In a large mixing bowl, cream the softened butter with the sugar until light and fluffy, about 2 minutes with a hand mixer.
5. 5Beat in the egg and vanilla extract until fully incorporated and the mixture looks smooth.
6. 6Stir the cooled date mixture (including any liquid) into the butter mixture until evenly combined.
7. 7In a separate bowl, whisk together the flour and salt, then fold the dry ingredients into the wet batter just until no dry streaks remain.
8. 8Fold in the chopped walnuts so they are distributed throughout without overmixing.
9. 9Scrape the thick batter into the prepared loaf pan and smooth the top with a spatula.
10. 10Bake on the center rack for 50 to 60 minutes, until the loaf is deep golden, springs back lightly when touched, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
11. 11Cool the loaf in the pan on a wire rack for 15 minutes, then lift it out using the parchment and cool completely before slicing.
12. 12Slice thickly and serve plain, toasted, or lightly buttered to highlight the dense, fruity crumb and nutty crunch.