Classic Date Nut Bread Loaf

National Date Nut Bread Day on September 8 celebrates this cozy American loaf, long a tea-time and gift-box favorite. Softened Medjool dates meet butter, sugar, and a mix of walnuts and pecans for a moist, nutty slice that keeps well for snacking or dessert.

Serves 8 · 20 min prep · 60 min cook

Estimate for one serving

• 310 cal
• 5g protein
• 48g carbs
• 12g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups pitted Medjool dates
• 1 cup boiling water
• 1 tsp baking soda
• 1/4 cup unsalted butter, softened
• 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
• 1/2 cup chopped pecans

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. 2Place the pitted dates in a heatproof bowl, pour the boiling water over them, and stir in the baking soda; let the mixture sit 10 minutes until the dates soften and the liquid darkens.
3. 3In a large mixing bowl cream the softened butter with the sugar until light and fluffy, about 2 minutes with a hand mixer.
4. 4Beat in the egg and vanilla until fully incorporated and the mixture looks smooth.
5. 5Mash the softened dates lightly with a fork in their soaking liquid, then stir the entire date mixture into the butter-sugar base.
6. 6Whisk the flour and salt together in a separate bowl, then fold the dry ingredients into the wet mixture just until no dry streaks remain.
7. 7Fold in the chopped walnuts and pecans so the nuts are evenly distributed throughout the thick batter.
8. 8Scrape the batter into the prepared loaf pan, smooth the top, and bake 55 to 65 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. 9Cool the loaf in the pan on a wire rack for 15 minutes, then lift it out with the parchment and cool completely before slicing.
10. 10Slice thickly to showcase the dense crumb studded with sticky dates and crunchy nuts; store wrapped at room temperature up to 4 days or freeze slices for later.