This post may contain affiliate links.
This Date Nut Loaf is an easy to make loaf cake that’s dense, filling, and absolutely addictive. Made with simple ingredients, it comes together quickly. Dates give the bread a natural sweetness, while walnuts give a crunchy texture to each bite. It’s great any time of year but also works as a holiday treat or gift to take to friends.
Table of contents
Why Make This Date and Walnut Loaf
- An Easy and Fast Date Nut Bread to Make. It’s easy to whip up and this bread is a quick bread recipe! So that means there is no waiting other than the baking process.
- Such Good Flavor. This loaf cake has delicious juicy dates in every bite combined with crunchy walnuts. It’s filling, dense and oh so lush. I love the nutty sweetness you get from dates!
- Great Any Time of Day. Date nut bread always hits the spot in the morning with a hot cup of coffee but also works as an afternoon snack or even after-dinner sweet.
Love quick breads? Try this Peanut Butter Banana Bread or Blueberry Cornbread next!
Ingredients
- Sugar: This date and walnut bread is sweetened with a combination of granulated sugar and brown sugar. I like adding in a touch of brown sugar for a deeper, more complex flavor. It also has a bit more moisture which works to keep the crumb moist and tender.
- Dates: A large dried fruit that are naturally quite sweet are the star of the show in this recipe. Use pitted dates when possible to save some time. If your dates do have pits, you can remove them before chopping.
- All-Purpose Flour: Provides the structure for the loaf.
- Baking Soda and Salt: For flavor and texture.
- Vanilla Extract: Use pure vanilla extract when possible for the best flavor.
- Nuts: I love this date cake with the earthy flavor of walnuts with dates. Pecans make another great option.
- Coconut Oil: Replaces butter to keep this date bread dairy-free. You can also use canola oil or melted butter if you prefer.
Variations
- Nut-Free: Leave the nuts out for a nut-free version of this date bread. You can also try it with sunflower or pumpkin seeds instead to keep it nut-free but still have a bit of crunch.
- Gluten-free: Swap the all purpose flour for a 1:1 gluten-free flour blend to make a gluten-free version.
- Iced Date Cake: Mix together the powdered sugar with milk and drizzle over the cooled date bread. Make sure to use unsweetened non-dairy milk to keep it dairy free.
- No Icing: Sprinkle the top with cinnamon sugar before baking to add a baked in topping. You can also leave it plain or sprinkle it with powdered sugar after baking.
How To Make Date Nut Bread
Gather all your ingredients, preheat the oven to 350° F and line your 9 x 5 x 3-inch loaf pan with a piece of parchment paper.
Step One. Chop the dates and add them to a medium bowl. Pour the boiling water over the chopped dates. Add the coconut oil to the bowl and set it aside while you prepare everything.
Step Two. Beat the granulated sugar, brown sugar, vanilla extract and egg with a mixer in a large bowl until light. Whisk together the flour, baking powder, and salt in a separate bowl.
Step Three. Add the flour mixture to the sugar mixture, alternating with the date and water mixture. Once mixed, stir in the chopped nuts with a spoon.
Step Four. Pour the mixture into the loaf pan and smooth out the top of the bread. Bake your loaf cake in the preheated oven for 40 – 50 minutes or until a toothpick comes out clean.
Expert Tips
- Storage: Store leftovers in the fridge for up to four days. Enjoy it cold from the fridge or you can warm up individual slices in the microwave or toaster oven.
- Adding the Icing: It’s important for the date bread to be fully cooled before drizzling with the icing.
- Double the Recipe: You can double and even triple the recipe. Use the “2x, or 3x” in the recipe card to automatically calculate the ingredients and then evenly divide up the batter into 2 or 3 pans.
- Use Parchment: Lining your pan with parchment makes it easier to remove from the pan. Leave a small piece to extend beyond the sides of the pan so you can lift it out.
- Serving: Spread slices of date and walnut cake with butter or cream cheese or enjoy it all on its own. Enjoy a slice for breakfast with cottage cheese scrambled eggs or your favorite egg casserole.
Recipe FAQ’s
This happens! Just let them soak in hot water for 1 minute. Once they’re rehydrated, pull them out and try it again. Always works like a charm for me.
Make sure you are baking it in the middle of the oven so it cooks evenly. If it’s too brown on top, lightly cover with a piece of foil while it finishes cooking.
The best way to determine doneness is to look that the top of the loaf is lightly browned especially in the center. Then check it by inserting a toothpick into the center and make sure it comes out mostly clean.
Yes, but I recommend freezing it before adding the icing. Wrap it in plastic and then in foil before storing it in the freezer for up to three months. After it thaws out you can make and drizzle it with the icing.
MORE DELICIOUS LOAF CAKE RECIPES
Breakfast
Blueberry Banana Nut Bread
Dessert
Chocolate Pumpkin Bread
Breakfast
Easy Lemon Blueberry Breakfast Bread
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Date and Walnut Loaf
Ingredients
- 1 cup fresh dates
- 2 tbsp coconut oil , melted
- 1 cup water, hot/boiling
- ¼ cup brown sugar
- ½ cup white granulated sugar, ¾ cup if you like things sweeter
- 1 egg
- 2 cup flour
- 1 tbsp baking powder
- ½ tsp sea salt
- ½ cup walnuts, chopped
Optional for topping
- cinnamon & sugar for topping , add to top before baking
- ½ cup powdered sugar
- 1 tsp almond milk or water
Instructions
- Heat the oven to 350º. Grease or line in a 9 x 5 x 3-inch loaf pan in parchment paper. Chop dates. Add them to a medium bowl, pour the boiling water over the chopped dates. Add the coconut oil and set aside while you prepare everything. If your dates are dried out and difficult to chop, soak them in warm water prior to adding the boiling water and oil. Pull them out of the warm water, chop them then add to the boiling hot water with oil.
- In a large bowl or stand mixer, beat the granulated sugar, brown sugar, vanilla extract and egg with a mixer until it's smooth. In a separate bowl, whisk the flour, baking powder, and salt together.
- Add the flour mixture to the sugar mixture, alternating with the date and water mixture. Stir in the chopped nuts with a spoon. Pour into the loaf pan. Smooth out the top of the loaf. Bake in the preheated oven for 40 – 50 minutes or until a toothpick comes out clean. The top of the loaf will be lightly browned in color. Let the loaf cool before icing (if using) and slicing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This loaf was so much more than I expected. Heated up with a little butter and wow!
Best served warm IMO 🙏☺️
Thank you for the delicious recipe! great taste and texture
I wonder if I add even less sugar or without sugar. texture change?
Hi Daria,
I would suggest using a zero calorie sugar alternative like Truvia or something of the sort, the sugar does help the texture of the bread.
Can you use almond flour ? Thank you ! Looks amazing!
I have not tried this recipe with almond flour, almond flour can be tricky with quick breads. I would suggest an all purpose gluten free blend instead. Enjoy!
Made this last night it was THE BEST combination. I’ve never baked with dates before, very cool idea.
So glad to hear you enjoyed it!!