Date and Walnut Loaf

Date nut bread on a cutting board with pieces standing up and some laying over.

5 from 3 votes

This date and walnut loaf is dairy free, dense, filling and absolutely addictive. It has simple ingredients and comes together quickly but tastes great! You will love this bread with your morning cup of coffee.

Prep Time10

Cook Time45

Total Time55

Course: Breakfast, Dessert

Cuisine: American

Servings:

Author: Bailey Rhatigan

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

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.

The icing is optional. It's important for the date bread to be fully cooled before drizzling with the icing.

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.

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.

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.

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