Date Nut Bread

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My crave-worthy Date Nut Bread is the just-sweet-enough treat you didn’t know you needed! It’s simple, satisfying, and ready from the oven in just over an hour. This loaf has become a staple in my house—I bake it every week for breakfast, lunchboxes, or a little something sweet at the end of the day. Toasting the walnuts really brings out their flavor and adds a lovely crunch, but if you’re not a nut fan, you can easily swap them for dried fruit like chopped apricots, golden raisins, or even chocolate chips.

• A beloved classic that feels new again: Wholesome ingredients and a no-fuss preparation make this traditional favorite perfect for 2026.
• Jammy and crunchy: The unique buttery, soft sweetness of dates pairs so well with toasty walnuts.
• So many ways to enjoy: Wrap a slice in a napkin for a snack on the run, toast and spread with butter, or sandwich with cream cheese.
• Better for you: While some recipes have oil and lots of added sugar, my quickbread gets its moistness and sweetness (plus fiber!) from dates mixed throughout the batter.
• No mixer needed: You don’t need any special equipment for this quickbread recipe.

Sometimes a nostalgic recipe resurfaces at just the right time. I’ve read that a lot of you were looking for a bake that’s sweet enough to feel like a treat, but without being too heavy or overly sugary. I thought dates would be perfect to use—they’re sometimes called “nature’s candy” after all!—but I wanted to come up with a date nut bread that was lighter than the traditional cake-type version. When testing this recipe, I found that stirring softened dates into the batter naturally makes the quickbread lightly sweet, with the best caramel flavor and a satisfying texture. For more date magic, check out Steamed Sticky Toffee Pudding, Microwave Sticky Toffee Pudding, Quick and Easy Maamoul (Traditional Arabic Cookies), Healthy Chocolate Banana Ice Cream, and Apricot Almond Homemade Larabars.

Table of Contents

What is Date Nut Bread?

Date Nut Bread is a quickbread leavened with baking soda. Softening the dates in boiling water and mashing them until smooth adds moisture, sweetness, and a caramel-toffee flavor to the bread. Toasted, chopped walnuts lend the bread crunch and provide a perfect contrast to the quickbread’s soft crumb. Although dates have been cultivated for thousands of years in the Middle East, date nut quick bread did not become popular in the U.S. until the 1920s, when imported dates became widely available. This wholesome tea bread is delicious for breakfast, or as a snack, spread with regular butter, flavored butter, cream cheese, or peanut butter or almond butter.

Key Ingredients and Substitutes

Dates

• Dates give the bread sweetness, structure, and moisture.
• Importantly, the generous amount of dates in this recipe keeps the bread tender and soft for days.
• For best results, I recommend Medjool dates because they’re exceptionally soft and sweet, but any dates will work in this recipe.
• Dates have around 4 grams of fiber per serving, which supports good digestion and helps you feel fuller.
• Substitutes: Use an equal amount of softened prunes or figs.

Boiling water

• Soaking and mashing the dates in boiling water creates a soft, jam-like puree that blends seamlessly into the batter.
• Substitute: If you’d like a sweeter date bread, use boiled apple juice instead.

Baking soda

• Baking soda reacts with the dates’ acidity to release carbon dioxide gas, forming tiny bubbles that leaven the date nut bread.
• Importantly, the baking soda creates a light crumb in this date bread recipe.

Eggs

• Eggs emulsify the ingredients, creating a smooth, cohesive batter.
• Additionally, eggs give the bread structure, so it’s easier to slice.
• Use room-temperature eggs in this recipe to ensure that they mix in well.
• Substitute: In place of the two eggs in this recipe, you can use 8 tablespoons of applesauce or 2 flax eggs (2 tablespoons of ground flaxseed mixed with 6 tablespoons of water).

All-purpose flour

• All-purpose flour is used in this recipe to create a date-nut bread with the right balance of structure and tenderness.
• Substitute: For gluten-free date nut quickbread, substitute the all-purpose flour with a 1:1 gluten-free baking mix, like my Easy Almond Flour Baking Mix or another gluten-free flour instead of the all-purpose flour.
  • If you’d like a heartier date bread, replace 1 cup of all-purpose flour with 1 cup (5 oz/142 g ) of whole-wheat flour.

Granulated sugar

• Granulated sugar sweetens the bread.
• Additionally, granulated sugar aids browning, adding a caramel note.
• Substitutes: You can use the same amount of brown sugar.

Butter

• Butter gives the date bread a rich flavor and contributes to a tender crumb.
• Using melted butter in this recipe ensures it mixes well throughout the batter, creating even moisture and inhibiting gluten development, resulting in a soft crumb.
• Substitute: Use the same amount of coconut oil, vegetable oil, or avocado oil.

Salt

• Salt balances out the sweetness of the dates and sugar and enhances the flavors.

Walnuts

• Walnuts add a rich, toasty flavor and robust texture.
• Substitutes: If you prefer, use the same amount of your favorite nut, like pecans, almonds, or hazelnuts.
  • For a nut-free option, use sunflower seeds or pumpkin seeds instead.

How to Make Date Nut Bread

1. Prepare to bake: Preheat the oven to 325°F (165°C). Butter and line a 9 x 5-inch (23 x 12 cm) loaf pan, then set it aside.
2. Soak dates: In a medium, heat-proof bowl, combine the dates, boiling water, and baking soda. Cover with cling wrap and let cool to room temperature, about 30 minutes.

3. Mash dates: Using a potato masher, mash the dates into a coarse puree.

4. Add other ingredients to date mixture: Whisk in eggs, flour, sugar, butter, and salt into the dates until just combined.

5. Finish making batter: Fold in the walnuts, and then spread into the prepared pan.

6. Bake loaf: Bake for 55-60 minutes, until a skewer or toothpick inserted into the center comes out clean.

6. Cool quickbread: Let cool in the pan for 10 minutes before transferring to a wire rack to let cool completely.
7. Enjoy! Slice and serve with butter.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Baking soda helps soften the dates quickly and neutralizes tannins, making the dates sweeter.
• Medjool dates are my top choice for this bread because they have the softest texture and richest flavor, but any variety will be delicious in this recipe.
• Use any nut you prefer if you don’t care for walnuts.
• Make a heartier quickbread by replacing 1 cup of all-purpose flour with 1 cup (5 oz/142 g) of whole wheat flour.
• If you prefer sweeter date nut tea bread, add more sugar.  This bread relies on the natural sweetness of the dates. For something a bit more dessert-like, add an extra ½ cup (4 oz/115 g) of granulated or packed brown sugar.
• Try toasting the date nut bread. It’s fantastic with Orange Honey Compound Butter.

Mix-Ins and Flavor Variations

• Citrus is lovely in this date-nut bread recipe—sit in 1 teaspoon of finely grated orange zest.
• Add spice notes by adding 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg.
• For added flavor depth, add in 1 teaspoon of vanilla extract when whisking in the eggs.
• Layer the fruit flavor—stir in 1/2 cup (2 1/2 oz/71 g) of chopped dried cherries.
• Coconut is wonderful in this bread—use 1/2 cup (1 1/2 oz/43 g) of unsweetened coconut flakes.
• If you want your date tea bread to be more dessert-like, add 1/2 cup (3 oz/85 g) mini chocolate chips to the batter.

Make-Ahead and Storage Instructions

Make-ahead tips

• You can make the date bread, cool it, and keep it in an airtight container at room temperature for up to three days.
• For longer storage, refrigerate in an airtight container for up to five days.
• For extended storage, wrap the date nut bread well, put it in a freezer bag or container, and freeze for up to eight weeks.
  • Refresh the frozen bread by wrapping it in foil and warming it at 325°F (165°C) for 15 minutes.

How to store leftovers

• After the date nut tea bread has cooled completely, place it in an airtight container and store at room temperature for three days or refrigerate for five days.
• This bread freezes really well. Wrap the bread, place in a freezer container or bag, and store for up to eight weeks.
  • To refresh the frozen date nut bread, wrap it in foil and warm it at 325°F (165°C) for 15 minutes.

More Fruit and Nut Recipes

Try These Recipes!

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

My Date Nut Bread is lightly sweet, moist, and no-fuss—made with jammy dates and walnuts, no mixer needed, and ready in just over an hour.

Author: Gemma Stafford

Servings: 1 loaf

Ingredients

• 2 cups (10 oz/284 g) dates , pitted and chopped
• 2 cups (16 fl oz/480 ml) boiling water
• 2 teaspoons baking soda
• 2 large eggs , at room temperature
• 3 cups (15 oz/426 g) all-purpose flour
• ¾ cups (6 oz/170 g) granulated sugar
• ½ cup (4 oz/115 g) butter , melted
• 1 teaspoon salt
• 1 cup (5 oz/142 g) walnuts , toasted and chopped

Instructions

To Make the Date Nut Bread

• Preheat the oven to 325°F (165°C). Butter and line a 9 x 5 inch (23 x 12 cm) loaf pan and set aside.

• In a medium, heat-proof bowl, combine the dates, boiling water and baking soda. Cover with cling wrap and let cool to room temperature, about 30 minutes.

• Using a potato masher, mash the softened dates into a coarse purée.

• Whisk in eggs, flour, sugar, butter and salt into the dates until just combined.

• Fold in the walnuts, and then spread into the prepared pan.

To Bake the Date Nut Bread

• Bake for 55-60 minutes, until a skewer inserted into the center comes out clean.

• Let cool in the pan for 10 minutes before transferring to a wire rack to let cool completely.

• Slice and serve with butter. Store leftovers in an airtight container at room temperature for 3 days, or in the refrigerator for 5 days. This loaf also freezes well wrapped for up to 8 weeks.