Date Nut Bread

Date nut bread is a throwback quick bread that, lately, seems overshadowed by other comforting loaves, like banana bread and pumpkin bread. Sweet chewy dates, toasted walnuts, and plenty of warm baking spices make it just as cozy. With a few healthy updates and upgrades, it deserves a place in your baking rotation.

This recipe is loaded with chopped dates and, instead of butter, a splash of fruity olive oil. It doesn’t need much because the dates and honey already keep this bread super moist.

How to Make Date Nut Bread

Soaking the dates in hot coffee before mixing the batter softens them, creating pockets of caramel sweetness in the bread. The sugars in dates and honey can speed up the bread’s browning in the oven. If it gets too dark, tent it with foil. Here’s how to make it:

• Get ready. Preheat the oven to 350°F. Brush a standard (8 1/2-inch x 4 1/2-inch) loaf pan with olive oil or spray it with baking spray.
• Soak the dates. Add 2 cups (300g) chopped pitted dates (preferably Medjool) and 1 teaspoon baking soda to a large mixing bowl. Pour 1 cup (240ml) hot coffee, black tea, or water over the dates and allow them to soak for 15 minutes.
• Mix the dry ingredients. In a medium bowl, whisk together 1 3/4 cup (200g) white whole wheat flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
• Mix the wet ingredients. To the date mixture, add 1/4 cup (53g) brown sugar, 1/4 cup (85g) honey, 1/4 cup (60ml) extra virgin olive oil, and 1 large egg, and whisk to combine.
• Make the batter. Add the flour mixture to the date mixture. Mix gently with a silicone spatula until just combined. Stir in 1 cup (113g) chopped toasted walnuts.
• Bake. Pour the batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top of the loaf is browning too quickly, tent it with foil.
• Cool and serve. Allow the bread to cool in the pan for 10 minutes, then remove from the pan and place on a wire rack to cool completely. Slice and serve.

Ways to Make It Your Own

This date nut bread is versatile and can handle all sorts of substitutions and flavor tweaks. Here are a few of my favorite swaps you can try:

• Swap the spices: Adjust the amounts to your taste, or swap them altogether. Try ground cardamom, ground ginger, ras el hanout, pumpkin pie spice, or apple pie spice.
• Orange zest: Add the freshly grated zest from one orange to the batter.
• Pecans: Swap the walnuts for chopped toasted pecans.
• Other dried fruits: Try chopped dried figs, raisins, or other dried fruits in addition to or instead of the dates.
• Medjool dates, my favorite for this and many other date recipes, have a flavor and texture reminiscent of soft caramels, but you can also use Deglet Noor dates, which are nutty and retain a firmer bite. Taking time to soften them in hot coffee or tea is an enticing opportunity to infuse them with extra flavor. Adding a little baking soda neutralizes the acidity of both.

What to Serve with Date Nut Bread

On its own, this date nut bread is already sweet, spicy, and nutty. I can’t think of a better start to a cold weekend morning than a thick slice of this bread with a hot cup of coffee or black tea.

My grandmother always spread slices of date-nut bread with cream cheese. For a tangy, creamy spread with a Mediterranean spin, try labneh, farmer’s cheese, or a dollop of Greek yogurt, and a drizzle of extra honey.