📝 About This Recipe
This heirloom-quality Date Nut Bread is a nostalgic masterpiece, offering a dense, moist crumb and a deep, caramel-like sweetness derived from premium Medjool dates. Unlike overly sugary quick breads, this recipe relies on the natural richness of dried fruits and the earthy crunch of slow-toasted English walnuts. It is a timeless classic that bridges the gap between a morning breakfast slice and an elegant afternoon tea accompaniment.
🥗 Ingredients
The Fruit Base
- 1.5 cups Medjool dates (pitted and roughly chopped)
- 1 cup Boiling water (to soften the fruit)
- 1 teaspoon Baking soda (added to the soaking water to tenderize skins)
Dry Ingredients
- 2.25 cups All-purpose flour (spooned and leveled)
- 1 teaspoon Baking powder
- 0.5 teaspoon Kosher salt
- 1 teaspoon Ground cinnamon (high quality)
- 1 cup English walnuts (toasted and coarsely chopped)
Wet Ingredients
- 4 tablespoons Unsalted butter (softened to room temperature)
- 0.75 cup Dark brown sugar (packed)
- 1 large Egg (at room temperature)
- 2 teaspoons Vanilla bean paste (or pure vanilla extract)
- 1 tablespoon Orange zest (freshly grated)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan generously with butter or non-stick spray, and line the bottom with parchment paper for easy removal.
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2
Place the chopped dates in a heat-proof medium bowl. Sprinkle the baking soda over the dates, then pour the boiling water over them. Stir gently and let sit for 15-20 minutes to soften.
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3
While the dates soak, spread the walnut pieces on a baking sheet and toast in the oven for 5-8 minutes until fragrant. Let them cool slightly before chopping.
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4
In a medium mixing bowl, whisk together the flour, baking powder, salt, and cinnamon until well combined.
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5
In a separate large bowl or the bowl of a stand mixer, cream the softened butter and dark brown sugar together until light and fluffy, about 3 minutes.
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6
Add the egg to the butter mixture and beat well. Scrape down the sides of the bowl to ensure even mixing.
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7
Stir in the vanilla bean paste and fresh orange zest, which will brighten the deep notes of the dates.
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8
Using a spatula, stir the soaked date mixture (including all the liquid) into the wet ingredients. The mixture may look slightly curdled; this is normal.
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9
Gently fold the dry flour mixture into the wet ingredients using a rubber spatula. Mix only until no streaks of flour remain—do not overmix, or the bread will be tough.
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10
Fold in the toasted walnuts until evenly distributed throughout the batter.
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11
Pour the batter into the prepared loaf pan and smooth the top with your spatula.
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12
Bake for 60 to 70 minutes. Test for doneness by inserting a wooden skewer into the center; it should come out clean or with just a few moist crumbs.
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13
Allow the bread to cool in the pan for 15 minutes. This allows the structure to set before moving it.
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14
Transfer the loaf to a wire rack to cool completely. For the best flavor and cleanest slices, wrap the cooled loaf in foil and let it sit overnight before serving.
💡 Chef's Tips
Use Medjool dates if possible; they are softer and sweeter than the Deglet Noor variety. Don't skip the baking soda in the water; it breaks down the hemicellulose in the date skins for a smoother texture. To prevent the nuts from sinking, toss them in a teaspoon of flour before folding them into the batter. If the top of the bread browns too quickly, tent it loosely with aluminum foil after 45 minutes of baking. Always use room temperature eggs to ensure the emulsion of the batter doesn't break.
🍽️ Serving Suggestions
Serve thick slices toasted with a generous smear of salted cultured butter. Pair with a sharp cheddar cheese for a sophisticated sweet-and-savory snack. Drizzle with a bit of warm honey and serve alongside a hot cup of Earl Grey tea. Spread with softened cream cheese mixed with a pinch of cinnamon for a decadent breakfast. Use day-old slices to make an incredible, rich French toast.