Description
This rich, moist, and comforting date nut bread recipe blends caramel-sweet Medjool dates and crunchy toasted walnuts into a classic loaf that’s perfect for breakfast, dessert, or an afternoon treat. With options like espresso or rum variations, it’s as versatile as it is delicious.
Ingredients
1 cup chopped Medjool dates (soaked in hot water)
½ cup toasted walnuts or pecans
1¾ cups all-purpose or gluten-free flour
¾ cup sugar
4 tbsp unsalted butter, softened
1 large egg
1 tsp vanilla extract
1 tsp baking powder
½ tsp salt
¼ cup strong brewed espresso (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
Soak the chopped dates in hot water for 10 minutes. Drain and set aside.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add the egg, vanilla extract, and espresso (if using). Mix until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add dry ingredients to wet ingredients. Stir just until combined.
Fold in the soaked dates and toasted walnuts.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, covering with foil after 30 minutes if needed.
Let cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- For a festive twist, brush the top with a bit of rum or espresso after baking.
- Add-ins like orange zest or chocolate chips enhance flavor.
- Let cool completely before slicing for cleaner cuts.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 16g
- Sodium: 140mg
- Fat: 8g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g