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Date & Nut Loaf

A moist, old-fashioned loaf filled with naturally sweet dates, crunchy walnuts and pecans, and warm cinnamon. Delicious served warm with butter, cream cheese, or a drizzle of honey.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10
Calories 250kcal

Ingredients

  • Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • Wet Ingredients
  • 1 cup chopped Medjool dates about 10–12 dates
  • ¾ cup boiling water
  • 1 tsp baking soda
  • ⅓ cup unsalted butter softened
  • ½ cup light brown sugar packed
  • 2 tbsp honey
  • 1 large egg
  • 1 tsp vanilla extract
  • Nuts
  • ½ cup chopped walnuts
  • ½ cup chopped pecans

Instructions

Prepare the Dates

  • Place the chopped dates in a heatproof bowl.
  • Pour the boiling water over the dates.
  • Stir in 1 teaspoon baking soda.
  • Let stand for 15 minutes, allowing the dates to soften and cool slightly.

Prepare the Oven

  • Preheat oven to 350°F (175°C).
  • Grease and lightly flour a 9 × 5-inch loaf pan, or line it with parchment paper.

Mix the Dry Ingredients

  • In a medium bowl, whisk together:
  • Flour
  • Baking powder
  • Baking soda
  • Salt
  • Cinnamon
  • Nutmeg
  • Set aside.
  • Cream the Butter
  • In a large bowl, beat together:
  • Butter
  • Brown sugar
  • Honey
  • until light and fluffy.
  • Beat in:
  • Egg
  • Vanilla

Combine

  • Mix the softened date mixture into the butter mixture.
  • Gradually fold in the dry ingredients until just combined.
  • Fold in:
  • Walnuts
  • Pecans
  • Do not overmix.

Bake

  • Pour the batter into the prepared loaf pan.
  • Smooth the top.
  • Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  • If the loaf browns too quickly, loosely tent with foil during the last 15 minutes.

Cool

  • Allow the loaf to cool in the pan for 15–20 minutes.
  • Transfer to a wire rack to cool completely before slicing.

Notes

Chef's Tips

  • Medjool dates provide the richest flavor and moistest texture.
  • Soaking the dates in boiling water creates an exceptionally tender crumb.
  • Toast the walnuts and pecans for 5–7 minutes before adding them for deeper flavor.
  • This loaf tastes even better the next day as the flavors continue to develop.

Optional Add-Ins

  • ½ cup raisins
  • ¼ cup dried cranberries
  • 2 tbsp orange zest
  • ½ tsp ground cardamom
  • ¼ tsp ground cloves
  • ½ cup chopped dried figs
  • ¼ cup shredded coconut

Approximate Nutrition Facts

Serving Size: 1 slice (1/12 loaf)
Nutrient Amount
Calories 250
Total Fat 10 g
Saturated Fat 3 g
Cholesterol 30 mg
Sodium 160 mg
Total Carbohydrates 37 g
Dietary Fiber 3 g
Total Sugars 19 g
Includes Added Sugars 9 g
Protein 4 g

Storage

Room Temperature: Wrap tightly and store for up to 4 days.
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight at room temperature.

Suggested Pairings

  • Salted butter
  • Whipped honey butter
  • Cream cheese
  • Orange marmalade
  • Sharp cheddar cheese
  • Hot coffee
  • Earl Grey or English Breakfast tea