Date Nut Bread

Date nut bread is a deliciously easy, old-fashioned quick bread that tastes like a loaf of moist sticky toffee pudding cake!

Course Breakfast

Cuisine American

Prep Time 25

Cook Time 50

Total Time 1 15

Servings servings

Calories 248kcal

Preheat the oven to 350°F. Grease a 9X5-inch loaf pan. Set aside.
Add the chopped dates to a medium, heatproof bowl, and pour the boiling water over the chopped dates.
1 cup boiling water, 1 cup finely chopped dates
Let the date mixture stand for 15 minutes. Do not drain.
In a large bowl, beat the butter and sugars together until light and fluffy, scraping down the bowl as needed.
½ cup salted butter, ½ cup granulated sugar, ½ cup brown sugar
Beat in the eggs.
2 large eggs
Add the flour, baking soda, and cinnamon and mix in until almost combined.
2 ⅓ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon ground cinnamon
Stir in the dates and liquid, and mix in until just combined.
Add the chopped pecans, and mix in until just combined.
1 cup chopped pecans
Pour the batter into the prepared loaf pan.
Bake for about 50-60 minutes, or until a wooden toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10-15 minutes.
Remove to a wire cooling rack to finish cooling.

Dates: I've used pitted Medjool dates and Deglet Noor dates to make this bread. I prefer Medjool dates because they are sweeter and integrate better into the bread.
Salted butter: If you would prefer to use unsalted butter, add 1/4 salt along with the baking soda.
Brown sugar: Light or dark brown sugar will work. Dark brown sugar will give you slightly more toffee flavor in the bread.
Cinnamon: The cinnamon is a background note in the bread. This isn't a spice forward bread.
Nutrition values are estimates.