This Date Bread is a moist and decadent snack or dessert that’s simple to make. A rich batter studded with Medjool dates, nuts, and flavored with warm spices like cinnamon, it’s something everyone will truly love. The batter is made with whole-wheat flour and sweetened with maple syrup, for a rich flavor combination that’s truly divine.

Let’s talk about Date Nut Bread, it’s one of the most moist and flavorful quick breads out there. Our recipe is made with walnuts, as well as whole-wheat flour, maple syrup, and olive oil for a healthier twist. It’s such a simple recipe that really will be a favorite among family and friends.

Now we understand that not everyone is a fan of dates, but when they are stirred into this bread they become super soft and chewy—almost caramel-like. It’s a simple recipe to make, no special equipment just some bowls, a whisk and a 8½ × 4½-inch loaf pan.

I like to make this bread in advance as a snack or dessert for a busy week ahead. It can be served at all times of the day and is great alongside a cup of coffee or served with ice cream and whipped cream at a dinner party.

If you love a quick bread or loaf recipe for dessert, we’ve got a lot to choose from! Our viral Strawberry Loaf Cake, Pistachio Bread, or Chocolate Hazelnut Bread are all winners.

Slice of date bread with butter spread on it, set on a white dessert plate.

What is Date Nut Bread?

Date bread is a quick bread, that’s traditionally Scottish in origin and became popular in the US in the 1920s. It’s a type of bread made with baking soda and/or baking powder instead of yeast and tends to be sweet!

If you’ve never had date nut bread before, then you’re in for a treat! Made with chopped dates and nuts, it’s dense in texture but also moist and pretty sweet. It’s quite a popular recipe, many companies have also made store-bought or cake mix versions of it too.

Our version is less sweet, moist but not nearly as dense, and more flavorful thanks to the addition of warm spices. 

It’s the perfect bread to whip up for a party, friends coming over, or to give as a gift. We can truly say this bread with be requested over and over again.

Moist and flavorful date bread. Perfect to put in husbands lunch box. All the recipes I have tried from this website are keepers.

– Karen Z.
Melted butter, vanilla, maple syrup, eggs,olive oil, spices, nuts, dates, flour and milk measured out a set on a wood counter.
Melted butter, maple syrup, olive oil, spices, salt, baking powder and soda, flour, vanilla, eggs, nuts, dates and sugar.

Ingredients

You’re in luck, most of the ingredients are already found in your pantry. You probably just need to grab a handful of things at the store.

  • White whole-wheat flour: whole-wheat flour adds a nutty, toasty depth of flavor that all-purpose just doesn’t add. You can also use regular whole-wheat flour.
  • Baking powder and baking soda: you’ll need both of these leaveners to adequately lift the bread.
  • Warm Spices: cinnamon and ginger add a nice warmth to the bread. Feel free to also add some fresh nutmeg.
  • Kosher salt: a pinch of salt is needed in all sweet baked goods to balance and enhance the flavors.
  • Whole milk: I recommend using whole milk, not a low-fat milk.
  • Eggs: it’s important to use eggs labeled as large. Each large egg, out of shell, should weight 50 grams.
  • Pure maple syrup: make sure you’re using pure maple syrup. This adds more flavor than regular sugar and pairs wonderfully with the dates, nuts and spices.
  • Olive oil: I like to use extra-virgin olive oil because of the flavor it adds. You can also use regular olive oil or even vegetable oil.
  • Melted butter (optional, you can use olive oil instead): I like the flavor that a few tablespoons of butter adds to the loaf. If you’d prefer to skip it, simply replace the butter with additional olive oil.
  • Brandy or bourbon (also optional, but it adds great flavor): a splash of brandy or bourbon adds depth and warmth to the bread.
  • Vanilla extract: just a splash adds depth of flavor and rounds out the spices.
  • Dates: the star of the show! Seek out medjool dates that are soft and pliable.
  • Walnuts or pecans: either work wonderfully here. Be sure to toast (and cool) the nuts before mixing into the batter. The best way to toast nuts is to arrange them on a baking sheet and toast in a 350ºF oven for about 8 minutes.
  • Turbinado or demerara sugar: sprinkle this over top of the loaf right before baking for a sweet, sparkly, crunchy topping.
Date and nut bread set on a piece of parchment paper with a few slices cut from it.

Lauren’s Tip

Make the date bread healthier. This quick bread recipe uses mainly olive oil with a hint of butter. Not only is it healthier, but it creates the most moist quick breads. Plus, when you use extra-virgin olive oil you’re also adding a great deal of flavor. 

How to Make Date Bread

Just like any other quick bread, this healthy date bread recipe is easy to make. No special equipment and no hard-to-find ingredients. 

  1. Whisk together flour, baking powder, cinnamon, ginger, baking soda, and salt in a large bowl, set aside.
Flour and spices in a brown mixing bowl.
  1. Whisk together the milk, eggs, maple syrup, oil, butter, bourbon (if using), and vanilla until smooth.
Milk, olive oil, eggs and vanilla in a mixing bowl.
  1. Add the chopped dates to the wet mixture and let sit 10 minutes (optional step, but I find this loosens up the dates, helping them better disperse throughout the batter).
Chopped dates added to a milk and olive oil mixture.
  1. Fold the flour mixture into the wet mixture just until combined, some pockets of flour are OK. 
Batter in a mixing bowl with chunks of dates mixed in.
  1. Add the nuts and fold to combine.
Batter in a mixing bowl with chunks of dates mixed in.
  1. Spread the batter into a parchment-lined loaf pan, smooth the top and sprinkle with sugar. 
Date and nut bread batter spread into a loaf pan topped with turbinado sugar.
  1. Bake bread until golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached. 
Date and nut bread loaf baked in a parchment-lined loaf pan.
  1. Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. 

Expert Tips

  • Make sure the dates are fresh. This means make sure your dates are not super dry and old. They should be very pliable and soft. This is important for keeping the bread moist, chewy, and almost gooey!
  • Refresh dried dates. Now if your dates are too dry, then you can refresh them by soaking them in hot water for 10–15 minutes. Drain them, pat dry and use as directed in the recipe.
  • Omit the butter and use only olive oil. If you want to use only olive oil, go right ahead! Just swap those two tablespoons of butter for 2 additional tablespoons of olive oil. 
  • Add the chopped dates to the wet mixture and let them sit for 10 minutes. This allows them to hydrate in the batter and keeps them from sinking to the bottom of the date nut bread.
Slices of date bread stacked on top of each other on a piece of parchment paper. Someone's hands picking up the top piece of bread.

Storage

Store this bread at room temperature wrapped in plastic or foil for up to four days. Storing in the fridge may also allow it to last a couple of days longer.

This bread freezes well too! Simply wrap it in plastic wrap and freeze for up to 2 months. Thaw at room temperature and reheat if desired in the oven or microwave until just warmed through.

Variations

  • Add more warm spices like nutmeg, allspice, or clove.
  • Try using molasses. Replace a few tablespoons of the maple syrup with molasses (this will give the bread a classic deep dark color).
  • Add a sweet glaze. Finish the bread with a simple orange glaze or a simple cream cheese frosting.
  • Make an oat streusel topping. Top the bread with a quick oat streusel instead of turbinado sugar
  • Serve with a spread of sweetened cream cheese, a very classic pairing.
  • Swap out the maple syrup. Use brown sugar in place of the maple syrup for sweetness.
Silver fork picking up a small bite of date bread off of a white dessert plate.

Frequently Asked Questions

What type of dates are best for a loaf cake?

Medjool dates are our choice for the chewy texture and good amount of moisture.

How do I keep the nuts and dates from sinking to the bottom?

You can toss both ingredients in a tablespoon or so of flour before stirring them into the batter. But the batter of this recipe was developed to hold the dates and nuts throughout—so you should be good to go!

How do I know when the bread is finished?

Simply insert a toothpick into the bread and if it comes out clean with a few moist crumbs, it’s finished.

My date bread batter so thick, what do I do?

Add a splash of milk until it reaches a less thick consistency. This batter will be thicker, but it shouldn’t be difficult to stir.

More Easy Cake Recipes

If you give this bread a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @zestfulkitchen on Instagram. I love hearing about and seeing your ZK creations!

Date Bread with Nuts

4.75 from 4 votes
Prep Time 20 minutes
Cook Time 1 hour
Yield 1 loaf (10 servings)
Category Breakfast
Cuisine American/Scotish
Author Lauren Grant

Description

This Date Bread is a moist, and decadent snack or dessert that’s simple to make. A rich batter studded with Medjool dates, walnuts, and flavored with warm spices like cinnamon, it’s something everyone will truly love. The batter is made with whole wheat flour and sweetened with maple syrup, for rich flavor twist that’s truly divine.

Ingredients

  • 2 cups + 2 tablespoons (287g) white whole-wheat flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • cup whole milk
  • 2 large eggs
  • cup pure maple syrup
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons melted butter
  • 1 tablespoon bourbon or brandy, optional, to enhance flavor
  • 2 teaspoons pure vanilla extract
  • 1 cup (6 ounces) pitted dates, chopped
  • 1 cup toasted walnuts or pecans, roughly chopped
  • 2 tablespoons turbinado or demerara sugar

Instructions

  • Heat oven to 350°F (176ºC) with rack set in middle position. Coat an 8½ × 4½-inch loaf pan with nonstick spray. Line pan with parchment paper, leaving a 2-inch overhang on two sides; coat paper with nonstick spray.
  • Whisk together flour, baking powder, cinnamon, ginger, baking soda, and salt in a large bowl, set aside.
  • Whisk together milk, eggs, maple syrup, oil, butter, bourbon (if using), and vanilla until smooth. Stir in dates and let sit 10 minutes. Fold flour mixture into milk mixture with a rubber spatula until combined. Fold in nuts. 
  • Scrape batter into prepared pan and smooth top. Sprinkle turbinado sugar evenly over top.
  • Bake until golden brown and a toothpick inserted in the center of loaf comes out with few moist crumbs attached, 55–60 minutes. (All ovens vary in temperature so start checking bread at 45 minutes.)
  • Let bread cool in pan on wire rack for 10 minutes, then turn bread out onto wire rack to cool completely, at least 1 ½ hours. 
  • Store bread wrapped in parchment paper (I just use the paper from baking) and foil, or in a zipper-lock bag at room temperature for up to 3 days, though it’s best within 2 days. If you need to store it longer, pop it in the refrigerator for up to 5 days.

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Notes

Butter: if you’d rather not use butter, leave it out and add two more tablespoons of olive oil.
Pan size: loaf pans come in two different sizes—8½×4½-inches or 9×5-inches. For this recipe, I recommend using an 8½ × 4½-inch loaf pan. If you are using a 9×5-inch loaf pan, keep in mind the bread will be wider and shorter and will likely need less time in the oven. Start checking doneness about 10 minutes early. 
All ovens run either a bit hotter or a bit cooler than they say (some can be off by 25ºF). To avoid over- or under-baking the bread, we recommend placing an oven thermometer in your oven so you can adjust the heat setting as needed. 

Nutrition

Serving: 1slice (1/10 of the recipe)Calories: 284kcalCarbohydrates: 42gProtein: 5gFat: 11gSaturated Fat: 3gCholesterol: 45mgSodium: 139mgFiber: 3gSugar: 20g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
Date and nut bread set on a piece of parchment paper with a few slices cut from it. Butter and a glass of water set around.

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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4.75 from 4 votes (1 rating without comment)

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Comments

  1. 5 stars
    Wasn’t disappointed in this healthier version of date nut loaf and I’ll make again, perhaps adding grated lemon rind. Everyone’s oven is different but 55-60 minutes in mine was too long. Lightly toasted slices and spread with butter – delicious!

  2. 5 stars
    Moist and flavorful date bread. Perfect to put in husbands lunch box. All the recipes I have tried from this website are keepers.

    1. Hi Karen! Thanks so much for your comment, I’m so happy you enjoy this bread recipe. It’s one of my favorites as well. Thanks for trying some of my recipes!

    1. Hi Vicki, I’m sorry to hear the bake time was too long. I’ve updated the recipe and recipe notes to direct people to check on it earlier. Thanks!

    1. Great question! I haven’t tested this bread baked as muffins, but here is what I would do (based off of this whole-wheat muffin recipe with similar ingredient ratios: https://zestfulkitchen.com/date-nut-bread-recipe/)

      Bake muffins 5 minutes at 425°F (218°C) then, keeping muffins in oven, reduce oven temperature to 350°F (177°C) and bake until a toothpick inserted in the centers comes out clean, 16–18 minutes more. (Total bake time is about 21–23 minutes.)

      Let me know how it goes!