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brown bread studded with chopped dried fruit and nuts, set on a parchment-lined wood board set on a table with a butter dish and brown cups set around it

Healthy Moist Date Nut Bread

  • Author: Lauren Grant
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 ½ hours + 1 ½ hours cooling time
  • Yield: 1 loaf (10 servings) 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American/Scotish
  • Diet: Vegetarian


Deliciously moist, this healthy date nut bread (made with whole-wheat flour, maple syrup and olive oil) features pockets of gooey dates, crunchy nuts, and a sweet crisp topping. 


  • 2 cups + 2 tablespoons 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
  • ⅔ cup whole milk
  • 2 large eggs
  • ⅓ 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 dried dates, chopped (6 ounces)
  • 1 cup toasted walnuts or pecans, roughly chopped 
  • 2 tablespoons turbinado or demerara sugar 


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.

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.


Butter: if you'd rather not use butter, leave it out and add two more tablespoons of olive oil.


  • Serving Size: 1 slice (1/10 of the recipe)
  • Calories: 284
  • Sugar: 20g
  • Sodium: 139mg
  • Fat: 11g
  • Saturated Fat: 3g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 45mg

Keywords: date nut bread, date nut bread recipe

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