Date and Nut Bread

Print Recipe

5 from 2 votes

This Date and Nut Bread is moist, rich, and full of old-fashioned flavor from sweet dates and crunchy nuts.

Prep Time20

Cook Time1

Total Time1 20

Course: Brunch, Dessert, Snack

Cuisine: American

Servings: loaf

Calories: 2988kcal

Author: Rosemary Molloy

Ingredients

1 large egg (room temperature)
1½ cup milk (heavy or whole milk / room temperature)
2 tablespoons butter (melted)
3 cups all purpose flour
2 teaspoons baking powder
½ cup granulated sugar
1 teaspoon salt
¾ cup chopped dates
½ cup coarsely chopped nuts (walnuts, pecans, almonds)

US Customary - Metric

Instructions

Pre-heat oven to 350F/180C. Grease and flour, spray or line a 9 inch / 23 cm loaf pan with parchment paper.
In a medium bowl add the egg and beat with a fork or whisk, then add the milk and butter and beat together with a fork or whisk.
In a large bowl, whisk together the flour, baking powder, sugar and salt. Stir in the dates and nuts. Add the wet ingredients and stir just until combined (about 14-15 stirs). Do not over mix.
Transfer the batter to the prepared pan and bake for approximately 60-75 minutes, just for doneness with a toothpick. Let sit in the pan for about 15 minutes then move to a wire rack to cool completely before slicing and serving. Enjoy!

Notes

How to store the date and nut bread?

Once cooled, store the loaf tightly wrapped or in an airtight container at room temperature for up to 3 days.

Wrap the cooled loaf (or slices) tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2–3 months. Thaw at room temperature before serving.

Nutrition