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Date Nut Bread

Date Nut Bread is a moist and tender loaf filled with sweet dates and crunchy nuts, perfect for breakfast or a delightful snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Bread
  • 1 cup chopped dates Pitted and chopped into small pieces.
  • 1 cup walnuts or pecans, chopped Choose your favorite nut.
  • 1.5 cups all-purpose flour For a lighter texture.
  • 1 teaspoon baking soda Leavening agent.
  • 0.5 teaspoon salt Enhances flavor.
  • 1 teaspoon cinnamon Adds warmth and flavor.
  • 0.5 cup sugar Regular granulated sugar.
  • 0.5 cup brown sugar Adds moisture and deeper flavor.
  • 0.5 cup butter, softened At room temperature.
  • 2 large eggs Provides structure.
  • 1 teaspoon vanilla extract For flavor enhancement.
  • 0.5 cup milk At room temperature.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease a loaf pan and set it aside.
  3. In a bowl, combine flour, baking soda, salt, and cinnamon. Whisk them together until well mixed.
  4. In a separate large bowl, beat the softened butter, sugar, and brown sugar until fluffy, about 2-3 minutes.
  5. Incorporate the eggs, one at a time, mixing well after each addition. Then add the vanilla extract.
  6. Slowly add the dry mixture to the butter mixture, alternating with the milk, starting and ending with dry ingredients. Gently fold until combined.
  7. Carefully fold in the chopped dates and nuts until evenly distributed in the batter.
  8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
  1. Place the loaf pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
  1. Let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  2. Slice and enjoy!

Notes

Nuts can be substituted with sunflower seeds or pumpkin seeds. Dried figs or raisins can replace dates. Wrap tightly for a moister bread. Store at room temperature for 3 days or refrigerate for a week.