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Date Nut Bread

With warm spices, bright orange zest, chewy dates, and crunchy walnuts, this moist date nut bread is a perfect treat for the season!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
2 hrs 5 mins
Servings: 1 standard-size loaf (about 10-12 slices) or 3 mini loaves
Calories: 191 kcal
Course: Side Dish , Breakfast , Snacks , Bread
Cuisine: American

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • Zest from 1 small orange (about 1 teaspoon)
  • 2 large eggs
  • ¾ cup packed light brown sugar
  • ⅔ cup milk
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ⅔ cup chopped dried dates
  • ⅓ cup chopped walnuts
For the Topping:
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon

Instructions

    Cup of Yum
  1. Preheat oven to 375°F. Grease a standard 9 x 5-inch loaf pan, or 3 small loaf pans. Set aside.
  2. In a large bowl, whisk or sift together the flour, baking powder, cinnamon, salt, nutmeg, ginger, allspice, cloves, and orange zest.
  3. In a separate medium bowl, whisk together the eggs, brown sugar, milk, oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients. Use a wooden spoon or rubber spatula to stir just until the ingredients are combined. Do not over-mix.
  5. Fold in the dates and walnuts.
  6. Transfer the batter to the prepared loaf pans.
  7. In a small bowl, stir together the granulated sugar and cinnamon for the topping. Sprinkle on top of the batter.
  8. Bake for 25-30 minutes for the mini loaves, or 55-60 minutes for a standard-size loaf. The bread is done when a toothpick inserted in the center comes out clean, or with a few moist crumbs. Tent the larger loaf loosely with foil during the final 20-30 minutes if it starts to get too dark on top before it's cooked through.
  9. Cool in the pan for about 5-10 minutes, and then transfer to a wire rack to cool completely before slicing.

Notes

  • Bake the bread in a standard loaf pan (about 9 x 5-inches) or in three mini loaf pans.
  • When zesting the orange, be sure that you’re only scraping off the outer layer of the peel (this is where the essential oils and delicious flavor can be found). Be careful not to grate any of the bitter white pith.
  • Start with room temperature eggs and milk, which will blend together more easily.
  • Do not over-mix the batter. It should come together so that everything is combined, but then stop stirring! Mixing too much will result in a dry, dense loaf.
  • The total baking time will vary depending on the type of loaf pan that you use. A large, dark metal, nonstick pan cooks the bread faster, so it will likely be done within 45-55 minutes. By contrast, a lighter metal pan, a glass pan, or a ceramic pan can easily require up to 60-65 minutes of baking in a 375°F oven. You can tell that your loaf is cooked through when you insert a toothpick or long stick deep into the center of the loaf and it comes out clean.

Nutrition Information

Serving 1slice (about 1/12 of the recipe) Calories 191kcal (10%) Carbohydrates 38g (13%) Protein 4g (8%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Trans Fat 0.01g Cholesterol 28mg (9%) Sodium 119mg (5%) Potassium 238mg (7%) Fiber 2g (8%) Sugar 21g (42%) Vitamin A 56IU (1%) Vitamin C 0.1mg (0%) Calcium 88mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 1standard-size loaf (about 10-12 slices) or 3 mini loaves

Amount Per Serving

Calories 191

% Daily Value*

Serving 1slice (about 1/12 of the recipe)
Calories 191kcal 10%
Carbohydrates 38g 13%
Protein 4g 8%
Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 1g 5%
Trans Fat 0.01g 1%
Cholesterol 28mg 9%
Sodium 119mg 5%
Potassium 238mg 5%
Fiber 2g 8%
Sugar 21g 42%
Vitamin A 56IU 1%
Vitamin C 0.1mg 0%
Calcium 88mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.