Old-Fashioned Comfort with a Modern Twist 💛
This Date and Walnut Loaf is pure nostalgic bliss—moist, soft, and packed with naturally sweet chopped dates and crunchy walnuts. Perfect with a hot drink or as a wholesome breakfast slice, it’s the kind of recipe that’s passed down and always loved. No fancy tools, no complicated steps—just one bowl and a little stirring!
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Date and Walnut Loaf Recipe Overview
The dates provide natural sweetness and moisture, while the walnuts add a nutty bite that balances beautifully. The boiling water and baking soda help soften the dates into sweet gems throughout the loaf.
- Flavor: Rich, caramel-like date sweetness with nutty crunch
- Texture: Moist and tender with chewy, crunchy contrast
- Perfect For: Tea time, lunchboxes, holiday trays, breakfast
- Bonus: Freezer-friendly and even better the next day!
Ingredients Highlight
- Chopped dates
- Chopped walnuts
- Unsalted butter
- Baking soda + hot water
- All-purpose flour
- Eggs, sugar, vanilla
Instructions at a Glance
- Soften Dates: Simmer chopped dates in boiling water with baking soda to soften and infuse.
- Cream Butter & Sugar: Beat butter and sugar until fluffy. Add eggs and vanilla.
- Combine: Mix in flour, baking powder, and salt, then fold in softened date mixture and walnuts.
- Bake: Pour into greased loaf pan and bake at 350°F (175°C) for 50–60 minutes until golden and a skewer comes out clean.
- Cool & Slice: Let it cool completely for the best texture before slicing.
Tips for Success Date and Walnut Loaf
- Use Medjool or Deglet Noor dates for softest texture
- For a flavor boost, add ½ tsp cinnamon or a splash of espresso
- Toast walnuts for extra nutty depth
- Wrap in foil and rest overnight—it’s even better the next day!
What to Serve With It
- Slathered with butter or cream cheese
- Paired with coffee, chai, or a glass of milk
- Add a drizzle of honey or maple syrup
- Warmed up with a scoop of vanilla ice cream
Storage
- Room Temp: 2–3 days tightly wrapped
- Fridge: Up to 5 days
- Freezer: Slices or whole loaf wrapped for 2–3 months
FAQ
Can I use other nuts?
Yes! Pecans or hazelnuts also work well.
Can I make this gluten-free?
Use a 1:1 gluten-free flour blend for similar results.
Can I lower the sugar?
Yes—reduce by 2–3 tablespoons; dates still keep it naturally sweet.
Does it rise much?
It rises moderately and holds a dense, moist crumb.
Conclusion
This Date and Walnut Loaf is a perfect bake for when you want something hearty, comforting, and naturally sweet. Whether you’re making it for the holidays or a cozy afternoon tea, it’s a no-fail favorite you’ll return to again and again.
Tried it? Share your bake on Pinterest @poulefrecipe! 🌰🍞
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Print
Moist Date and Walnut Loaf – A Sweet, Nutty Classic 🍞🌰
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Date and Walnut Loaf is moist, naturally sweet, and full of flavor—perfect for breakfast, snacks, or tea time!
Ingredients
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180g pitted dates, chopped (1½ cups)
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240ml water (1 cup)
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1 tsp baking soda
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115g unsalted butter (½ cup)
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150g granulated sugar (¾ cup)
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2 large eggs
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1 tsp vanilla extract
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180g all-purpose flour (1½ cups)
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½ tsp baking powder
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¼ tsp salt
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100g walnuts, chopped (1 cup)
Instructions
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Preheat oven to 350°F. Grease a loaf pan.
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Boil water, add dates and baking soda. Cool.
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Cream butter and sugar. Add eggs and vanilla.
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Mix in dry ingredients. Stir in date mixture and walnuts.
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Pour into pan and bake 50–60 minutes. Cool before slicing.
Notes
Use soft dates for best results. Rest loaf overnight for richer flavor. Freeze well!
- Prep Time: 15
- Cook Time: 55
- Category: Quick Bread
- Method: Baking
- Cuisine: American
