Irresistibly Moist Date & Cashew Tea Bread – 7 Powerful Reasons This Cozy Classic Is Simply Divine

Oh my sweet friends, I’m so grateful you’re here. There’s something so comforting about a simple tea bread, isn’t there? No layers, no frosting drama — just a warm loaf, a good knife, and a pot of tea waiting on the counter.

This Date & Cashew Tea Bread is one of those humble, heartwarming recipes I come back to again and again. It’s tender, lightly sweet, dotted with caramel-like dates and buttery cashews in every bite. Perfect for afternoon tea, cozy weekends, or wrapping up to share with a neighbor.

And trust me — once you slice into this loaf and see those golden nuts tucked into the rich crumb, you’ll understand why it disappears so quickly in my kitchen.

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Now let’s bake something beautiful.

Overview of Date & Cashew Tea Bread

This tea bread is a simple, classic quick bread made with chopped dates and crunchy cashews. It’s mixed in one bowl, no yeast required, and baked until golden and fragrant.

Why You’ll Love It

• Soft and tender crumb
• Naturally sweet from dates
• Crunchy cashew texture
• Perfect with tea or coffee
• Easy one-bowl recipe
• Freezer-friendly

What It Tastes Like

Imagine a soft vanilla loaf with warm caramel notes from the dates and buttery richness from toasted cashews. It’s lightly sweet — not cake-level sweet — making it perfect for breakfast or afternoon tea.

Full Ingredients (Complete & Detailed)

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• 200 grams (about 1 cup) pitted dates, chopped
• 100 grams (about 1 cup) raw cashews, roughly chopped
• 250 grams (about 2 cups) all-purpose flour
• 100 grams (about ½ cup) granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs, room temperature
• 120 ml (about ½ cup) whole milk, room temperature
• 60 ml (about ¼ cup) vegetable oil
• 1 teaspoon pure vanilla extract
• Optional: powdered sugar for dusting

Optional Add-Ins

• ½ teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon orange zest

Tools You’ll Need

• 9×5 inch loaf pan
• Mixing bowl
• Whisk
• Spatula
• Cooling rack

How to Make Date & Cashew Tea Bread

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Step 1: Preheat Oven

Preheat oven to 350°F (175°C).
Grease and line a 9×5 loaf pan with parchment paper.

Step 2: Prepare Dry Ingredients

In a large bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt

Step 3: Mix Wet Ingredients

In another bowl, whisk:

• Eggs
• Sugar
• Milk
• Vegetable oil
• Vanilla extract

Whisk until smooth and slightly pale.

Step 4: Combine

Pour wet mixture into dry ingredients. Stir gently until just combined.

Do not overmix.

Step 5: Fold in Dates & Cashews

Gently fold in:

• Chopped dates
• Chopped cashews

The batter will be thick — that’s perfect.

Step 6: Bake

Pour batter into prepared loaf pan.

Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean.

If top browns too quickly, loosely cover with foil.

Step 7: Cool & Serve

Let cool in pan for 10 minutes, then transfer to wire rack.

Dust with powdered sugar if desired.

Slice thick and serve warm or at room temperature.

What to Serve with Date & Cashew Tea Bread

This loaf pairs beautifully with:

• Hot black tea
• Chai latte
• Fresh coffee
• A smear of salted butter
• Cream cheese

For a cozy spread, try these from my kitchen:

• https://poulef.com/gluten-free-banana-bread
• https://poulef.com/no-bake-energy-bites
• https://poulef.com/protein-cookie-dough
• https://poulef.com/vegan-chocolate-chip-cookies
• https://poulef.com/easy-homemade-carbonara

Sweet and savory together always make gatherings extra special.

Tips for Making It Perfect

• Chop dates small for even distribution.
• Lightly toast cashews for deeper flavor.
• Don’t overmix batter.
• Let loaf cool fully before slicing for cleaner cuts.
• Store wrapped tightly to keep moisture in.

Storage Instructions

Room Temperature: 3 days airtight.
Refrigerator: 5–6 days.
Freezer: Wrap tightly and freeze up to 3 months.

Thaw overnight at room temperature.

General Information

Tea breads became popular as simple, no-frosting loaves meant to be served with afternoon tea. Dates naturally add sweetness and moisture, making them a classic ingredient in many old-fashioned quick breads.

This one feels nostalgic but timeless.

Frequently Asked Questions

Can I make it dairy-free?

Yes — use almond or oat milk.

Can I replace cashews?

Walnuts or pecans work beautifully.

Why is my loaf dense?

Overmixing can cause density.

Can I reduce sugar?

Yes — reduce to ¾ cup for lighter sweetness.

Can I make muffins instead?

Yes. Bake 18–22 minutes.

Nutritional Information (Per Slice – 10 slices)

Nutrient	Amount
Calories	290 kcal
Carbohydrates	38g
Sugar	18g
Protein	6g
Fat	13g
Saturated Fat	2g
Fiber	3g
Sodium	210mg

Interactive Element

If you bake this Date & Cashew Tea Bread, I would LOVE to see it.

Save it and share your creation on Pinterest:
https://www.pinterest.com/poulefrecipe/

Leave a comment below and tell me — did you toast the cashews? It makes such a difference!

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