Heavenly Date-Nut Bread That’ll Make Your Kitchen Smell Amazing

This incredibly moist and naturally sweet bread is perfect for anyone who loves wholesome treats without all the added sugar. The dates do all the sweetening work while toasted almonds add the perfect crunch – plus it’s packed with heart-healthy goodness!

Recipe Details

Timing & Servings: Prep Time: 20 minutes, Additional Time: 9 hours 10 minutes, Total Time: 9 hours 30 minutes, Serves: 16 people (makes 16 slices).

Nutrition Profile: Diabetes-Friendly, Dairy-Free, Low-Sodium, Low-Fat, Soy-Free, High-Fiber, Heart-Healthy, Vegetarian, Low-Calorie.

Nutrition Facts (per serving): 118 Calories, 2g Fat, 23g Carbs, 3g Protein.

Ingredients You’ll Need

Pitted whole dates: You’ll need one 8-ounce package, snipped into smaller pieces. These little gems are what make this bread naturally sweet and incredibly moist.

Boiling water: 1½ cups to soften those dates and create a lovely syrupy base. This step is key to getting that perfect texture!

All-purpose flour: 1 cup for structure and that classic bread texture we all love.

Whole-wheat flour: 1 cup to add extra fiber and a nutty flavor that pairs beautifully with the dates.

Baking soda: 1 teaspoon to help your bread rise perfectly.

Baking powder: 1 teaspoon for extra lift and fluffiness.

Salt: ½ teaspoon to balance all those sweet flavors.

Egg: 1 large egg to bind everything together beautifully.

Vanilla: 1 teaspoon of pure vanilla extract adds that warm, cozy flavor.

Sliced almonds: ½ cup, toasted and coarsely chopped for that amazing crunch in every bite.

Light corn syrup: 1 teaspoon for an optional glossy finish.

Coarse sugar: 1 tablespoon for sprinkling on top if you want extra sparkle.

How to Make Date-Nut Bread

Step 1: Place your snipped dates in a medium bowl. Pour the boiling water right over them. Let this mixture stand for about 20 minutes until the dates get nice and soft and everything cools down a bit.

Step 2: Preheat your oven to 350°F. Lightly grease the bottom and halfway up the sides of an 8×4-inch loaf pan. Mix both flours, baking soda, baking powder, and salt in a large bowl.

Step 3: Beat the egg and vanilla together in a small bowl with a fork. Stir this mixture into your cooled date mixture until well combined.

Step 4: Add the date mixture and chopped almonds to your flour mixture. Stir until everything is well mixed – don’t worry, the batter will be thick!

Step 5: Spoon the batter evenly into your prepared pan. Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.

Step 6: Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the wire rack. Wrap the cooled loaf in plastic wrap and store overnight before slicing.

Step 7: If you want that extra special touch, brush the loaf with corn syrup and sprinkle with coarse sugar before slicing.

Easy and Quick Date-Nut Bread Version

Want to speed things up? You can skip the overnight resting step and slice the bread after it’s completely cooled! While the overnight rest does make slicing easier and the flavors more developed, you’ll still have delicious bread right away. Just use a sharp serrated knife and slice gently.

Serving Ideas

This bread is perfect on its own with a cup of coffee or tea. It makes a wonderful breakfast or afternoon snack. Try it toasted with a thin spread of cream cheese or butter for an extra treat!

Storage

Store your wrapped bread at room temperature for up to 5 days. You can also freeze slices for up to 3 months – just wrap them individually in plastic wrap. To reheat, pop frozen slices in the toaster or microwave for 15-20 seconds.

Substitutions

No almonds? Try chopped walnuts or pecans instead. You can swap the whole wheat flour for more all-purpose flour if that’s what you have. If you’re out of dates, try dried figs or apricots chopped up!

Pro Tips

• Toast those almonds: Spread them on a parchment-lined baking pan and bake at 350°F for 5-10 minutes until golden. Shake the pan once or twice!
• Don’t overmix: Stir just until the ingredients come together for the most tender bread.
• Check for doneness: The toothpick test is your best friend – it should come out with just a few moist crumbs.
• Be patient: That overnight rest really does make slicing so much easier and cleaner.

FAQs

Can I make this bread without eggs?

Sure! Try replacing the egg with 3 tablespoons of applesauce or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let the flax mixture sit for 5 minutes before using.

Why do I need to wait overnight before slicing?

The overnight rest helps the bread set up properly and makes it much easier to get clean, even slices. The flavors also have time to meld together beautifully!

Can I double this recipe?

You bet! Just use two loaf pans and keep the same baking time. Check both loaves with a toothpick to make sure they’re done.

What if my dates are really hard?

No worries! The boiling water will soften even the firmest dates. Just let them soak a bit longer if needed – up to 30 minutes is fine.

I’d love to hear how your date-nut bread turns out! Drop a comment below and let me know if you tried any fun variations. Happy baking, friends!