Best served with tea as an afternoon snack, Date Walnut Loaf is very moist with bursts of sweet chopped dates and crunchy walnuts. Makes for a great gift idea, and can be easily frozen for later too!
Dates are one of those things that you either love or hate. There seems to be no middle ground when it comes to dates. I’m sure if you lean more toward the hate side, this Date Walnut Loaf will change your mind! They’re not pretty to look at, so I completely understand the aversion for some. But, not all food needs to be pretty to be tasty and delicious!
Truth be told, I’ve always loved dates. My mom used to make Date Squares when I was young, but that was the limit of my exposure to dates. During my college years, I took a job at a financial company and was assigned to work on an in-house software transition team. One of the transition team members was Larissa; a very sweet lady. She was from Lebanon and she would regularly bring whole, pitted, Lebanese dates to work as a snack.
Make your own online recipe box!
Click the in the lower right corner of your screen
& follow the quick and easy instructions!
She would offer them to us and I would always politely decline. I thought they were the ugliest things on the face of the planet. The dates that I was accustomed to came from a cellophane package. When opened, they resembled a mushy, black substance that turned into a sort of jam when cooked and sandwiched between two layers of crumb. Right?
Not so! Larissa brought these golden brown, honey-glazed, large pitted dates. One day, I finally gave in and tried one. They were sweet, moist, and chewy; they almost melted in the mouth. I wouldn’t say that I loved them, but they were really good!
Now, dates are not something that I regularly eat, but from time to time, I will buy a pound or two at the bulk store. I never snack on them as Larissa did, but I will incorporate them into my recipes. Like this Date Walnut Loaf, for instance.
INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Dried Dates – I’ll talk more about dates in the next section.
- Butter – You can use either salted or unsalted butter. It really doesn’t make much of a difference in this recipe. Just be sure that the butter is softened and at room temperature.
- Salt
- Baking Soda – This baking ingredient, which is activated by liquid, helps to leaven or rise.
- Brown Sugar – It has way more flavour than regular white sugar! And, in this recipe, brown sugar helps to keep the loaf moist and soft.
- Tea – Any strong tea will do; try to avoid flavoured teas. Steep it and keep it hot!
- Vanilla Extract – Probably the most common extract and the most common flavouring used in cakes and cookies.
- Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
- Baking Powder – This is used to increase the volume of the batter and to add texture as well.
- Nutmeg – Nutmeg is a seed that comes in whole or ground form. It is a key ingredient in many baked goods and is essential to anything eggnog related.
- Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
- Walnuts – Walnuts have a mild, buttery flavour which is why they are perfect in cookies and cakes. When they are baked, the soften slightly, which makes them easier to slice through too, so they won’t ruin those perfect slices of cake!
DRIED DATES – THE BEST TYPE TO BUY!
This loaf was super delicious. The dates offered a sweet, chewy consistency and added to the moistness of the cake, while the walnuts offered that slight crunch and nutty taste. When purchasing dates, try to find Medjool dates. I’ve read that these dates are sometimes called the Cadillac of dates because of their semi-soft, sweet, moist, and meaty texture.
Lastly, I left the loaf plain – no decoration or added frosting at all – because with a loaf like this one, I prefer to enjoy it with a smear of good butter and a cup of hot tea. To me, that’s the perfect afternoon snack or late-morning breakfast.
HOW TO MAKE A DATE WALNUT LOAF
The first step is to soften the dates. To do this, place the chopped dates into a large mixing bowl. Add the butter, salt, baking soda, and brown sugar. Pour the hot tea over the ingredients and stir to combine. Set aside to cool.
Next, preheat the oven to 350 degrees F and prepare a loaf pan by spraying it lightly with non-stick cooking spray. Set that aside as well.
Once the dates have cooled, add the vanilla extract and stir to combine. Add the flour, baking powder, nutmeg, and beaten eggs to the date mixture. Using a spatula, fold the dry ingredients into the date mixture. Next, fold in the chopped walnuts.
Transfer the batter to the loaf pan. (You can top the filled loaf pan with extra walnuts or chopped dates if you wish.) Bake for 50 minutes. Test to see if the loaf is baked by inserting a toothpick into the loaf. If it comes out clean, the loaf is ready. If not, bake for another 5 minutes and test with a toothpick once again. Allow the loaf to cool in the loaf pan for 10 minutes. Remove from the pan and sit on a wire cooling rack to cool completely.
PACKING AND STORING:
Date Walnut Loaf will last in the freezer for up to three months. Be sure you have a good container with a tight seal. Whenever I’m freezing a loaf, I always double up on the seal action. Not only do I wrap the loaf in plastic wrap first, but before I place the lid on, I always drape a sheet of plastic wrap on top. Then I push the lid on. I just feel that the lid fits more tightly. Any little thing I can do to keep the frost out, I’m going to do it!
To properly thaw the loaf, unwrap it and place it onto a wire cooling rack. Let them sit at room temperature for 10 to 15 minutes. It will taste fresh and perfect every single time!
If you are not freezing this loaf, keep it stored on your countertop, covered, for three to five days. I like to keep mine in a cake stand with a domed lid. It will keep it soft, moist, and fresh.
Do You Like This Recipe?
You should consider trying these other delicious recipes too!
Date Walnut Loaf
Ingredients
- 2 cups chopped dates
- ⅓ cup butter, room temperature
- 1/4 teaspoon salt
- ½ teaspoon baking soda
- ½ cup brown sugar, firmly packed
- 1 cup tea, strong and hot
- 1½ teaspoons vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon ground nutmeg
- 2 large eggs, whisked
- 1 cup chopped walnuts
Instructions
- Place the chopped dates into a large mixing bowl. Add the butter, salt, baking soda, and brown sugar.
- Pour the hot tea over the ingredients and stir to combine. Set aside to cool.
- Preheat oven to 350 degrees and prepare a loaf pan by spraying it lightly with non-stick cooking spray. Set aside.
- Once the dates have cooled, add the vanilla extract and stir to combine.
- Add the flour, baking powder, nutmeg, and beaten eggs to the date mixture.
- Using a spatula, fold the dry ingredients into the date mixture.
- Next, fold in the chopped walnuts.
- Transfer the batter to the loaf pan. (You can top the filled loaf pan with extra walnuts or chopped dates if you wish.)
- Bake for 50 minutes. Test to see if the loaf is baked by inserting a toothpick into the loaf. If it comes out clean, the loaf is ready. If not, bake for another 5 minutes and test with a toothpick once again.
- Allow the loaf to cool in the loaf pan for 10 minutes. Remove from pan and sit on a wire cooling rack to cool completely.
Nutrition
Did you make this recipe?
Upload a photo and tag me so that I can see it!
Kathryn Grace says
Like you, I never cared for the dates my parents bought once or twice a year, bound tightly in a cellophane-wrapped box, but when I discovered Medjool dates, oh my goodness. So good! I eat one or two for dessert after dinner some evenings. Lovely with a glass of after-dinner wine. They’re also quite good halved and stuffed with a little soft cheese and an almond, pecan or walnut half.
Your date nut loaf looks positively scrumptious and I delight in your colorful baking pan and measuring spoons! What a joy those would be to use, and to see hanging on the kitchen wall between bakes.
So glad to have found you and your blog. I’ll be back!
byronethomas@gmail.com says
Thank you, Kathryn. I love those spoons and the loaf pan too! 🙂 I look forward to hearing from you again. Cheers!
Cindy says
I remember my mother making this loaf as a child. She would bake se real of them in a soup can and then freeze them for when company came. Thank you for the recipe and bringing back fond memories of my Mom and childhood.
byronethomas@gmail.com says
Thank you, Cindy. 🙂
Reshma Vasudevan says
Hi, would like to confirm that the baking soda is added to the butter/date/sugar mixture?
byronethomas@gmail.com says
Yes, it certainly is. 🙂
Maggie says
Hi, I made this once & it was delicious. However I can’t remember if I used plain (all purpose) or self raising flour, so can you clarify, please? I’m baking in Ireland & have converted to oz & grams which worked for me. My sister has asked me to bake one for a colleague who tasted my last effort, but so the praise for this recipe is growing. 😉
byronethomas@gmail.com says
Hi Maggie – use all purpose flour for this recipe. 🙂
Shari Clarke says
Can this recipe be doubled with good results?
byronethomas@gmail.com says
Yes, it certainly can!
Shari Bee says
I doubled this recipe & used earl grey tea & added cinnamon. It was very good. Thank you
byronethomas@gmail.com says
Thank you, Shari. 🙂
Valerie says
First time making anything like this, turned out great and the whole family loved it! Thank you
byronethomas@gmail.com says
Thank you, Valerie. I’m glad to hear it!
Biagio says
Made the loaf the other day. Came out fantastic. Definitely a keeper in the recipe cards. Followed recipe, made no adjustments. Will definitely make again
byronethomas@gmail.com says
Great, Biagio! Glad you enjoyed the loaf!
Sulagna Pramanik says
Can I substitute the tea with hot water? If not what tea does it have to be? Could you please specify…Thank you…
byronethomas@gmail.com says
The tea will help to flavour and soften the date mixture. You can use any “basic” tea, like a breakfast tea.
Sulagna Pramanik says
Thank you. Will try and share feedback. 😊
Brenda says
Hi made this loaf today – Fantastic 😊
Jessica says
I made this today…absolutely wonderful!
Madhurima says
Can coffee be used in place of tea? I’m allergic to tea.
Please advise. Thank you
byronethomas@gmail.com says
Yes, you can use coffee and it won’t change the taste much at all.
Madhurima says
Thank you so much Sir. Will bake soon and post the picture.
Madhurima says
Just can’t express my happiness! Baked today and it came out so well!! Had asked for your advice to use coffee in place of tea and it worked great. Now this is going to be my permanent recipe for Date Walnut Loaf👍
I added two tablespoons of brandy to the batter😋
Sir , can’t thank you enough for this awesome recipe.
Thanks
byronethomas@gmail.com says
So glad you liked it! Thank you. 🙂
Alice says
First, I have a confession to make. I was looking for a recipe to use up surplus dried prunes and came across this recipe. Tried making it using the prunes and it came out absolutely delicious. Even my husband, who usually doesn’t care for this kind of cake, loves it too. Tks so much for sharing the recipe!
Helen says
I’ve been baking for 40 years. Best Date n Walnut I’ve ever made. The walnut pieces on top are delic.
byronethomas@gmail.com says
Thank you so much, Helen! 🙂
Deb says
This bread is AMAZING. I added cinnamon, next time I am going to add some orange zest and brandy to the tea mixture. So delicious!!!
Deborah Hop says
This is the Best date and walnut recipe. I have made this recipe a lot. Thanks for sharing this fabulous loaf.
byronethomas@gmail.com says
Thank you, Deborah!