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This golden, walnut-packed date nut bread with sweet figs will have your kitchen smelling heavenly. With natural hints of smokey caramel and dried fruits, it’s a winning breakfast recipe.
Why You’ll Love This Date Nut Bread Recipe
If you enjoy sweet breakfasts, this yeast-free date nut bread is perfect for you.
- European flair. Dates, dried figs, and crunchy walnuts give this simple loaf an elevated European vibe.
- No-yeast. Quick breads don’t require yeast, proofing, or much kneading. They’re perfect for beginner bakers!
- Better than the bakery. You know exactly how much sugar’s in the recipe or you can add cocoa powder for an easy variation.
- Freezer-friendly. Pop a slice out of the freezer for a last-minute breakfast or a whole loaf if you’re hosting brunch this week.
What Does Date Nut Bread Taste Like?
Date nut bread is a moist, dense, and buttery Scottish quick bread. Its caramel-like flavor comes from the molasses in the sugar and lots of dried dates. Figs also add a subtle fruitiness. It’s not typically spiced, though, because the dried fruits add plenty of complexity on their own.
Ingredient Notes
Baking powder and baking soda help the egg-enriched dough rise in the oven. Scroll to the bottom of the post for exact amounts.
- Dates – Make sure they’re pitted.
- Dried figs – If you only have fresh figs, remove most of the seeds.
- Unsalted butter – Skip the salt in the rest of the recipe if you use salted butter.
- Baking soda – Break up any clumps with your fingers because they don’t always dissolve in the batter.
- Water – You can also use milk.
- Sugar – Granulated, light brown, and dark brown sugar are all fine.
- Walnuts – Crush them if they’re whole so that they’re evenly distributed.
- Eggs – They should be at room temperature so they don’t make the batter harder to combine.
- All-purpose flour – Bread flour is a good swap.
- Baking powder – Always check the expiration date before adding it in.
- Salt – Go for kosher salt.
Tips for Perfect Quick Bread
Getting a perfectly baked loaf with a tender crumb is easy if you know how to measure the ingredients and which rack to bake in.
- Cover it. If the top and edges of the bread turn dark brown around halfway through the baking time, cover the loaf pan with foil and continue baking as usual.
- Don’t over-mix. Only mix the batter until just-combined, otherwise the bread will turn out rubbery. It’s okay if a few small streaks of flour are still visible, but not streaks of egg.
- Don’t pack it. Dip the measuring cup into the flour and gently shake off any excess or slide a knife along the top. Don’t press or pack it in because you’ll be pushing in more flour than the recipe calls for.
- Stay in the middle. Never bake on the top or bottom racks in the oven. The top of doesn’t receive as much heat, and the bottom gets too much of it. The center rack is where there is even distribution of heat, perfect for baking without burning.
- Leave it shut. Once the bread is in the oven, don’t open the oven door to check on it. Doing so will reduce the oven’s internal temperature and negatively affect the bread’s texture.
Variation Ideas
Fold 1/2-1 cup of your favorite add-ins into the batter or whisk the powders into the dry ingredients if you want to switch things up.
- Make it nuttier. Use chopped pecans or almonds. For something sweeter, try candied pecans.
- Go fruity. Try dried cranberries, raisins, golden raisins, or chopped dried apples.
- Add matcha. You only need 1 tablespoon.
- Make it chocolatey. Add 2 tablespoons unsweetened cocoa powder and 1/2 cup mini chocolate chips.
How to Store Date Nut Bread
Making two batches lets you keep one in the freezer for a quick breakfast with your favorite coffee.
- Counter: Place it in a paper bag or cake dome for up to 2 days.
- Fridge: Store it for up to 7 days. Set it on the counter for 5-10 minutes before digging in. If it dries out slightly, sprinkle with 1/8-1/4 teaspoon water and microwave it in 5-second increments until soft.
- Freezer: Wrap it whole, in chunks, or sliced in plastic wrap. Transfer it to a freezer bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 20-30 minutes.
More Bread Recipes to Try
- Chocolate Pumpkin Bread
- Lemon Bread Recipe
- Banana Bread Recipe
- Whole Wheat Banana Bread with Coconut Oil
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Date Nut Bread
Ingredients
- 1 cup chopped pitted dates
- 1 cup chopped dried figs
- 4 tablespoons unsalted butter, at room temperature
- 1 1/2 teaspoons baking soda
- 1 cup boiling water
- 1/2 cup sugar
- 1/2 cup chopped walnuts
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350ºF.
- Grease and flour a loaf pan; shake off excess flour. Set aside.
- In a large mixing bowl, combine dates, figs, butter, and baking soda; pour in the boiling water, stir until combined and set aside for 15 minutes.
- Using a whisk, beat sugar, walnuts, and eggs into the date mixture; set aside.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
- Add flour mixture to the date mixture and whisk until incorporated.
- Transfer batter to previously prepared loaf pan.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Remove from oven and place the loaf pan over a wire rack; let stand 15 minutes.
- Turn over the pan and turn out the bread; let cool completely.
- Cut and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Delicious. I was a little concerned since there was no vanilla or spice of any kind but wanted figs and dates so I forged ahead. Baked, cooled and wrapped in plastic over night. Made it for some Lebanese friends who love dates. Big hit. Of course I was sure I had walnuts but I had pecans. Getting walnuts today to make this again for Thanksgiving. Thanks for sharing.
I’m very glad you enjoyed it! Thank YOU! 🙂
This bread looks amazing. I was going to make this afternoon, but I suddenly realized there is no eggs in this. Could this be a typo?
Such a variety of good things in this loaf. Comforting cooking at its best.
This bread looks so good, I love the date & orange combo!! 🙂
What a precious and sweet tradition, Kate! And, of course, dates are nature’s candy. Just lovely! Thank you for sharing. 🙂
Orange and date: I want to try that.
Your tradition for the baby’s first tooth is really amazing. I’ve never heard of it. So poetic.
Those are the cutest bread molds. This bread sounds delicious. Happy New Year!
Great looking loaf…thank you for posting! I’d love to eat more dates, and need more recipes like this one to get them into my diet.:-) thank you!