This naturally sweet date walnut bread is moist, hearty, and comforting, with a deep caramel-like flavor from dates and a satisfying crunch from walnuts. Made without eggs, dairy, or added sugar, it’s a wholesome loaf that feels indulgent while staying simple and nourishing.
Why You’ll Love This Recipe
This bread relies on the natural sweetness of dates, making it perfect for anyone avoiding refined sugar. It has a soft crumb with a rustic texture, slices beautifully, and works just as well for breakfast as it does for an afternoon snack. The recipe is straightforward, uses pantry staples, and is completely plant-based, yet rich in flavor and aroma.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup pitted dates, finely chopped
1 cup boiling water
1 teaspoon baking soda
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
1/2 cup chopped walnuts
1/3 cup neutral vegetable oil
1 teaspoon vanilla extract
Directions
Preheat the oven to 350°F (175°C). Lightly grease a standard loaf pan and line it with parchment paper.
Place the chopped dates in a heatproof bowl. Pour the boiling water over the dates, add the baking soda, and stir. Let the mixture rest for 10 minutes until the dates soften and the liquid cools slightly.
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, and salt.
Add the softened date mixture, vegetable oil, and vanilla extract to the dry ingredients. Stir gently until just combined.
Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and timing
This recipe makes 1 loaf, yielding approximately 10 slices.
Preparation time is about 15 minutes, baking time is 45 to 50 minutes, and total time is roughly 1 hour and 5 minutes.
Variations
You can replace half of the all-purpose flour with whole wheat flour for a heartier loaf. Chopped almonds or pecans work well instead of walnuts. For extra warmth, add a pinch of ground nutmeg or cardamom. If you enjoy texture, stir in 1 tablespoon of chia seeds or flaxseeds.
Storage/Reheating
Store the bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, slice the loaf and freeze for up to 3 months. To reheat, warm slices briefly in a toaster or oven until just heated through.
FAQs
Can I make this bread gluten-free?
Yes, you can use a gluten-free all-purpose flour blend designed for baking, keeping the measurements the same.
Is this bread suitable for kids?
Absolutely. The natural sweetness from dates makes it kid-friendly without refined sugar.
Can I use date paste instead of chopped dates?
Yes, you can replace the chopped dates and water with 1 cup of date paste for a smoother texture.
What type of oil works best?
A neutral oil such as sunflower, canola, or light olive oil works well without overpowering the flavor.
Can I reduce the amount of walnuts?
Yes, you can reduce or omit the walnuts entirely if you prefer a nut-free loaf.
How do I know when the bread is fully baked?
Insert a toothpick into the center; if it comes out clean or with a few dry crumbs, the bread is done.
Can I add fruit to this recipe?
Chopped apples or raisins can be added, but keep additions to about 1/2 cup total to avoid excess moisture.
Does this bread need to be refrigerated?
It does not need refrigeration for the first two days, but refrigeration extends freshness.
Can I use spelt flour instead of all-purpose flour?
Yes, spelt flour works well, though the texture may be slightly denser.
Is this bread suitable for breakfast?
Yes, it’s filling and nourishing, making it a great breakfast option on its own or with a spread.
Conclusion
Date walnut bread is a simple yet satisfying bake that proves wholesome ingredients can deliver rich flavor and comfort. With its natural sweetness, tender crumb, and crunchy walnuts, this loaf is an easy go-to for anyone seeking a plant-based, refined-sugar-free treat that fits effortlessly into everyday life.
This moist and hearty date walnut bread is naturally sweetened with dates and made without eggs, dairy, or added sugar. It’s soft, flavorful, and perfect for a wholesome breakfast or snack.
Ingredients
1 cup pitted dates, finely chopped
1 cup boiling water
1 teaspoon baking soda
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
1/2 cup chopped walnuts
1/3 cup neutral vegetable oil
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and line a standard loaf pan with parchment paper.
Place chopped dates in a bowl. Pour boiling water over them, add baking soda, stir, and let sit for 10 minutes.
In a large bowl, whisk together flour, baking powder, cinnamon, and salt.
Add softened date mixture, oil, and vanilla to the dry ingredients. Stir gently until combined.
Fold in chopped walnuts.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Substitute half the flour with whole wheat flour for more fiber.
Swap walnuts with pecans or almonds if desired.
Add a pinch of nutmeg or cardamom for extra warmth.
Mix in 1 tablespoon chia or flaxseeds for added texture.
Use date paste in place of chopped dates and water for a smoother loaf.
