To store, wrap leftover slices in plastic wrap and keep at room temperature for up to 3 days, or refrigerate for up to a week.

Date-Nut Bread




10 min


50 min


2 cups chopped pitted dates (about 9 oz.)

4 tablespoons unsalted butter

1 teaspoon baking soda

3/4 teaspoon salt

2/3 cup date sugar (96g)

1 tablespoon lemon juice

½ cup boiling water

1 large egg

1 teaspoon vanilla extract

½ teaspoon baking powder

1 3/4 cups whole wheat flour

1 cup coarsely chopped walnuts, optional (3.25 oz.)


  1. Place dates, butter, baking soda, salt, date sugar and lemon juice in a large mixing bowl set with a paddle attachment. Pour in the boiling water and beat well for 3 to 4 minutes, until well combined. Let cool for 15 minutes. Preheat the oven to 350°F. Lightly grease an 8 ½-by-4 ½-inch loaf pan.

  2. Add the egg, vanilla, baking powder and flour; beat on low speed until smooth. Fold in the walnuts, if using. (Batter will be thick.) Spread batter in the prepared loaf pan.

  3. Bake for 30 minutes. Loosely tent with foil and bake 20 minutes longer, until a toothpick inserted in the center comes out clean. Transfer pan to a wire rack to cool for 10 minutes, then turn out bread onto rack to cool completely.

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