Moist Medjool Date Nut Bread

This moist date nut bread is similar to a figgy pudding, but it’s made with dates, has no spices, and is less sweet overall. You could try covering the loaf with buttered foil and steaming it for a even moister version. This can also be baked in a 28-ounce can.

Prep Time:
15 mins
Cook Time:
50 mins
Additional Time:
30 mins
Total Time:
1 hr 35 mins
Servings:
12
Yield:
1 9×5-inch loaf
Ingredients
  • 2 ½ cups chopped dates
  • ¼ cup butter
  • 1 cup boiling water
  • ½ cup packed brown sugar
  • 1 large egg
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup chopped walnuts

 

Directions

  1. Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a 9×5-inch loaf pan.

  2. In a medium bowl, combine dates and butter. Pour boiling water over the top and let stand until cool.

  3. Stir the cooled date mixture to break up any clumps. Add brown sugar and egg; mix until well blended.

  4. Combine flour, baking soda, baking powder, and salt in a bowl. Stir the flour mixture into the date mixture until just blended. Stir in the walnuts. Pour the batter into the prepared pan.

  5. Bake in the preheated oven until a wooden pick inserted into the center comes out clean, about 50 minutes.