Moist Medjool Date Nut Bread

This Medjool date nut bread is dense, moist, and naturally sweet — closer to a quick bread than a cake, with a tender crumb that comes from pouring boiling water directly over the chopped dates before mixing. No spices, less sugar than most date breads, and deeply satisfying with a smear of butter. It keeps beautifully for several days and freezes well.

Prep Time: 15 minutes
Cook Time: 50 minutes
Additional Time: 30 minutes (cooling)
Total Time: 1 hour 35 minutes
Yield: 1 loaf (12 slices)

Ingredients

• 2½ cups Medjool dates, pitted and chopped
• ¼ cup butter
• 1 cup boiling water
• ½ cup packed brown sugar
• 1 large egg
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup chopped walnuts

Instructions

1. Preheat and prep.
   Heat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Soften the dates.
   Combine chopped dates and butter in a medium bowl. Pour boiling water over the top and let stand until cool, about 20–30 minutes.
3. Mix the batter.
   Stir the cooled date mixture to break up the dates. Add brown sugar and egg and mix until well combined.
4. Add dry ingredients.
   In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Stir into the date mixture until just combined. Fold in the walnuts. Do not overmix.
5. Bake.
   Pour batter into the prepared pan. Bake for 50 minutes, or until a wooden pick inserted into the center comes out clean.
6. Cool.
   Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.

Notes

Moister version: Cover the pan with buttered foil before baking and steam for a denser result.

Can method: The batter also bakes well in a greased 28-ounce can for a round loaf.

Nut substitution: Pecans work equally well in place of walnuts.