Quick answer: Soak chopped dates in boiling water with baking soda, mix with butter, sugar, egg, flour and walnuts, and bake at 350°F (175°C) for about 55 to 60 minutes. The loaf is moist, lightly sweet and keeps well.
Last updated: 14 November 2026
Ingredients (1 loaf, 9 x 5 inch / 23 x 13 cm tin)
- 225 g (1½ cups) pitted dates, chopped
- 240 ml (1 cup) boiling water
- 1 tsp baking soda
- 30 g (2 tbsp) butter, softened
- 150 g (¾ cup) brown sugar
- 1 large egg and 1 tsp vanilla
- 190 g (1½ cups) plain flour
- ½ tsp baking powder and ½ tsp salt
- 75 g (¾ cup) chopped walnuts
Method
- Heat the oven to 350°F (175°C). Grease and line the tin.
- Put the dates in a bowl, add the baking soda and pour over the boiling water. Leave for 10 minutes.
- Beat the butter and sugar, then add the egg and vanilla.
- Fold in the date mixture, then the flour, baking powder and salt until just combined.
- Stir in the walnuts, pour into the tin and bake for 55 to 60 minutes, until a skewer comes out clean.
- Cool in the tin for 10 minutes, then on a rack.
Tips
- Use soft dates for the best texture. Medjool dates chop easily, and Sukkari or Safawi also work.
- Do not overmix, or the bread will be dense.
- Slice thin and serve with butter or cream cheese.
- Keeps for 3 to 4 days at room temperature, or freeze slices.
Buy Medjool dates or Sukkari dates. See Medjool dates for baking and more date recipes.
Frequently asked questions
Why do you soak the dates for date bread?
Soaking softens the dates and adds moisture, which makes the loaf tender.
Can I make date bread without nuts?
Yes. Leave the walnuts out or use seeds.
How do I store date nut bread?
Wrap it and keep at room temperature for 3 to 4 days, or freeze slices.
