Date Bread

Date bread is a simple and wholesome recipe featuring Medjool dates, walnuts, and Greek yogurt. This soft, moist loaf is easy to make and perfect for breakfast, snacks, or dessert. Learn tips for achieving the best texture, and explore variations to suit your taste. Bake this crowd-pleasing bread for any occasion!

Ingredients

• 2 cups chopped, pitted Medjool dates
• 1 teaspoon baking soda
• ½ cup packed light brown sugar
• 1 cup boiling water
• Cooking spray
• 1 ¾ cups all-purpose flour
• 1 teaspoon aluminum-free baking powder
• ½ teaspoon salt
• 1 large egg
• ¾ cup Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts

Instructions

1. Prepare the Date Mixture: In a bowl or large measuring cup, combine the chopped dates, baking soda, brown sugar, and boiling water. Stir and let the dates steep for about 15 minutes, allowing the mixture to cool.
2. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×5-inch loaf pan with cooking spray and set it aside.
3. Mix Dry Ingredients: In a separate mixing bowl, whisk together the flour, baking powder, and salt.
4. Combine Wet Ingredients: Once the date mixture has cooled, whisk in the egg, Greek yogurt, and vanilla extract. Break apart any date pieces that may have clumped together.
5. Combine Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients, stirring until just combined. Ensure there are no streaks of flour, but do not overmix. Gently fold in the chopped walnuts.
6. Bake the Bread: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, tent the pan with aluminum foil during the last 10 minutes of baking.
7. Cool the Bread: Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Carefully transfer the bread to a wire rack and allow it to cool completely.
8. Storage: If not serving immediately, wrap the cooled bread tightly in plastic wrap and store at room temperature for up to 3 days.

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Why You’ll Love This Recipe

• Naturally Sweet: Sweetened with Medjool dates and brown sugar, making it rich in flavor without being overly sugary.
• Moist and Tender: Greek yogurt ensures a soft and moist texture every time.
• Wholesome and Nutty: Packed with fiber-rich dates and crunchy walnuts for a nutritious twist.
• Versatile: Perfect as a breakfast, snack, or dessert option.

Tips

• Use fresh, soft Medjool dates for the best texture and flavor.
• Let the date mixture cool completely before adding the egg to avoid scrambling it.
• Don’t overmix the batter; it helps keep the bread tender.
• Check for doneness by inserting a toothpick in the center. If it comes out clean or with a few crumbs, the bread is ready.

Variations and Substitutions

• Nuts: Swap walnuts for pecans or omit them for a nut-free version.
• Sweeteners: Replace brown sugar with coconut sugar or a similar alternative.
• Flour: Use whole wheat flour for added fiber, but note that the texture may be denser.
• Add-ins: Incorporate dried cranberries or chocolate chips for extra flavor.

FAQs

Can I freeze date bread?
Yes, wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Is this bread healthy?
While sweet, the dates and walnuts add fiber and healthy fats, making it a more nutritious choice compared to traditional quick breads.

Can I make this gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend designed for baking.

Serving

Serve this date bread slightly warm with a spread of butter, cream cheese, or your favorite nut butter. Pair it with coffee, tea, or a glass of milk for a cozy treat.

Suggestions

• Add a sprinkle of cinnamon or nutmeg to the batter for a spiced version.
• Serve slices with a drizzle of honey for extra sweetness.
• Use this bread as a base for a festive bread pudding during the holidays.